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Chia Pudding Breakfast Jars

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chia seeds Whole black or white chia seeds work.
  • Unsweetened cocoa powder Dutch-processed or natural.
  • Milk of choice Almond, oat, coconut, soy, or dairy milk.
  • Sweetener Maple syrup, honey, agave, or date syrup.
  • Vanilla extract For rounder flavor.
  • Pinch of salt Brings out the chocolate.
  • Optional add-ins Greek yogurt, espresso powder, cinnamon, peanut butter or almond butter.
  • Toppings Fresh berries, banana slices, cacao nibs, coconut flakes, chopped nuts, granola, or dark chocolate shavings.
  • Jars or containers 8 to 12-ounce jars with lids.

Method
 

  1. In a medium bowl, whisk together 1.5 cups milk, 3 tablespoons unsweetened cocoa powder, 2 to 3 tablespoons maple syrup (to taste), 1 teaspoon vanilla extract, and a pinch of salt. Whisk until the cocoa is fully dissolved and the mixture looks smooth.
  2. Stir in 6 tablespoons chia seeds. Whisk for 30 to 60 seconds to distribute the seeds evenly. Let it sit for 5 minutes, then whisk again to break up any clumps.
  3. For extra creaminess and protein, whisk in 1/4 cup plain Greek yogurt. For mocha flavor, add 1/2 teaspoon espresso powder. For warmth, add 1/4 teaspoon cinnamon.
  4. Divide the mixture into 3 to 4 jars, filling them about three-quarters full to leave room for toppings.
  5. Cover and refrigerate at least 2 hours, preferably overnight. The chia seeds will swell and set the pudding to a silky, scoopable consistency.
  6. Stir each jar before eating. Top with sliced banana, berries, a sprinkle of cacao nibs, or a spoon of nut butter. Add a handful of granola if you want crunch.