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Kiersten Hickman

Food & Nutrition Journalist

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Chocolate Peanut Butter Chia Pudding

May 27, 2020

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.

chocolate peanut butter chia pudding

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.

chocolate peanut butter chia pudding with chocolate shavings
spoonful of chocolate peanut butter chia pudding

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.

chocolate peanut butter chia pudding
Print Recipe

Chocolate Peanut Butter Chia Pudding

This decadent chia pudding will give you that chocolate fix you need—whether it be in the morning or during that mid-afternoon slump.
Prep Time10 mins
Resting Time12 hrs
Course: Breakfast
Keyword: chia pudding, chia seed pudding, chia seeds
Servings: 2 servings
Calories: 258kcal

Ingredients

  • 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

Instructions

  • 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!

Notes

Calories are based on using a 2% milkfat Greek yogurt. It’s best to consume your chia seed puddings within 5 days. I found waiting 24 hours before consuming to create the best results.

Pin this for later!

chocolate chia pudding reipe

in Breakfast # breakfast, breakfast on a budget, breakfast recipes, breakfast snags, cheap breakfast ideas, chia pudding, chia seed pudding, chia seed pudding cups, easy on-the-go breakfast ideas

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I’m Kiersten

I'm a food editor, writer, and photographer based in Brooklyn. I'm here to debunk diet culture and give you the truth about nutrition.
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It’s official: I’m starting my own business. 🎉Never in my wildest dreams did I think something like this could happen. But after numerous opportunities came my way I thought…what better time than now? So I took the leap, registered for an LLC, and will officially be working for myself.So today is my last day at @eatthisnotthat. But…as Deputy Editor. 😉Because I work with such an incredible, supportive team, not only were they excited about this big new life change, but they also want to continue working with me as one of my first clients! So don’t worry, you’ll still be seeing my by-line on ETNT.My business will focus on freelance writing and content strategy for publications and brands across the Internet. Not just nutrition and health brands (although we all know that’s my specialty), but any company in need of consulting regarding their content strategy and audience engagement online. If this sounds like something your company needs, do not hesitate to reach out. Let’s work together!This also means I will have more time to dedicate to my own website, as well as Forkful—my weekly Substack newsletter. For the latest updates, be sure to get on that email list!I’ll be taking a mini-sabbatical over the next few weeks (including a trip to Italy, swoon), and will officially start working for myself on Monday, June 20. I can’t wait!#freelancer #freelancelife #businessowner #foodwriter #contentstrategy #freelancewriter #onlinebusiness
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