Tasty Tuesday: Loaded Chia Chocolate Breakfast Pudding
Prep time: 
Total time: 
Serves: 6-8
Loaded Chia Chocolate Breakfast Pudding
  • 800 ml canned coconut milk (Earth's Choice, Eden, Native Forest, Natural Value are BPA free) (*)
  • 5 tablespoons chia seeds
  • ⅓ cup oats
  • 5 tablespoons raw cacao
  • ⅓ cup maple syrup (**)
Toppings for each bowl:
  • 1 tablespoon hemp seeds
  • 1 tablespoon coconut flakes
  • 5-10 walnuts halves, chopped small
Optional (but yummy and worth it) toppings:
  • Berries
  • Banana slices
  • Raisins
  • Turkish apricots, chopped small
  1. Mix everything in a blender and blend gently. Wait 2 minutes, and then blend again. Divide into bowls (I use ramekins with lids for easy storage). Initially the pudding is runny, but it becomes thicker as the chia and the oats absorb the liquid (approximately 30 minutes). Everything turns into a thick, yummy pudding.
  2. Top each bowl with hemp seeds, coconut flakes, and walnuts prior eating.
  3. Store the loaded chia chocolate breakfast pudding in the fridge in an air-tight container for up to 3 days.
  4. Add any optional toppings if desired. Ask your kids to choose, as they will have fun choosing and adding their own toppings.
  5. As you can see in the photo, this time I added raspberries, banana slices, and raisins.

* You can add more coconut milk or any milk if you want to make the pudding thinner.
** As this loaded chia chocolate breakfast pudding is for breakfast, I don't want it too sweet. If you want it sweeter to serve it as a dessert use ½ cup maple syrup instead of ⅓ cup. Or just leave it as it is (we find it is sweet enough). Top the dessert with berries and coconut flakes.
Recipe by Orgali at https://orgali.ca/2014/09/tasty-tuesday-loaded-chia-chocolate-breakfast-pudding/