This chocolate chia pudding is a healthy meal prep breakfast or snack, packed with protein and healthy fats. Made with just a few simple ingredients, this meal prep recipe makes four breakfasts in under 10 minutes.
Chia pudding is something I've always wanted to enjoy, but for a long time I just could not get on board with the texture. My preference instead has been overnight steel cut oats or traditional overnight oats which are a similar meal prep friendly breakfast. Until now! In this recipe, I'm sharing how to create the perfect chia pudding texture - it's so smooth and delicious!
This vegan, gluten-free meal prep friendly breakfast is about to be a new favorite in your home! The combination of cocoa and espresso powder makes for the most rich and decadent pudding, you'll feel like you are enjoying dessert for breakfast.
Best of all, this recipe makes four meal prep breakfasts that are packed with protein and healthy fats - all in under 10 minutes. Blending chia pudding not only improves the texture, but also allows it to set immediately. So, you can enjoy it right away without waiting for the chia seeds to gel!
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Reasons you'll ♡ this recipe
- the espresso powder deepens the chocolate flavor of the pudding, and is especially delicious with your favorite fruit
- blending the pudding gets rid of that 'tapioca' texture, and if you've ever had issues with the texture of a traditional chia pudding, you might prefer this method
- you can have four meal prep breakfasts ready in under 10 minutes
- it's are vegan, gluten-free, and packs 13 g of plant based protein per serving
Watch the video below to see exactly how I prepped this chocolate chia pudding. You can find more of my recipe videos on my YouTube channel.
- Chia seeds - chia seeds soak up water and form into a pudding like texture. They provide antioxidants, fiber, omega-3 fatty acids, and protein. This is a great superfood to keep in your pantry - for this recipe, I used these chia seeds.
- Espresso powder - enhances the chocolate flavor and adds a fun twist to classic chia pudding; swap for instant coffee if you don't have espresso powder.
- Almond milk - you can use almond, dairy, cashew, coconut or really any liquid you'd like for this chia pudding.
- Cocoa powder - helps to satisfy those chocolate cravings, provides lots of antioxidants and minerals.
- Maple syrup - naturally sweetens this recipe. You can swap for honey, for 4 teaspoons monk fruit sweetener (for a sugar free option).
Step by step directions
1. Blend - add all ingredients including almond milk, chia seeds, vanilla, cinnamon, espresso powder, cocoa powder, and maple syrup to the cup that comes with your immersion blender. Blend the ingredients until most chia seeds are broken down. It should become thick and creamy.
You may need to work in two batches as the blending cup that comes with an immersion blender typically holds about 700 ml. Alternatively, you could use a high speed blender.
Tip - this is my favorite immersion blender!
2. Portion - portion out into jars and top with fruit of choice. We love raspberries, but strawberries, blueberries or blackberries would also be delicious.
*note- this is not silky smooth like traditional pudding
No, it is optional. You can swap for instant coffee if you have it, or leave it out for a caffeine free version. The espresso just adds depth of flavor to the recipe along with the chocoate!
It might be possible, but we have not tried. If you give it a try, would you let us know how it goes?
Absolutely! Simply swap the sweetener for a keto-compliant sweetener like stevia or monk fruit sweetener reduces the net carbs to just 3 g per serving.
- Fruit on the bottom - you can add the raspberries or your choice of fruit to the bottom of the cup, mash it up with a wooden spoon, then add the pudding on top
- Swap the fruit - change up the fruit for fun flavor variations! Some options include: mango, strawberry, blueberry, banana, pumpkin and applesauce or steamed apples.
- Add nut butter - almond, peanut or cashew butter would be great on top for some extra protein and fats.
- Sprinkle seeds on top - hemp seeds, sunflower seeds and pumpkin seeds would add a nice crunch.
- Protein powder - add a scoop of your favorite protein powder when blending the ingredients together for some additional nutrients and to make this recipe more filling.
Storage and Meal Prep
- Fridge - store in airtight containers in the fridge for up to 4 days. Enjoy cold.
- Freezer - you can freeze chia pudding if you would like to make a double batch and store it for longer. Store in an airtight container in the freezer for up to 1 month.
More meal prep breakfast recipes
- 1 cup chia seeds
- 3 cups almond milk note 1
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon espresso powder optional; note 2
- 2 tablespoons cocoa powder
- ¼ cup maple syrup note 3
- Blend - add all ingredients including almond milk, chia seeds, vanilla, cinnamon, espresso powder, cocoa powder, and maple syrup to the cup that comes with your immersion blender. Blend the ingredients until most chia seeds are broken down. It should become thick and creamy. You may need to work in two batches as the blending cup that comes with an immersion blender typically holds about 700 ml. Alternatively, you could use a high speed blender. *see note 4
- Portion - portion out into jars and top with fruit of choice. We love raspberries, but strawberries, blueberries or blackberries would also be delicious.
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