Warm Chocolate Chia Pudding

Bowl of Warm Chocolate Chia Pudding

Here’s my new, warm, go-to breakfast when I’m out of or don’t feel like eggs. Don’t be fooled by its appearance. It’s a warm bowl of yumminess and the best part:

Chocolate for breakfast!

Chia pudding is a nice change from eggs — less processed than cereal and a great alternative when you’re bored with oatmeal.

It’s different, there’s no doubt about it, but take a chance. It mean it’s chocolate. CHOCOLATE!

Chocolate Chia Pudding

(I’ve been a bit obsessed with all things chocolate if you can’t tell.)

Oh! And in the video I mention Little Bean eating them when he was younger. I totally forgot I had a post about it – Click here to see my now almost 3-year-old at 14 months having run with chia seeds! 

Here’s what I did for those who don’t want to watch my cheesy video…

  • 3/4 cup unsweetened almond milk
  • 2 tbsp chia seeds (26g)
  • 1 tbsp unsweetened dark cocoa powder
  • 1 tbsp maple syrup

Whisk all ingredients over medium heat until it reaches desired thickness.


Bowl of Warm Chocolate Chia Pudding

Approx Nutritional Information per serving
Servings Amt per Serving
1 Entire Recipe
Calories Fat Fiber WWPs
220 13g 15g old: 5 new: 5
Sugar Sat Fat Carbs Protein
12g 1g 19g 8g
Posted in: 5 WWP, 5 WWPP, Breakfast Ideas, Snack Ideas, Vegetarian Ideas, Video Posts
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12 Comments and 4 Replies

  1. Julie

    Oooh, I am obsessed with chia pudding right now but have never tried it warm. That sounds great! I make mine with coconut milk, protein powder (sweetened with stevia), cocoa powder, and add a few mini chocolate chips before eating it each night as my evening snack/treat. I absolutely love the gel-ly texture of the chia seeds and can’t wait to try it warm as you showed. Thanks!

  2. Debbie

    I bought a chia, flax, coconut, and cocoa blend at Sprouts. I have been putting it in oatmeal. I’m going to try that in your recipe. Sounds like it will work. I also have unsweetened chocolate Almond Breeze. More chocolate can’t be bad! Can’t wait to try it. Thanks.

  3. Melanie Deardorff

    I’m not good at following directions — correction: I’m a great improviser! — so I substituted two things I had on hand: chocolate skim milk for unsweetened almond milk and sugar-free syrup for maple syrup. And I added a package of Nectresse sweetener, because I prefer extra-sweet flavors. Tried to microwave it, and that was a no-go … so I got out the whisk. A few minutes later, I’m enjoying the pudding and will make it again sometime! And I’ll follow your directions to compare the results. :-) Thanks, Roni.

  4. Selina

    I really loved the flavor of it! However, some of the seeds were a bit crunchy and it kind of felt like eating sand. I read that you should soak chia seeds over night. Other recipes only say 10 min, which I did. How is that with your chia pudding and do you have any suggestions to avoid the sandy texture? Maybe just soak them longer?
    Thanks for the recipe!

    1. roni

      I don’t quite get a “sandy” texture but yes, the seeds never really go away. I kind of like it but i can see how it can be annoying. Let me try a few things, I have an idea I’ll try tonight. If it works I’ll let you know.

    2. Selina

      I noticed now that in fact it wasn’t the seeds that gave me that crunchy impression but rather little rocks/crystals that were in the package. I definitely won’t buy that brand again…

  5. Angela

    Hi Roni,
    This recipe looks yummy! Could you link to the post recovery shake you mentioned in the video? I tried a search on your site and nothing came up.

  6. Julie

    I’ll have to try this as a snack on days I don’t either have chia seeds for breakfast with
    hot oatmeal
    cold (refrgerator) oatmeal (usually in the form of PB2 and cocoa)

    like today (IHOP for breakfast with hubby)
    as I have a chia seed addiction I’ve decided.


  7. Maria

    Just discovered your blog and love it.

    As a chia seed pudding aficionado, I wanted to mention a slight variation from the way you do it. You can mix all the ingredients and just let it sit on the counter for about 30 minutes. No need to cook. It gets creamy and jelly-like all on its own.

    I’d love to see you try a vanilla chia pudding variation!

    1. roni

      Thanks Maria! I wasn’t warming it to get it to jell it was to dissolve the cocoa powder. It helps in my opinion. Plus I wanted it to be warm. :)

  8. sabina

    Awesome. Have only used Chia in savoury recipes before…basically added to all my lentil and bean dishes. Made your pudding but without sweetener as we don’t keep any in the house (!). Simmered 5 mins until really glutinous, poured into wine glasses. Topped with a layer or pureed banana and a dollop of whole cream and chilled. Delicious healthy desert with no added sugar. Yum.

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