Overnight chocolate chia oat pudding

I feel like I have been posting a lot of breakfast recipes lately, and a lot of veggie related recipes as well. Today we’re breaking suite with the veggie theme to mix things up a little, but sticking with the breakfast option. Though to be fair, this tasty little number could easily be served as a dessert or snack any time of the day!

When I wrote down the recipe for my Overnight oat and chia seed pudding, I almost didn’t publish it – would people really care about another everyday oat dish? But it’s turned out to be one of my most popular posts to date, so I’m here to share with you another version – it sounds slightly naughty but is full of healthy fats and antioxidant-rich raw cacao. And it tastes amazing – rich, creamy and chocolatey!

Overnight chocolate chia oat pudding

I’ve made it quite similar to the original version, but feel free to experiment here. Some of my favorite ways to jazz the mixture up a little are

  • Mash a tablespoon of natural peanut butter in with the bananas
  • Stir through 1/4 cup of frozen cherries or raspberries
  • Add 1/4 teaspoon of cardamom spice
  • Add 2 Tbsp of freshly squeezed orange juice and a little orange zest

This dish can be served hot or cold, and I’ve put instructions for both ways below. The easiest way to make it is to double or triple the recipe and pour into small jars for a quick and easy portable breakfast option in the mornings, but it can also be served hot so that you can still enjoy it on those chilly winter mornings.

Overnight chocolate chia oat pudding

Overnight chocolate chia oat pudding

Notes: to make this grain/gluten free, simply replace with rolled oats with an extra 1/4 cup of chia seeds

1 small, ripe banana
2 Tbsp cacao
2 Tbsp sweetner (raw honey, coconut sugar, maple syrup), optional
2 Tbsp water
1/2 cup rolled oats
3 Tbsp chia seeds
1.5 cups full-fat coconut milk

In a bowl, mash the banana with the cacao, sweetner if using, and water until it forms a smooth paste.
Stir in the oats and chia seeds, and then the milk, stirring continuously.
Place in the fridge overnight either in the bowl or in individual jars.
To serve it warm, add to a saucepan in the morning and heat over low to medium heat around 5 minutes. You may need to add some extra liquid at this point to thin a little if the porride is to thick.

Serve topped with berries, coconut cream/yoghurt and chopped nuts.

Serves 2

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