Easy Chocolate Chia Pudding
An easy, make-ahead chocolate chia pudding made with milk, cocoa powder, and just a few other ingredients. Serve it as is or blend it smooth for toddlers who prefer a creamy texture.
Equipment
- blender or immersion blender
Ingredients
- 1 cup milk of choice
- ¼ cup chia seeds
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon vanilla extract
- 1-2 tablespoons maple syrup optional, or mashed ripe banana to taste
Instructions
- In a bowl or jar, whisk together the milk, cocoa powder, vanilla, and maple syrup, if using. If using banana, mash it well and whisk it into the milk mixture instead.
- Stir in the chia seeds. Let sit for 10 minutes, then stir again, scraping the bottom and sides to break up any clumps.
- Cover and refrigerate for at least 4 hours or overnight, until thickened.
- Stir before serving. For a smoother texture, blend the chilled pudding until creamy, adding a splash of milk if needed. Divide into 2 servings.
Notes
- No-added-sugar option: Use mashed ripe banana instead of maple syrup. This is a good option for children under 2.
- Texture: Blend after the chia pudding has set for a super smooth, creamy consistency.
- Storage: Store covered in the refrigerator for up to 4 days. Stir before serving and add a splash of milk if it becomes thicker than you like.
- Serving idea: Top with soft fruit or serve alongside a familiar breakfast food. Make sure the chia seeds are fully soaked before serving.
- Sweetness: Start with 1 tablespoon maple syrup, taste after chilling, and adjust if needed. Banana sweetness will depend on how ripe it is.
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