If you are looking for healthy breakfast ideas, give these chocolate chia puddings a try. They are packed with nutrition and full of flavor. Best of all, it couldn’t be easier to make the puddings. Make a couple of batches on the weekend for quick breakfasts during the week.
I’m late to the chia party. Whenever I heard the word “chia,” I envisioned smearing seeds on clay animals. Not the least bit appetizing!
I finally decided to give the pudding a try after reading about all of the goodness in those little black and white seeds. They are full of antioxidants, rich in omega-3 fatty acids, high in protein and a good source of iron, calcium and fiber. It was a “Mikey” moment for me — I really like it.
Here are three variations of chocolate chia puddings that are full of rich chocolate flavor. Chocolate for breakfast? Yes, please!
The pudding will last for about 5 days in the refrigerator.
Tips
- I’ve included an optional amount of sweetener in the recipes. Use the sweetener of your choice and change the amount according to your taste. I think that these puddings taste fine without the sweetener, but you might want it.
- Substitute any liquid you like (fruit juice, soy milk, oat milk) for the liquids in these recipes.
- Try layering the puddings with chopped nuts, sliced fruit, pomegranate arils, or a little of this Cashew Cranberry Granola.
- Use a dark cocoa powder, such as Hershey’s Special Dark, Droste or Valrhona.
Chocolate Orange Chia Pudding
This pudding is really good with clementine segments.
- 2 teaspoons unsweetened dark cocoa powder
- 1/4 cup chia seeds
- 1 1/2 cups unsweetened almond milk
- 1 1/2 teaspoons orange zest
- 1 teaspoon honey (optional)
Parisian Chocolate Chia Pudding
I’ve tried raspberries and blackberries with this version and it’s delicious!
- 2 teaspoons unsweetened dark cocoa powder
- 1/4 cup chia seeds
- 1 1/2 cups unsweetened almond milk
- 2 teaspoons agave nectar (optional)
- 2 teaspoons vanilla
Aztec Chocolate Chia Pudding
Try this Aztec pudding with pineapple chunks or slices of banana.
- 2 teaspoons unsweetened dark cocoa powder
- 1/4 cup chia seeds
- 1 1/2 cups unsweetened almond milk
- 2 teaspoons agave nectar (optional)
- 1/4 teaspoon cinnamon
- A couple of pinches cayenne pepper (or a little more if you like extra heat)
- Almond slivers for garnish
Directions
Blend all ingredients (except garnish) together in a bowl. Make sure that there are no little clumps of cocoa (waiting a few minutes and stirring again can help with that). Refrigerate for at least 30 minutes. Taste and adjust flavors if needed. Refrigerate for another 30 minutes and the pudding is ready to eat.
Related Posts
Here are some other breakfast recipes.