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Double Chocolate Chia Pudding


Now that I have less control over my schedule with a newborn baby, I’m constantly looking for quick, nutritious, and easy breakfast options to start the day. While I generally love a smoothie for packing in the protein and fiber, sometimes making them just takes a tiny bit too much effort with a baby in my arms. This chia pudding can be made in advance, then simply scooped into a bowl and topped with your favorite berries for a super nutritious breakfast full of protein and fiber — tit also tastes like a decadent chocolate pudding that’s good enough to serve for dessert! (I linked a few articles to the ingredients below for more information on their health benefits!)


Double Chocolate Chia Pudding Recipe

Makes 3-4 servings


  • 1 3/4 – 2 cups almond milk (less if you want it thick, more if you want it to be more like pudding)
  • 2 scoops chocolate protein powder (I use Be Well by Kelly‘s) 
  • 2 heaping tbsp cocoa powder
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/2 cup chia seeds
  • coconut flakes and raspberries for garnish 


  1. Blend almond milk, protein powder, cocoa powder, cinnamon, and vanilla together in a blender (I like the nutribullet) until perfectly smooth and foamy about 10 to 15 seconds.
  2. Put chia seeds in a glass food storage container. (We use these.) Slowly pour in chocolate almond milk, stirring with a spoon as you go. Let rest for 10 minutes, stirring occasionally to incorporate the chia seeds as they will be absorbing liquid and puffing up.
  3. Cover and store in the fridge for for six hours or overnight.
  4. When ready to serve, spoon desired portion into a bowl and top with coconut and berries. Enjoy!


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