Oftentimes before work or school, we are in a hurry to pack up, get ready, and get out of the house. Breakfast goes from being a necessity to, “oh well, I can just pick something up on the way to work or school”. Or not eat at all!io0 🙁 We’ve all been there and that thing that we pick up usually isn’t the best choice for our health or for prolonged fullness.
No worries y’all! Breakfast just became your easiest meal of the day with this amazing Chocolate Chia Seed Pudding recipe! You can make it in just ten minutes the night before and have breakfast, or a yummy dessert, ready for the next few days.
I’m not really sure what’s
My Favorite Ingredients
For a while, I had a hard time finding good almond milk. I’ve finally found one that I love! It’s by blue diamond and if you haven’t found your favorite almond milk, I definitely recommend this one! Link: http://tiny.cc/sw3omz
For my Texas peeps, I’ve got you covered for chia seeds. These are my favorite chia seeds of all time!! I get them from HEB or Central M
I am not sponsored by these companies, I just like their products. 🙂
Breakfast just got so quick and easy with this ten-minute chocolate chia pudding recipe! Make it the night before and enjoy an easy breakfast all week!
Put all ingredients, but the berries and cocoa powder, into a medium-sized bowl. Put the cocoa powder through a sieve then combine all ingredients, excluding the berries, with a whisk. Keep mixing until all the cocoa powder has combined with the milk.
Let the mixture rest in the fridge for at least 2 hours. This allows for the chia seeds to suck up the moister of the almond milk and become a gelatinous pudding texture. If your mixture is too thick for your liking, feel free to add some more almond milk!
Ingredients
Directions
Put all ingredients, but the berries and cocoa powder, into a medium-sized bowl. Put the cocoa powder through a sieve then combine all ingredients, excluding the berries, with a whisk. Keep mixing until all the cocoa powder has combined with the milk.
Let the mixture rest in the fridge for at least 2 hours. This allows for the chia seeds to suck up the moister of the almond milk and become a gelatinous pudding texture. If your mixture is too thick for your liking, feel free to add some more almond milk!
Notes
Try these amazing blueberry pancakes for a great weekend morning breakfast!