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Chocolate Chia Seed Pudding Breakfast Jar

Chocolate Chia Seed Pudding Breakfast Jar combines rich cocoa, creamy chia seeds, and wholesome ingredients in a convenient grab-and-go breakfast for busy mornings.
Print Recipe
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 jars
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Chia Pudding
  • 2 cups Milk dairy or plant-based
  • 1/2 cup Chia Seeds fresh
  • 3 tablespoons Unsweetened Cocoa Powder sifted
  • 2 tablespoons Maple Syrup adjust to taste
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt
Toppings
  • 1/4 cup Fresh Berries optional
  • 2 tablespoons Chopped Almonds optional

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Glass Jars
  • Scoop
  • Tray
  • Freezer
  • Refrigerator

Method
 

  1. Whisk milk, cocoa powder, maple syrup, vanilla, and salt until smooth with no dry cocoa remaining.
  2. Stir in chia seeds thoroughly. Rest for 10 minutes, then stir again to create an even, creamy texture.
  3. Spoon the mixture evenly into glass jars, leaving room for toppings.
  4. Cover and refrigerate for at least 4 hours or overnight until thick and spoonable.
  5. Top with berries and almonds before serving. Add a splash of milk for a softer consistency if desired.

Notes

For a softer texture, stir in extra milk before serving. Chill longer for thicker pudding. Freeze sealed jars without toppings for up to 1 month and thaw overnight in the refrigerator. Add crunchy toppings just before serving for the best assembly. Customize with banana, cinnamon, espresso powder, or peanut butter. Store covered in the refrigerator for up to 5 days.