I’m genuinely amazed by how much I love this overnight chocolate chia pudding! It’s a remarkably simple recipe with a short list of ingredients and less than 10 minutes of hands-on time, making it an ideal make-ahead breakfast.
It took me a while to warm up to chia seed pudding in general, but this chocolate chia pudding won me over. Not only does it make an epic make-ahead breakfast—a lifesaver on busy mornings—but it also tastes so darn good it’s almost like dessert! You’ll genuinely look forward to waking up to it.
Beyond its delicious flavor, it’s incredibly satisfying. With 9 grams of protein and over 15 grams of fiber, it does an excellent job of keeping me full throughout the morning. And, if you’re someone who loves the concept but isn’t a fan of the texture of chia seeds, don’t worry! You can still make this recipe. Simply blend it before enjoying it, and it transforms into a smooth pudding. For more easy breakfast ideas, be sure to try my overnight oats or these incredible baked granola bars.
Key Ingredients
- Chia Seeds: These little black seeds are a nutritional powerhouse, with their fiber content being my absolute favorite benefit. My perfect chia pudding ratio is 3 tablespoons of chia seeds to 1 cup of liquid. If you prefer a thicker pudding, you can easily increase it to 4 tablespoons of seeds.
- Milk or Plant-Based Milk: The type of milk you choose for your chia pudding is entirely up to you. I love using my homemade oat milk when I have it on hand. Almond milk and cashew milk are also excellent options, and for an added protein boost, soy milk is a great choice.
- Cocoa Powder: I always reach for unsweetened cocoa powder or cacao powder for this recipe, then I sweeten the mixture with a small amount of maple syrup to taste.
- Maple Syrup: I love how easily maple syrup blends into the milk, but I’ve also had great results with honey or agave nectar.
- Vanilla, Cinnamon, and Salt: Since chia seeds don’t have much flavor on their own, the addition of vanilla extract, a touch of cinnamon, and a pinch of salt is necessary to make this pudding delicious and well-rounded.
To make perfect chocolate chia pudding, first create your “chocolate milk,” then incorporate the chia seeds. This allows you to remove any lumps from the cocoa and mix the sweetener throughout before adding the chia seeds.
While chia seeds can thicken into a pudding in 4 hours, I find making this recipe the night before yields the best results. This extra time in the fridge allows the pudding to reach its optimal creamy consistency. Just give it a good stir before enjoying it to ensure everything is perfectly mixed.
Perfect Chocolate Chia Pudding
- PREP
- TOTAL
This is my favorite chia pudding with cocoa powder, a little maple syrup and creamy non-dairy milk. You will love this healthy treat that’s perfect for breakfast or dessert. It is healthy, vegan (when non-dairy milk is used) and gluten-free.
You Will Need
1 cup (236ml) milk or unsweetened non-dairy milk
1 tablespoon unsweetened cocoa powder or cacao powder
1 tablespoon pure maple syrup, or more to taste, if your milk is sweetened, use less
1/8 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
3 tablespoons (28g) chia seeds
Berries, sliced bananas, toasted coconut, or chopped nuts for topping, optional
Directions
1Make chocolate milk: In a small mason jar or bowl, whisk together the milk, cocoa powder, maple syrup, vanilla extract, cinnamon, and sea salt until the mixture is completely smooth. Taste, and then adjust with more cocoa or maple syrup to your liking.
2Add the chia seeds: Whisk in the chia seeds. Let them sit for 1 minute, then whisk again to guarantee they’re well mixed and don’t clump together at the bottom.
3Refrigerate: Cover the jar or bowl and refrigerate for at least 4 hours, or until the chia seeds have fully gelled and absorbed the liquid. For the most even results, stir the pudding once or twice while it sets.
4To serve: Before digging in, stir the pudding a few times to break up any potential clumps of chia seeds. Top with your favorite toppings, and enjoy!
Adam and Joanne's Tips
- Storing: Store chia pudding in an airtight container in the fridge for up to 4 days. Before serving, I like to give it a good stir and top it with some extras, such as berries or sliced bananas.
- Thicker chia seed pudding: I like the consistency when using 3 tablespoons of chia seeds, but for an even thicker pudding, add 1/2 tablespoon to 1 tablespoon more chia seeds.
- Blended chia seed pudding: You can blend it before or after the chia seed pudding has set. To blend before refrigerating, add all the ingredients to a blender and blend on high speed until very smooth. Pour into a jar and then refrigerate for at least 4 hours. To blend after, scrape the thickened pudding into a blender and blend until it reaches the consistency of chocolate pudding. Then, scrape it back into a bowl or jar and enjoy!
- The nutrition facts provided below are estimates.
This is perfect! Tastes better than what I would have expected. I am going to have to make this every day. I love plain chia seed water as well.
Yay! We are thrilled you loved it 🙂