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I was just recently talking about our healthier eating plan around here (which I followed up with a dessert post - ha!), and here is one example of our healthier breakfast choices! I've been seeing Chia Pudding recipes everywhere. They're super versatile and you can really add any flavors you like, plus mix-ins, toppings, etc.
I am usually a savory breakfast person, but my kids love sweet things for every meal, any time of day. It it kind of fun to switch things up on occasion, and this recipe did just that for me. We made a batch that I thought was going to be 4 servings worth, but it is so filling, we ended up with more like 6. Those little tiny seeds pack a punch when it comes to filling you up, that's for sure.
This was our choice of toppings and flavors to make it reminiscent of chocolate covered strawberries. But honestly, I thought it tasted more like a PB&J! Either way, it was delicious. Take the base recipe and add anything you like. Next on my list is a Vanilla Latte version. I can't wait!
Chocolate Covered Strawberry Chia Pudding (gluten free + vegan)
Makes about 6 servings
- 1 1/2 cups dairy free milk of choice (we used Good Karma Foods Flax + protein, unsweetened)
- 1/4 cup chia seeds
- 1/2 tsp chocolate extract, vanilla, or any flavor you prefer
- optional: 1/2 Tbsp real maple syrup (omit if your dairy free milk is a sweetened variety)
- optional: 1 scoop plant-based protein powder of your choice
- 1 Tbsp chocolate peanut butter
- 2 tsp strawberry preserves (we used a simply fruit/unsweetened kind to avoid refined sugar)
- 1-2 fresh strawberries, sliced
In a glass jar with a lid, combine the dairy free milk, chia seeds, extract, and maple syrup (if using). Place the lid tightly on the jar and shake it up to combine. Place the jar in the refrigerator overnight.
When ready to serve, pour one serving into a bowl or other single-serve container. (I like to use the short jelly jars as pictured - they're great for when you're on the go!) Add your desired toppings. Stir to combine and enjoy!