Melissa Valdellon

Chocolate chia pudding

If you ask one of my students from the last couple years, they would probably let you know that most of the time, I bring lunch from home. And most of those times, it’s chia pudding.

Prepping this meal has become so second nature, I don’t have to think about it more than what extra I want to add each day, which also depends on what I have in my pantry on hand.

My basic recipe for this is:

  • 3 Tb chia seeds
  • 1 Tb sprouted quinoa
  • 1/3 to 1/2 Tb cacao powder
  • generous dash of cinnamon powder
  • 2 Tb mixed berries (usually goji and then maybe dried cranberries or raisins)
  • 2 Tb nuts or seeds (like sliced almonds or walnuts or pumpkin seeds)
  • 2/3 cup almond milk

I put this all the dry ingredients in a hydroflask first, add the milk last, and then and stir for a couple minutes, trying to break up all the chia chunks that can sometimes form. Then it’s done. It just sits in my bag until lunch time and it’s all ready. Just a couple more stirs to make sure the cacao powder is thoroughly mixed into the pudding and then it’s time to dig in.

I’ve swapped almond milk for coconut milk, taken out the cacao powder for dried coconut. I’ve added fresh berries too for some added sweetness when I don’t want the chocolate taste. All so good!

What’s your favorite chia pudding recipe? I’m always looking for new ways to have this for my work lunch days.

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