Quick Chocolate Chia Seed Pudding with Yogurt

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If you ask me, chocolate chia seed pudding is a breakfast game-changer.

This creamy morning treat combines the rich taste of chocolate with the wholesome goodness of chia seeds, all topped with a dollop of smooth yogurt. The chia seeds plump up overnight, creating a pudding-like texture that’s both filling and satisfying.

It’s made with simple pantry ingredients like cocoa powder and your choice of milk, then chilled until the tiny seeds work their magic. The yogurt adds a nice tang and makes the whole thing feel extra special.

It’s a healthy-ish breakfast that feels like dessert – perfect for busy mornings when you want something ready and waiting in the fridge.

What Kind of Chia Seeds Should I Use?

You’ll find two main types of chia seeds at the store – black and white – and either one works perfectly fine for this pudding recipe. The black chia seeds are more common and usually a bit cheaper, while white chia seeds are sometimes preferred for lighter-colored puddings since they’re less noticeable. Both types have the same nutritional benefits and will gel up the same way when mixed with liquid. Just make sure your chia seeds are fresh by giving them a quick sniff – they should have no smell at all, and if they smell off or rancid, it’s time to buy a new bag. For the smoothest pudding texture, you can use whole chia seeds as-is, or grind them in a coffee grinder if you prefer a smoother consistency.

Options for Substitutions

This pudding recipe is super adaptable and you can make several swaps based on what you have in your pantry:

• Chia seeds: These are essential for the pudding’s texture and can’t be substituted – they’re what makes this pudding thick and creamy!
• Maple syrup: You can swap maple syrup with honey, agave nectar, or even dates (blend 4-5 pitted dates with the milk first). Each will give a slightly different sweetness, so adjust to taste.
• Almond milk: Any milk works here – try coconut milk for extra richness, or use regular dairy milk, oat milk, or soy milk. The pudding will work with any of these options.
• Greek yogurt: You can use regular yogurt instead of Greek (though it will be less thick), or try coconut yogurt or any plant-based yogurt for a dairy-free version.
• Cocoa powder: Dutch-process or natural cocoa powder both work well. If you want to skip the chocolate altogether, just leave it out for a vanilla chia pudding.
• Espresso powder: If you don’t have espresso powder, you can use instant coffee or skip it completely – it just helps bring out the chocolate flavor but isn’t essential.

Watch Out for These Mistakes While Making

The biggest challenge when making chia seed pudding is achieving the right consistency – using too few chia seeds or not giving them enough time to expand can leave you with a runny mess instead of that perfect pudding texture.

To get the smoothest result, whisk the mixture thoroughly right after combining the ingredients, then whisk again after 10 minutes to prevent the chia seeds from clumping together at the bottom – this double-whisking technique makes all the difference.

A common error is rushing the setting process – while it might be tempting to check after just an hour or two, giving your pudding at least 4 hours (or ideally overnight) in the fridge allows the chia seeds to fully absorb the liquid and create that creamy, thick texture you’re looking for.

For the best chocolate flavor, make sure to break up any cocoa powder lumps completely before adding the chia seeds, and consider warming your almond milk slightly to help the cocoa powder dissolve more easily.

What to Serve With Chia Seed Pudding?

This chocolate chia seed pudding works great as both a breakfast and dessert, so your serving options are pretty flexible! For breakfast, try pairing it with some fresh berries and a sprinkle of granola – the crunch adds a nice contrast to the creamy pudding. If you’re serving it as a dessert, I like to add a dollop of whipped cream and some dark chocolate shavings on top. You can also turn it into a complete breakfast bowl by adding sliced bananas, a spoonful of almond butter, and a drizzle of honey. For an extra protein boost, serve it alongside some whole grain toast with peanut butter or a handful of chopped nuts.

Storage Instructions

Keep Fresh: Your chocolate chia pudding will stay good in the fridge for up to 5 days when kept in an airtight container. I like to make a batch on Sunday night and portion it into small jars for grab-and-go breakfasts throughout the week. Just give it a quick stir before eating, as the pudding might settle a bit.

Prep Ahead: This pudding needs at least 4 hours to set up properly, but I find it’s best when left overnight. The chia seeds need time to work their magic and create that perfect pudding texture. If you’re adding toppings like fresh fruit, granola, or nuts, it’s best to add those right before serving to keep them fresh and crunchy.

Portion: For meal prep, divide the mixture into individual serving containers right after mixing. This makes it super convenient to grab one when you need it, and ensures each portion sets up evenly. Just remember to leave a little space at the top if you plan to add toppings later!

Preparation Time	15-20 minutes
Cooking Time	240-300 minutes
Total Time	255-320 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 30-40 g
• Fat: 30-40 g
• Carbohydrates: 110-120 g

Ingredients

• 1/4 cup cocoa powder, unsweetened (with 2 extra teaspoons)
• 1/4 cup pure maple syrup (extra if desired)
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1/4 teaspoon optional espresso powder for deeper chocolate flavor
• 1 cup unsweetened almond milk (or milk of your choice)
• 1/2 cup plain nonfat greek yogurt
• 1/2 cup chia seeds
• Fresh fruit, whipped cream, chocolate chips, granola, nuts, or any toppings you fancy

Step 1: Prepare the Cocoa Mixture

Begin by sifting cocoa powder over a medium mixing bowl to remove any lumps.

Although sifting might seem tedious, it ensures a smooth pudding.

Add the maple syrup, vanilla, salt, and espresso powder to the bowl.

Whisk the ingredients slowly to combine.

Initially, the mixture will appear dry, but continue whisking until it becomes a thick, fudgy sauce.

Step 2: Incorporate Milk and Yogurt

Pour a few splashes of milk into the cocoa mixture and stir gently to form a paste.

This step helps prevent lumps from forming.

Gradually add the remaining milk, and whisk until the mixture is smooth.

Then, whisk in the Greek yogurt until everything is smoothly incorporated.

Step 3: Add Chia Seeds and Refrigerate

Stir in the chia seeds and whisk to combine evenly.

Cover the bowl with plastic wrap and refrigerate the mixture overnight, or for at least 4 hours, allowing it to thicken to a pudding-like consistency.

For best results, whisk the mixture about 30 minutes into the refrigeration time to ensure the chia seeds are well distributed.

Step 4: Final Stir and Serve

Once the pudding has set, give it another stir.

You can then scoop out your desired portion and enjoy the pudding with any toppings you prefer.

If desired, portion the pudding into jars and store them in the refrigerator; it will keep for an additional 4 days.