Recipe of the Month: Breakfast Chia Seed Pudding

If you are getting tired of having the same breakfast every morning, change it up with this easy chocolate chia seed pudding. Assemble all of the ingredients the night before and it will be ready to go in the morning. Chia seeds are a wonderful source of healthy fat and can also help with regularity since they are very high in fiber! ENJOY!

Adapted from Minimalist Baker

PREP TIME: 3 hours 10 minutes

TOTAL TIME: 3 hours 10 minutes

Servings: 4- 1/2 cup servings

Freezer Friendly No

Does it keep? 4-5 Days

INGREDIENTS

  • ¼ cup cacao powder or unsweetened cocoa powder
  • 3 Tbsp maple syrup
  • ½ tsp ground cinnamon (optional)
  • 1 pinch sea salt
  • ½ tsp vanilla extract
  • 1 ½ cups Almond Milk (or light coconut milk for creamier texture!)
  • ½ cup chia seeds

INSTRUCTIONS

  1. To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste forms. Then add remaining dairy-free milk and whisk until smooth.
  2. Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it’s achieved a pudding-like consistency). It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes.
  3. Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, such as plain Greek yogurt for added protein

NUTRITION (1 serving from 4 servings created)

  • Calories:172
  • Fat: 8g (Saturated fat:0.8g, Polyunsaturated fat: 4.74g, Monounsaturated fat: 0.46g)
  • Carbohydrates: 22.1g
  • Fiber: 8.3g
  • Sugar: 9.2g
  • Protein: 4.7g

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