Chocolate Chia Pudding: Thick, Creamy Make-Ahead Breakfast
By Isabella Quinn
Prep
5 min
Total
5 min
Servings
2
Level
Easy
Five minutes of preparation and four ingredients make this chocolate chia pudding a good choice for busy weekday breakfasts. This pudding sets and tastes strongly of chocolate when refrigerated. This pudding recipe can be prepared in two jars to provide additional meals or snacks during the week at home.
Milk, chia seeds, cocoa powder, and maple syrup are primary ingredients. Vanilla and salt are optional ingredients. Coconut milk and almond milk are suggested types of milk, but almost any milk will work. Chia pudding should be whisked to blend the chia seeds. Other types of blended chia pudding can be made using a standard or immersion blender before chilling. Unsweetened cocoa powder or raw cacao can boost the chocolate flavor of chia pudding.
After chilling, pudding should have a firm, cold consistency rather than a liquid one, with soaked chia seeds evenly dispersed. A key tip is to stir pudding well initially to prevent cocoa powder and sweetener from sinking below chia seeds. Tips for smoother pudding include using a blender instead of a whisk and serving in jars or other containers. You can also use a fork, as suggested.
Serve chilled with toppings. You can also reheat in a saucepan or microwave according to the recipe instructions. To make a parfait, layer the pudding with raspberry yogurt and other fruits or granola. Top with pistachios, bananas, or shaved dark chocolate.
Why we keep this one around
- Saves time getting ready in the morning because all ingredients for the pudding are combined in one bowl. You can refrigerate the pudding while you handle other tasks.
- Main ingredients of four items (milk, chia seeds, cocoa powder, and maple syrup) all are readily available and can be purchased.
- Makes two servings per batch; these can be packaged in mason jars for convenient breakfast or snack options once the pudding has been chilled.
- No cooking necessary for the standard recipe. Other steps in the recipe, including mixing and refrigerating, will give you a thick texture without a saucepan or oven.
- Works well with dairy and nondairy products stored in the refrigerator, according to the recipe author, who says most dairy and nondairy milk products can be substituted in the recipe.
- Suggests another option without additional ingredients: A mini or handheld blender can be used in place of a whisk to adjust the texture of the cooked dish.
Ingredients
- •1 cup milk of choice (240g)
- •¼ cup chia seeds (45g)
- •2 tbsp cocoa powder (10g)
- •2 tbsp pure maple syrup or sweetener of choice (30g)
- •¼ tsp pure vanilla extract (optional)
- •⅛ tsp salt (optional)
Instructions
- 1
Combine all ingredients in a container or medium bowl.
- 2
Whisk well.
- 3
For smooth chocolate chia pudding, process the mixture with a small blender or immersion blender instead of whisking by hand.
- 4
Cover the container, or transfer the mixture to two mason jars and cover.
- 5
Refrigerate overnight or until chilled and thick.
- 6
Add toppings of choice as desired, then serve for breakfast, a snack, or dessert.
- 7
Store leftovers tightly covered in the refrigerator.
FAQ
Nutrition (per serving)
100
Calories
6.5g
Protein
Reviews
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