This Chocolate Chia Pudding is made with only 5 ingredients! It’s healthy, high fibre, absolutely delicious and a filling breakfast option! It’s also great for meal prep!

Close up of chocolate chia pudding in round glasses.

I’ve been making chia puddings so long that I can’t even remember the first time I made one. It’s one of my favourite go-to breakfasts, especially on a busy morning (hello meal prep) so it’s crazy that I haven’t made way more versions for the blog! Anyway, since we are getting back into meal prepping more often at home, you’ll definitely be seeing way more chia puddings and way more meal prep options.

What are chia seeds?

Maybe chia seeds are one of your favourite ingredients, or maybe you’ve never used them. Let me pull an extract from one of my blog posts where I explained often confusing vegan ingredients,

Chia seeds are a tiny seed that mean “strength” in Mayan, and I’m assuming it’s because the chia seed gives you lots of energy. They are tiny black seeds that get gelatinous when they absorb water, similar to flax seeds, and are loaded with fibre. You can use chia seeds in a multitude of ways – in your water to add fibre to your daily diet, as a great egg replacement too and really anywhere you want more protein and fibre. Due to their high fibre content, they help to keep you really full – which is why I like to sprinkle them over fruits or in overnight oats.  They’re also high in omega 3’s so you can enjoy them daily! I’ve even added them to a jam to replace pectin (since they get so gel-like).

Consequently, chia puddings are puddings made typically with chia seeds, a liquid, a sweetener and an optional topping or spice. They are thick, pudding like in texture, and very easy to make. For this version, I opted for a Chocolate Chia Pudding because well, I love chocolate, and it tastes like having dessert for breakfast!

Close up of chia seeds on a spoon.

How to make chia pudding

Making chia pudding is so simple. I’ll explain how to make this one. Firstly, I like to mix the chia seeds with the cocoa powder and stir with a fork. Then I pour in the almond milk, the maple syrup and the sea salt and whisk thoroughly until everything is combined. I let it sit for five minutes, then I stir again. Something about this second stir really ensures that all the chia seeds are properly incorporated. Then I let the fridge do its magic. The chia seeds absorb the liquid, create a thick and gelatinous texture. What results is pure heaven. Delicious, thick, creamy and so filling.

Top down shot of two chia puddings in a glasses, with sliced strawberries on the side.

Meal prepping chia pudding 

If you’re looking for an incredibly quick breakfast option, this chocolate chia pudding is IT. Since they take between 5 and 10 minutes of prep, you could easily make chia puddings for the entire week all at once. We love to meal prep chia puddings because of the ease, how filling it is, and because it’s one of the few breakfasts that will last you the entire week in the fridge without a change in taste. Plus, you could also make this for a healthy low carb dessert!

Here’s how I meal prep chia puddings. I usually line up like 5 (or however amount I’m meal prepping) jars. I love using Weck Jars and mason jars for this, plus they look so neat lined up in your fridge. Then I will make the below recipe “5 times”, or make it 5x in a large bowl, then divide it up. It’s honestly up to you. I find the first way easier so I don’t have a bowl to clean up, and if you’re tracking macros or calories then you know you have an even amount in each. See all the nutritional information below in the recipe!

Two chia seed puddings in round glasses with sliced strawberries on the side.

Tips for making chia pudding  

Woohoo, tip time! Here are some super simple tips:

  • Make sure you have fresh chia seeds! If your chia seeds don’t begin to absorb liquid by the 5 minute stir time, then they’ve probably gone bad. 
  • Feel free to up your liquid amounts or your chia seed amounts. This chia seed to liquid ratio makes for a nice and thick pudding, but you can add more if you want or more liquid if you want yours slightly thinner.
  • While this chia pudding is ready in 4 hours, I would let it sit overnight. Overnight chia pudding REALLY is the best kind. All the flavours have melded together, and your pudding is at the best consistency.
  • This chia pudding clocks in at 16.3 net carbs, making it low carb (almost all of those net carbs are from the maple syrup), but you could make these even lower carb or keto by swapping the maple syrup for a sweetener alternative like stevia drops. This recipe is VERY customisable to your needs.
  • Remember that you can easily double or triple this recipe. I just did it at a single serving since that’s how I usually have it.

I hope you enjoy this recipe so much friends! Eat up!

This Chocolate Chia Pudding is made with only 5 ingredients! It's healthy, high fibre, absolutely delicious and a filling breakfast option! via https://jessicainthekitchen.com

A fork sticking into a glass of chocolate chia pudding.

Chocolate Chia Pudding (5 Ingredients, Vegan, Low Carb)

Servings: 1 servings
Prep Time: 10 minutes
Total Time: 10 minutes
This Chocolate Chia Pudding is made with only 5 ingredients! It's healthy, high fibre, absolutely delicious and a filling breakfast option!
5 (from 6 ratings)
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Ingredients

  • 3 tablespoons chia seeds
  • 1 tablespoons cacao powder
  • 1 cup unsweetened almond milk
  • 1 tablespoon maple syrup*
  • 1/4 teaspoon sea salt

Instructions 

  • In a bowl or in an individual jar, mix all of the ingredients together with a whisk. Stir until completely combined. Let it sit for 5 minutes, then stir again for about a minute. This ensures everything is thoroughly mixed and nothing clumps together in spots. Taste test and adjust based on whether you want more sweetener or spices. 
  • Set in the fridge covered for 4 hours or overnight.
  • Remove from fridge and top with your favourite toppings - here I like sliced strawberries and coconut flakes.
  • Serve and enjoy!

Notes

You can easily double or triple this recipe. If you’re meal prepping, just portion the above into individual containers. They’ll last the week!
You can make this much lower carb by reducing the amount of maple syrup or swapping out a sweetener alternative like stevia drops. I just wanted to provide a recipe that works for anyone!
If you’re like my husband the texture weirds you out, just grind them down first!
 
Can you freeze chia pudding?!
Yes you can! Just put it in a freezer friendly container, then in the freezer. Thaw in the fridge overnight! Depending on the ending texture, you can may want to throw a little bit of almond milk on top if it’s now too thick.
Calories: 279kcal, Carbohydrates: 30.3g, Protein: 8g, Fat: 15g, Sodium: 680mg, Fiber: 14g, Sugar: 9.9g

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Breakfast, Desserts
Author: Jessica Hylton