Chocolate pudding for breakfast? YES WE CAN.
I’m so excited to be working with Bob’s Red Mill again this year! They are our go-to for whole grains, cereals, and baking ingredients. This post was sponsored by Bob’s Red Mill and I was provided with their paleo muesli; as always, recipes + opinions are my own. Thank you for supporting brands that support us!
I know, I know. I’m late to the chia seed pudding train. How long has this been around now – years? Longer?
I’ve never been the trendiest person or kept up with the times on anything, really. Clothes, music, books, foods, technology. I’m always a little behind, and that’s ok. I like what I like and will eventually try some trends, just to see what the fuss is about, but it’s not first priority for me.
But chia seed pudding topped with an amazing paleo muesli? This I can get behind.
When Bob’s Red Mill gave me the chance to try out their new Paleo Muesli this month, I was super excited to test it out on my first trial of chia seed pudding. I love the idea of having something similar to yogurt that’s still dairy free, but that also feels decadent for a breakfast, snack, or even dessert.
We’ve been using chia seeds for years, especially in smoothies and yogurt and when baking. But I’m big on texture and wasn’t sure how I would like chia seed pudding, or if I would like it at all. I thought it would be close to a cottage cheese texture (and I do NOT eat cottage cheese), so I stayed far far away from it.
Then I thought, well, I use them in smoothies and just blend them up. Why can’t I make chia seed pudding and blend it so it’s smoother and closer to a normal pudding texture?
So I blended it all up and the angels started singing and now? Now I think I love chia seed pudding….especially with this coconut and seed and dried berry filled paleo muesli that is pretty much perfection.
We’ve used the paleo muesli on this pudding, on yogurt, in oatmeal, and eaten it by the handful. If you haven’t tried it yet, GET SOME. You won’t be sorry. And maybe whip up some of your own chocolate chia pudding as a base for your muesli.
If you haven’t tried chia seed pudding yet, I think you’ll love this!
and filled with good for you nutrients!
Not bad for a delicious breakfast.
(PS: This is how it actually looks with how much I put on my serving. And believe me – you’ll want the same. Or more! It’s insanely good.)
chocolate chia seed pudding and paleo muesli parfait
- 6 dates
- 1 1/2 cups milk of your choice (I used a mix of almond and coconut milks)
- 1/2 cup chia seeds
- 1/4 cup cacao or unsweetened cocoa powder
- 1 tsp coconut oil
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 cup Bob's Red Mill Paleo Muesli for layering / topping
- Place pitted dates in a bowl with enough warm water to cover. Let them sit 5-10 minutes while you mix the rest.
- Whisk the milk, chia seeds, cocoa powder, vanilla, and sea salt together.
- Once the dates have softened some, drain and add them to the chia seed mixture. Nestle them into the mix and keep them submerged as much as possible.
- Let the pudding mixture sit, covered, in the fridge for at 3-4 hours or overnight if possible.
- When ready to serve, pour into a blender and blend until smooth and creamy, adding any additional sweetener if you'd like (maple syrup is delicious in this, if you want a little more than just the sweetness from the dates).
- Pour into cups or bowls, top with the paleo muesli, and enjoy!