Breakfast is not the easiest meal for us around here. I am one who loves typical breakfast foods, but most of them are either 1) not healing foods; or 2) not simple to make in the morning. And as someone who suffers from chronic illness, both of those are a requirement for any meals in our house. So while I was researching healthy, make-ahead breakfasts, I stumbled upon chia pudding. Pudding for breakfast?! Sounds like a dream come true! So obviously, the first flavor that I wanted to try was chocolate peanut butter chia seed pudding. And let me tell you, it does not disappoint!
This pudding could be made with gelatin instead of chia seeds, like this paleo chocolate pudding, but I opted for chia seeds this time around. The reason for this is because chia seeds pack such a nutritional punch!
Chia seeds are very high in fiber and calcium, making them a great friend to the digestive system. It helps to regulate both bowel movements and blood sugar levels- and because of the high fiber, it can help curb hunger as well. Who doesn’t love that?
They are also known for reducing inflammation, improving heart health, and because of its high protein content, chia seeds also help to maintain muscle mass. Additionally, they help to absorb fat-soluble vitamins into the body and they boost your energy and metabolism! They really are a superfood.
This chocolate peanut butter chia seed pudding also contains raw cacao, which has amazing health benefits of its own. Cacao is packed with antioxidants, and has 4 times the antioxidants as dark chocolate, and 20 times the antioxidants as blueberries. Antioxidants are important because they neutralize free radicals in our bodies that occur every day, and can cause oxidative stress if they’re left to cause damage. Raw cacao is an incredible addition to this already-amazing chia pudding.
Chocolate Peanut Butter Chia Seed Pudding
- 2 cups almond milk or coconut milk
- 1/2 cup chia seeds
- 5 tablespoons raw cacao
- 2 teaspoons vanilla extract
- 4 tablespoons peanut butter or other nut butter
- 4 tablespoons raw honey or pure maple syrup
- Shredded coconut for topping
Put all ingredients into a quart-sized mason jar, and whisk until it's combined.
Cover and put in refrigerator overnight.
Serve with shredded coconut on top.
Serving size is 1/2-3/4 cup.
Have you ever tried chia seed pudding? What is your favorite flavor?