Chia Pudding Breakfast Jars – Chocolate
Chocolate for breakfast feels like a treat, but this recipe keeps it light, wholesome, and easy. These chia pudding breakfast jars are creamy, rich, and naturally sweetened, with a velvety chocolate flavor that hits the spot. You can meal prep them in minutes and grab one on your way out the door.
They’re perfect for busy mornings, post-workout snacks, or something sweet after dinner. Simple ingredients, no fuss, and totally customizable.
Ingredients
Method
- Whisk the base: In a medium bowl, whisk milk, cocoa powder, sweetener, vanilla, and salt until the cocoa dissolves completely. If using protein powder, whisk it in now. A small hand whisk or milk frother helps remove lumps.
- Add chia seeds: Sprinkle chia seeds over the liquid and whisk for 30 seconds to distribute evenly. Let it sit for 5 minutes, then whisk again to prevent clumping.
- Portion into jars: Divide the mixture between two small jars or one large jar. If adding nut butter or yogurt, you can swirl it in or layer it later.
- Chill: Cover and refrigerate at least 2 hours, preferably overnight. The chia will absorb the liquid and thicken into a pudding.
- Stir and adjust: Before eating, give it a quick stir. If it’s too thick, add a splash of milk. If it’s not sweet enough, drizzle a bit more syrup.
- Top and serve: Finish with sliced banana, berries, nuts, cacao nibs, or granola for texture and freshness.
What Makes This Special
This isn’t just another chia pudding. It has a deep, cocoa-forward flavor with just enough sweetness to feel like dessert without the sugar crash.
The texture is thick and pudding-like, not runny, and the jars look great layered with fresh fruit, yogurt, or nut butter.
- Make-ahead friendly: Mix once, chill overnight, and you’re set for days.
- Balanced and satisfying: Fiber, healthy fats, and protein keep you full through the morning.
- Flexible sweetness: Use maple syrup, honey, dates, or your favorite zero-calorie sweetener.
- Endlessly customizable: Add coffee, orange zest, coconut, or protein powder to make it your own.
Ingredients
- 1/4 cup chia seeds (black or white)
- 1 cup milk (dairy, almond, oat, soy, or coconut milk)
- 2–2 1/2 tablespoons unsweetened cocoa powder (Dutch-process for smoother flavor)
- 1–3 tablespoons maple syrup or honey, to taste (or 1–2 teaspoons granulated sweetener)
- 1/2 teaspoon vanilla extract
- Pinch of fine sea salt (balances the chocolate)
- Optional boosters: 1 tablespoon nut butter, 1 scoop chocolate or vanilla protein powder, 1–2 tablespoons Greek yogurt, 1–2 teaspoons instant espresso, or zest of 1/4 orange
- Toppings: sliced banana, berries, coconut flakes, cacao nibs, chopped nuts, granola, a dollop of yogurt, or a drizzle of peanut butter
How to Make It
- Whisk the base: In a medium bowl, whisk milk, cocoa powder, sweetener, vanilla, and salt until the cocoa dissolves completely. If using protein powder, whisk it in now. A small hand whisk or milk frother helps remove lumps.
- Add chia seeds: Sprinkle chia seeds over the liquid and whisk for 30 seconds to distribute evenly.
Let it sit for 5 minutes, then whisk again to prevent clumping.
- Portion into jars: Divide the mixture between two small jars or one large jar. If adding nut butter or yogurt, you can swirl it in or layer it later.
- Chill: Cover and refrigerate at least 2 hours, preferably overnight. The chia will absorb the liquid and thicken into a pudding.
- Stir and adjust: Before eating, give it a quick stir.
If it’s too thick, add a splash of milk. If it’s not sweet enough, drizzle a bit more syrup.
- Top and serve: Finish with sliced banana, berries, nuts, cacao nibs, or granola for texture and freshness.
Storage Instructions
- Refrigerator: Store chia pudding in airtight jars for 4–5 days. Add fresh fruit the day you plan to eat it.
- Freezer: It can be frozen for up to 1 month, but the texture softens.
Thaw overnight in the fridge and stir well.
- Make-ahead tip: Mix a larger batch in a bowl, then portion into jars after it thickens to ensure even texture.
Benefits of This Recipe
- Steady energy: Chia seeds provide fiber and omega-3s that help keep you full.
- Protein potential: Add Greek yogurt or protein powder for a balanced meal.
- Lower sugar, big flavor: Cocoa brings rich chocolate taste without the need for heavy sweeteners.
- Simple and fast: Minimal prep, no cooking, and easy to scale for the week.
- Diet-friendly: Easy to make dairy-free, gluten-free, vegan, or low-sugar.
What Not to Do
- Don’t skip the second whisk: Chia seeds clump without it, leading to uneven texture.
- Don’t use too little liquid: A 1:4 ratio of chia to liquid (by volume) is a good baseline for thickness.
- Don’t add fresh fruit too early: It can water down the pudding and shorten shelf life. Add at serving time.
- Don’t forget the pinch of salt: It makes the chocolate taste richer and more balanced.
- Don’t overdo sweeteners: Start small and adjust at the end. Toppings add sweetness too.
Recipe Variations
- Mocha Chia Pudding: Add 1–2 teaspoons instant espresso or replace 1/4 cup of milk with cooled strong coffee.
- Orange Dark Chocolate: Add 1/2 teaspoon orange zest and a splash of orange extract for a bright twist.
- Coconut Fudge: Use full-fat coconut milk, add shredded coconut, and top with toasted coconut flakes.
- Peanut Butter Cup: Stir in 1 tablespoon peanut butter and top with banana slices and cacao nibs.
- High-Protein: Whisk in 1 scoop protein powder and 2 tablespoons Greek yogurt.
Add more milk if needed.
- Low-Sugar: Use an unsweetened milk and a zero-calorie sweetener. Add raspberries for natural tartness.
- Overnight Oats Blend: Mix in 1/4 cup rolled oats and an extra 1/4–1/3 cup milk for a heartier jar.
FAQ
Why is my chia pudding runny?
You may not have used enough chia seeds, or it didn’t chill long enough. Stick to roughly 1/4 cup chia per 1 cup liquid and chill at least 2 hours.
If it’s still thin, stir in another teaspoon of chia and let it sit 15–20 minutes.
Can I use cocoa powder or cacao powder?
Both work. Cocoa powder (especially Dutch-process) tastes smoother and more chocolatey. Raw cacao is more intense and slightly bitter, so you may want a touch more sweetener.
What milk is best for chia pudding?
Any milk works.
Almond and oat keep it light, soy adds protein, and canned coconut milk makes it extra creamy. Choose unsweetened milk to control sweetness.
How do I avoid clumps?
Whisk the liquid and cocoa first until smooth, then add chia and whisk again after 5 minutes. A small whisk or milk frother helps.
You can also blend the mixture briefly for a silky texture.
Is this recipe vegan?
Yes, if you use a plant-based milk and maple syrup or another vegan sweetener. Skip dairy-based yogurt or use a vegan alternative.
Can I add collagen or protein powder?
Absolutely. Whisk it into the liquid before adding chia.
If the pudding gets too thick, add a splash more milk to loosen it.
How long does it last in the fridge?
About 4–5 days in an airtight container. Keep toppings separate until serving for the best texture.
Can kids eat this?
Yes. Adjust the cocoa and sweetness to taste, and use milder toppings like banana or yogurt.
It’s a great fiber-rich breakfast or snack.
In Conclusion
Chocolate Chia Pudding Breakfast Jars deliver the flavor you want with the nutrition you need. They’re quick to prep, easy to customize, and sturdy enough for grab-and-go mornings. Keep a few jars in the fridge, switch up the toppings, and breakfast basically takes care of itself.
Simple, satisfying, and honestly delicious.
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