This "overnight" style preparation is perfect for meal prepping a week's worth of healthy snacks or breakfasts.
This recipe combines the fiber of chia and flax with the healthy fats of pumpkin and sunflower seeds, all mellowed out with creamy yogurt and a touch of honey.
Ingredients
The Seeds
• 1/2 cup Chia seeds
• 1/2 cup Pumpkin seeds (pepitas)
• 1/2 cup Sunflower seeds
• 1/2 cup Crushed flax seeds
The Nut Base:
• 1 cup Chopped raw almonds
• The Creamy Base:
• 3 cups (approx. three 16oz tubs) Plain Greek yogurt
• 1 cup Milk (to help the larger volume of seeds hydrate)
• Sweetener:
• 1/2 cup Honey (adjust based on your preference for sweetness)
Instructions
1. Bulk Mix: Use your largest mixing bowl. Combine all 5 cups of seeds and nuts first. Whisk them together so the flax and chia are evenly distributed among the larger seeds.
2. Hydrate: Pour in the yogurt, milk, and honey.
3. Rest & Stir: Let the mixture sit in the bowl for about 10 minutes, then give it one more thorough stir before portioning. This ensures the seeds haven't settled at the bottom.
4. Storage: Portion into your containers. This larger batch will stay fresh in the fridge for 5–7 days.
A Quick Note on Texture
With this 1-cup-each ratio, the "crunch" factor is much higher. If you find the mixture is too dense after the first night in the fridge, simply stir in an extra splash of milk or a dollop of yogurt right before serving to reach your desired consistency.