Chocolate Chia Breakfast Pudding! Start off your morning with this protein packed chia pudding! So filling and delicious, you’ll be making chocolate pudding every morning for breakfast!
I’ll be honest. I’m not a huge book reader. I do read books but I don’t have my face glued into one all the time. Give me a magazine or a cookbook and I’m a happy girl.
The last time I did have my face glued into a book, where I couldn’t put the thing down and literally read the entire book within 2 days was when I was reading 
There’s always a story behind food. Behind a dish. Behind a recipe. and I love that this book delivers on everything. I’ve been loving breakfast lately and have been on a smoothie bowl kick so wanted to mix it up a little.
As soon as I saw Andie’s Chocolate Raspberry Breakfast Pudding. I had never made a chia pudding up until this point and because I love chia seeds so much, I went a little overboard.
Chia seeds are loaded with fiber, protein, Omega-3 fatty acids and other micronutrients so they are super healthy and delicious. And they double in size when you soak them so that’s why my pudding looks like this. Andie’s version is much smoother . . and I didn’t have raspberries on hand so I used strawberries.
The other thing I love about Andie’s book, she includes nutritional information with each recipe.
Isn’t that amazing? I love it.
What I’m making next: Baked Banana Bread Doughnuts, 
Chocolate Chia Breakfast Pudding
Ingredients
- 1 1/2 cups unsweetened vanilla almond milk
- 1 1/2 cups plain 2% Greek yogurt
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup pure maple syrup
- 1/3 cup chia seeds*
- 2 cups fresh raspberries or sliced strawberries for serving
- 2 tablespoons unsweetened coconut flakes for serving
Instructions
- In a medium bowl, whisk together the almond milk, yogurt, cocoa powder, maple syrup and chia seeds. Let stand for 30 minutes. Stir to redistribute the chia seeds. Cover the bowl and refrigerate overnight.
- In the morning, divide the pudding among 4 small bowls and top with fresh berries and coconut flakes.
Recipe shared here with permission from the author.
Disclosure: I did receive a copy of this cookbook from the author but all opinions expressed here are 100% my own.
