Chia pudding–one of my go-to’s and all time favorite breakfasts! I know, chia pudding is one of those fad foods right now. But regardless, it has been one of my favorites for a while now & it’s about time I share one of my recipes. If you haven’t tried chia seeds in your cooking, then let me introduce you! Don’t be fooled by their size, they surely pack a powerful nutritional punch. They are loaded with fiber, antioxidants, high quality protein, & omega-3 fatty acids! Not to mention they add great texture and absorb the liquid to create a pudding like consistency.
Instant coffee is obviously not something I use in every day recipes (because I work at an amazing coffeeshop and find instant coffee slightly insulting… whoops), but I LOVE adding the coffee flavor into my morning chia pudding and overnight oats. My brother in law works at Starbucks and was kind enough to hook me up with about 100 instant coffee packets (that’s actually not an exaggeration…)! If you want a little extra jolt and a caffeinated morning breakfast pick me up, this recipe is for you! Side note—if you top this with strawberries, it literally tastes like you are eating chocolate covered strawberries. And who doesn’t want that for breakfast?
- ¼ cup chia seeds
- 1 Tbs raw cocoa powder
- 1 packet instant coffee (I use starbucks VIA)
- 2 Tbs almond butter
- 1¼ cup almond milk
- 2 Tbs coconut creme (optional)*
- Honey (or sweetener of choice--I used liquid vanilla stevia)
- Put all your ingredients in a mason jar and mix thoroughly. Store in refrigerator overnight, or for about 3-5 hours. In the morning, or after desired pudding consistency, pour into a bowl and add your desired toppings!