I was really surprised at how much I love this overnight chocolate chia pudding! This is a very simple recipe that contains brief ingredients and less than 10 minutes of hands-on time to make it an ideal breakfast.
Overall it took me a while to warm up the Chia Seed Buddha, but this chocolate Chia pudding won me over. It not only makes Epic making breakfast– Lifeguard on busy mornings – but it tastes so good, almost like a dessert! You will really look forward to waking up.
Apart from its delicious taste, it is incredible. and 9 grams of protein and more than 15 grams of fiberlet me give it all the way throughout the morning. And, if you are someone who loves the concept but is not a fan of Chia seed texture, rest assured! You can still make this recipe. Just fuse it before enjoying it and turn it into a smooth pudding. For easier breakfast ideas, be sure to try my nighttime oatmeal or these incredible grilled granola.
Key Ingredients
- Chia Seeds: These small black seeds are the driving force for nutrition and their fiber content is a benefit I absolutely love. My perfect Chia pudding ratio is 3 tablespoons Chia seeds and 1 cup liquid. If you prefer a thicker pudding, you can easily increase it to 4 tablespoons of seeds.
- Milk or plant-based milk: The type of milk you choose for Chia Pudding is entirely up to you. When I’m on hand, I like to use homemade oat milk. Almond milk and cashew milk are also great choices, and soy milk is a good choice for added protein.
- Cocoa powder: I always reach for the unsweetened cocoa powder or cocoa powder from this recipe and sweeten the mixture with a small amount of maple syrup.
- Maple Syrup: I love the ease with which maple syrup can blend milk into milk, but I have also achieved good results in honey or agave nectar.
- Vanilla, cinnamon and salt: Since the Chia seeds themselves don’t have much flavor, vanilla extract, cinnamon powder and a little salt are needed to make this pudding delicious and comprehensive.
To make the perfect chocolate chia pudding, First create your “chocolate milk” and then incorporate Chia seeds. This allows you to remove any clumps from the cocoa and then mix the sweetener before adding the chia seeds.
Chia seeds can thicken into pudding in 4 hours, but I found Making this recipe the night before will produce the best results. The extra time in the refrigerator gives the pudding the best cream consistency. Before enjoying it, just stir it to make sure everything is blending perfectly.
Perfect Chocolate Chia Pudding
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Prepare
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This is my favorite Chia pudding, with non-dairy milk with cocoa powder, a little maple syrup and cream. You will love this healthy treat for breakfast or dessert. It is healthy, vegan (using non-cream milk) and is gluten-free.
Make 1 serving
You will need
1 cup (236 ml) of milk or unsweetened non-dairy milk
1 tablespoon unsweetened cocoa powder or cocoa powder
1 tablespoon pure maple syrup, or more flavor, use less if your milk is added with sugar
1/8 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
3 tablespoons (28g) Chia seeds
Berries, sliced bananas, toasted coconut or chopped nuts, optional
direction
1Make chocolate milk: In a small mason jar or bowl, whisk together milk, cocoa powder, maple syrup, vanilla extract, cinnamon and sea salt until the mixture is completely smooth. Taste and adjust with more cocoa or maple syrup.
2Add chia seeds: Stir in chia seeds. Let them sit for 1 minute and stir again to make sure they are mixed together and do not bind together at the bottom.
3refrigeration: Cover with jar or bowl and refrigerate At least 4 hoursor until Chia seeds are completely gelled and absorb the liquid. For the most results, stir the pudding once or twice while setting.
4Serve: Stir the pudding a few times before digging in to break down any potential Chia seeds. Top with your favorite toppings and enjoy!
Adam and Joanne’s Tips
- storage: Store Chia pudding in an airtight container in the refrigerator for up to 4 days. I like to stir it well before serving and add some extra stuff on top such as berries or sliced bananas.
- Thicker chia seed pudding: I like the consistency when using 3 tablespoons of Chia seeds, but for thicker pudding, add 1/2 tablespoon to 1 tablespoon for more Chia seeds.
- Mix Chia Seed Pudding: You can mix it before or after the Chia seed pudding setting. To mix before refrigeration, add all the ingredients to the mixer and mix at high speed until very smooth. Pour into jars and refrigerate for at least 4 hours. To blend, scrape the thick pudding into a blender and stir until the consistency of the chocolate pudding is reached. Then, scrape it back into a bowl or jar and enjoy!
- The nutrition facts provided below are estimates.
Nutrition per serving
Calories
297
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Total fat
15.6g
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Saturated fat
1.7 g
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cholesterol
0mg
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sodium
350.9mg
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carbohydrate
35.1g
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Dietary fiber
15.4g
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Total sugar
12.3g
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protein
9G
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
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