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!
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.
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!
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.
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!
Woohoo, tip time! Here are some super simple tips:
I hope you enjoy this recipe so much friends! Eat up!
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.
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