Everyone’s been making these, so I decided, after looking at picture after picture of chia seed puddings, to finally try it myself. I was pretty skeptical, putting seeds in milk, but it worked out! The first time I made the chia seed pudding, I did not put any cocoa powder and I found that I didn’t like the taste of it (but I don’t like oatmeal either, so it’s probably just me). Then I tried again, but this time adding cocoa powder and it tasted just like chocolate pudding… and the bonus is that you can eat it for breakfast!
The best thing about this breakfast bowl is that you can put any kind of toppings you like, and the chia seeds deliver a lot of nutrients and antioxidants.
Making this is super easy. I mashed two bananas the night before and mixed it with the chia seeds and almond milk. (The bananas serve as a natural sweetener and makes the pudding creamier.)
Then I mixed in the cocoa powder. the mixture looked really weird at first because the cocoa powder didn’t really mix into the chia seed pudding, but I continued mixing until everything was a chocolaty brown color.
After leaving it, covered, in the fridge overnight, I remixed it a bit before scooping it into a bowl. If you don’t like the chia seed texture, blend with a blender until smooth (I don’t bother with this step). And then (this is my favorite part!) decorate it with toppings like blueberries, sliced bananas, shredded coconut, almonds or any other type of nuts, strawberries, raspberries, etc.
Chocolate Banana Chia Seed Pudding
2 medium bananas, mashed
1 1/2 cups almond milk
1/3 cup chia seeds
1/4 cup cocoa powder
Optional Toppings: blueberries, shredded coconut, almonds, sliced bananas etc.
- In a medium bowl, combine the mashed bananas with the almond milk. Whisk in the chia seeds until incorporated.
- Add in the cocoa powder and mix for about 2-3 minutes until everything is a chocolaty brown color. The mixture will look very weird at first, but just continue mixing it and it will come together!
- Cover the bowl with plastic wrap and refrigerate overnight. In the morning, remix it a bit and then divide equally among 4 bowls (or save some for later! These can keep for 2-3 days when covered in the fridge). If you don’t want that chia seed texture, blend the pudding before serving so it will be smooth (I don’t bother).Top with your favorite toppings and start eating!
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