The Chocolate Chia Seed Pudding I Can't Stop Eating

chocolate chia pudding lifted on a spoon over the serving jar.

The Chocolate Chia Seed Pudding I Can't Stop Eating

Course: Dessert

Cuisine: American

Keyword: Chocolate Chia Pudding

Prep Time: 5

Cook Time: 0

Rest time:: 10

Total Time: 15

Servings:

Calories: 301kcal

Author: Megan Gilmore

This chocolate chia seed pudding is almost too easy to make. I've had it for breakfast 3 times this week, and I don't see myself stopping anytime soon! It's the easiest way to start your day with 15 grams of fiber, yet it tastes like dessert. Top it with fresh raspberries or a drizzle of peanut butter to change up the flavor each morning!

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Ingredients

3 tablespoons chia seeds
1 tablespoon cacao powder (use less for a "milk chocolate" flavor)
1 tablespoon pure maple syrup
¾ cup milk of choice

Instructions

In a 14-ounce glass jar with a lid, add the chia seeds, cacao powder, maple syrup, and milk.

Note: This will keep well in the fridge for 4 days, so feel free to make more than one jar as part of your meal prep routine.

Use a small whisk or fork to stir the ingredients together. The cocoa powder may not mix in easily right away, so don't be frustrated if some small clumps remain on top. Let the mixture rest for 5 minutes, so the chia seeds can start to gel.
After 5 minutes have passed, use the whisk to mix the chia pudding again. The mixture will start to thicken slightly as you stir and the cacao powder should start to mix in better. Be sure to scrape the sides and bottom of each jar to break up any clumps. (I look at the sides to visually find clumps.) Then secure the lid and store the jar in the fridge overnight.
When you're ready to eat the next day (or several days later), all you have to do is remove the lid and dig in. I like to top mine with fresh berries for extra flavor, or try a drizzle of peanut butter for a peanut butter cup taste! If you want a sweeter flavor, you can also add an extra drizzle of maple syrup.

Video

Notes

Nutrition information is for the whole batch made with unsweetened soy milk. This information is automatically calculated using an online ingredient database, so it is just an estimate, not a guarantee.

Fruit-Sweetened Variation: You can replace 1 tablespoon of maple syrup with 2 pitted Medjool dates. In that case, I'd recommend blending the dates with the milk and cacao powder first, then pour it over the chia seeds. If you need to thin it with a little extra milk, you can do that just before serving.

Update Note: This recipe has increased in quantity slightly. If you prefer the original (smaller) recipe, use only 2 tablespoons of chia seeds + 1/2 cup milk. I didn't change the other two ingredients.

Nutrition