I’m the queen of grab-and-go breakfasts. But when you’re quarantined at home and have the time to actually cook breakfast, well, you don’t have a need to throw together overnight oats the night before. This means I’ve been making a lot of scrambled eggs to have with sourdough toast or even whipping up a batch of pancakes. And yet, it’s making me actually miss the breakfasts I would eat regularly during the week. So I decided to give my chia seed pudding a bougie upgrade by adding some chocolate and peanut butter. Ya dig? Ya dig.
So, my three-ingredient chia seed pudding recipe is like, really popular. It was featured in a Buzzfeed article and even after the initial traffic boost from that day, I still have readers trickling in from the pages of Buzzfeed. It’s fun to invite new people in, but it also forced me to reflect: Why was that recipe so successful? What was it that drew people to actually click and come to my site?
The more I thought about it, the more it became clear: People really need simple. A breakfast you can enjoy that’s only three ingredients? Genius! Something you can throw together that doesn’t require you to cook in the morning? Perfecto!
And yet, that simple three-ingredient chia pudding was missing a few key things I feel like I need in the morning: proteins and healthy fats. So that got me thinking—could I make a chia seed pudding that boosted both of those things, while still capitalizing on the simplicity? The answer is…totally.
This recipe makes two breakfasts
While the original chia seed recipe I made will make one cup, this chocolate chia pudding will actually make two. There are a few more ingredients (added Greek yogurt and peanut butter for protein and healthy fats), but the only thing you’ll have to do is throw them in the blender for half a minute, tops.
While I put peanut butter in the pudding, I also like to top it as well. But you can honestly top it with whatever you like. Berries? Chocolate shavings or chips? Coconut? Nuts? You get the picture—get creative!
Other easy breakfast “snags”
As I said, I’m all about those breakfasts to-go, which I call breakfast “snags” because you just snag them and go to work. Whether you’re heading to an office or not right now, here are a few of my favorite recipes to prep and take with me on a busy weekday—or simply have ready to go when I’m running a little late at home.
- Peanut Butter Overnight Oats
- Breakfast Strata
- Buttermilk Blueberry Muffins
- Chia Seed Puddings (the regular kind)
Okay here’s the recipe to save for later. And for even more recipe inspo (and general cooking advice), get on my email list! I send out cooking tips for you to find confidence in the kitchen week-after-week.
Chocolate Peanut Butter Chia Pudding
- 1/3 cup chia seeds
- 1 cup unsweetened almond milk
- 1/2 cup plain Greek yogurt
- 2 Tbsp cocoa powder
- 1 Tbsp maple syrup
- 1 Tbsp peanut butter plus some for topping
- chocolate shavings for topping, optional
- Blend up the chia seeds, almond milk, Greek yogurt, cocoa powder, maple syrup, and peanut butter in a powerful blender for about 15 to 30 seconds.
- Divide the chia seed mixture into two jars and place in the fridge.
- Let it sit for at least 12 hours, or overnight. Enjoy with extra peanut butter on top and chocolate shavings—or any other desired toppings!