Chia Chocolate Breakfast Pudding with Fresh Berries and Nuts

Ingredients

- 2 cups milk or plant-based milk
- 1/4 cup cocoa powder
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1/3 cup chia seeds
- 1/2 cup fresh berries (such as strawberries, blueberries, or raspberries)
- 1/2 cup sliced bananas
- 1/4 cup toasted coconut flakes
- 1/4 cup chopped nuts (such as almonds, walnuts, or pecans)

Instructions

1. Prepare the Chocolate Base
In a medium-sized mixing bowl, whisk together the milk or plant-based milk, cocoa powder, maple syrup, vanilla extract, ground cinnamon, and fine sea salt until smooth and fully combined.

2. Add Chia Seeds
Stir in the chia seeds, ensuring they are evenly distributed throughout the chocolate mixture.

3. Refrigerate
Cover the bowl with plastic wrap or transfer the mixture to airtight containers. Refrigerate for at least PT6H (6 hours) or overnight to allow the chia seeds to hydrate and the pudding to thicken.

4. Prepare Toppings
Just before serving, wash and dry the berries. Slice the bananas and toast the coconut flakes if they aren’t pre-toasted.

5. Assemble the Pudding
Once the chia pudding has reached your desired consistency (thick and creamy), give it a good stir to break up any clumps. Divide the pudding into four individual serving bowls.

6. Top and Serve
Top each serving with an assortment of fresh berries, sliced bananas, toasted coconut flakes, and chopped nuts. Serve immediately or refrigerate for up to one hour if needed.

Total Time

PT6H10M
6 hours and 10 minutes

Type of Dish

Breakfast

Keywords

Chia pudding, Chocolate breakfast, No-cook recipe, Overnight breakfast, Healthy pudding, Vegan breakfast, Fruit and nut topping, Chilled breakfast, Sweet breakfast, Breakfast bowl

Recipe Yield

Feeds 4 adults

Calories

Total: 960 calories

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