This chia seed pudding is a fast and easy “make ahead” breakfast for any occasion! Make the chia seed pudding the night before and BOOM, it’s ready to eat the next morning. Seriously, just grab your spoon and eat it right out of the container if that’s your style. IT’S THAT EASY.
And if you’re traveling, this chia seed pudding is the perfect hotel room breakfast! Throw all the dry ingredients (no almond milk or maple syrup) in a container or sealable plastic bag and pack it in your suitcase. Once you arrive at your destination, pick up some almond milk (or your favorite non-dairy milk) and you’ve got everything you need for a protein and superfood packed breakfast to start your day!
Cinnamon Cacao Chia Seed Pudding (Paleo, Vegetarian)
This is the perfect make-ahead breakfast! Make it the night before, let it refrigerate overnight, and your convenient, nutrient-packed breakfast will be ready to eat the morning!
Combine all ingredients in Blender Bottle or a container with a lid and shake until all ingredients are evenly combined.
Place Blender Bottle in refrigerator and set 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.
To serve, either transfer your chia seed pudding to a bowl or eat it directly out of the Blender Bottle. Simply add 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!
VARIATIONS: To make vegetarian, simply omit the collagen peptides.
DID YOU MAKE THIS RECIPE?
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