Cinnamon Cacao Chia Seed Pudding (Paleo, Whole30, Vegetarian)
This is the perfect healthy make ahead breakfast! Make this Cinnamon Cacao Chia Seed Pudding the night before, let it refrigerate overnight, and your convenient, nutrient-packed breakfast will be ready to eat the morning!
Servings: 1 serving
Chia Seed Pudding Base
- 1 cup + 2 tbsp Unsweetened almond milk (or non-dairy milk of your choice)
- 1 scoop Organic vanilla protein powder
- 3 tbsps Chia seeds
- 1 tsp Cinnamon optional
- 1 tbsp Cacao Nibs
- 1 tbsp Gogi berries
- 2 tsp Pure maple syrup optional
- + Extra cacao nibs and gogi berries to top
To make the chia seed pudding base, combine the almond milk, protein powder, chia seeds, and optional cinnamon in Blender Bottle (or a container with a lid) and shake until all ingredients are evenly combined.
Place Blender Bottle in refrigerator and set a timer for 10 minutes. After 10 minutes, give the Blender Bottle another couple shakes to prevent chia seeds from clumping.
Return Blender Bottle to refrigerator for a minimum of 4 hours or overnight.
To serve, either transfer your chia seed pudding to a bowl or eat it directly out of the Blender Bottle. Then add your desired toppings and enjoy!
REQUIRED EQUIPMENT: Any jar with a secure lid. I prefer a Blender Bottle because it has a "Blender Ball" to help prevent clumps!
DID YOU MAKE THIS RECIPE?
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