Until a few months ago, I was very happy munching away on my overnight oats (as you all know). But when I started experiencing a few digestive issues, a friend explained that it may be down to the oats as she had experienced the same thing (and is also unable to digest gluten as she’s got coeliac disease).

So I cut oats from my diet and (as much as it hurts to say this because I love oats) my digestive issues went away.

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I am curious as to whether the issues may have been a result of overdoing it with the oats as I had them pretty much all the time because they were my go-to snack as well as breakfast. Yep, I really loved oats. Anyway, I’ll be trying to reintroduce them again in a few months to see how it goes.

Over the past few months I’ve been trying to figure out another kind of breakfast that would fit perfectly in my routine of having super busy mornings (like most people) and I realised that chia pudding could totally replace my overnight oats.

So I started trying out a few different ideas and I’m really pleased with this one because it’s basically like having chocolate mousse for breakfast!

Overnight-chia-pudding-choco-pb

Now, I am fully aware that chia seeds aren’t cheap. I definitely don’t have loads of money to go splashing out on all the superfoods and I’ve made my opinion on the desperation to fill your kitchen cupboards with superfoods very clear before. But I do love the versatility of chia seeds as you can use them in puddings, smoothies and you can even sprinkle them on top of salads.

I tend to prioritise certain foods that I am willing to pay a little more for, and for me, chia seeds are worth it.

They’re packed full of Omega-3, fibre and protein! They’re also a great antioxidant, so protect your body from those harmful free radicals.

A tub of chia seeds in Tesco costs £9.99 for 453g. I realise other shops exist and this isn’t a Tesco advert, but that’s where I buy mine so I know how much they cost there. Anyway, this recipe uses 15g of chia seeds, so (for example) if you were to only use them to repeatedly make this recipe, then one tub would make you *goes to get calculator* 30 of these breakfasts. So basically a month’s worth of breakfasts. Which I think makes the initial cost of £9.99 totally worth it!

That kind of calculation is one of the ways I tend to figure out whether I can justify paying a little more for certain foods. 

Anyway, here’s the recipe for this super easy chia pudding breakfast which is deliciously creamy and very moreish:

Choco pb overnight chia pudding 

Choco-pb-overnight-chia-pudding-gluten-free

Serves 1 

Ingredients:

15g chia seeds – either black or white (I use The Chia Co)

90ml cashew milk (or whatever milk you fancy – coconut milk works really well too)

15g Greek yoghurt – I use Fage (full fat)

10g Nutristrength cocoa flavour protein powder – I used to have the whey protein isolate but now use their pea protein 

10g peanut butter – I use Pip n Nut 

Method:

Using the milling blade on a Nutribullet, mill the chia seeds. If you don’t have this then they don’t have to be milled, I just prefer it because it breaks them up and makes the chia pudding softer and more mousse-like.

Put all of the ingredients into a Nutribullet (or any other food processor/smoothie maker) and whizz them all together.

Pour the mixture into a sealable jar and place in the fridge.

In the morning, all you need to do is take the pudding out of the fridge and add whatever toppings you fancy. Or you can eat it plain. Simple!

I tend to make three day’s worth at a time so I don’t have to make it each night. Although it only takes a few minutes I’m a big fan of making things as simple as possible, so prefer to make in bulk. The puddings keep perfectly in air tight jars in the fridge for each morning right up to the third day so preparing a few at a time makes sense.

Oh, and mine don’t all look as good as the first two photos on this post. Most of the time I throw some chopped banana on top with a few berries and scoff it down. I’m lucky if it even looks anywhere near as good as the picture below. But let’s be honest – the taste and nutritional value is what really matters.

Chia-pudding-chocolate-peanut-butter

Macros per serving:

Kcals: 196

Carbs: 6g

Fat: 12g

Protein: 14g

Fibre: 6g

Check out my other recipes:

Gluten-free healthy cheesecake: Coconut, raspberry & lemon

The Cutie Pie: Sweet crumpet recipe for Newburn Bakehouse

Gluten-free, indulgent but healthy “Ferrero Rocher” 

Gluten-free, sugar-free chocolate orange sharing pot

Raw chocolate fudge energy balls – gluten-free and sugar-free

Gluten-free, sugar-free ‘Natella’ chocolate truffles

Chocolate orange avocado mousse (gluten-free)

High-protein, sugar-free banoffee pie

Choc orange cheesecake (gluten-free)

Choco pb overnight chia pudding

Yield: 1

Calories per serving: 196

Choco pb overnight chia pudding

Ingredients

  • 15g chia seeds - either black or white (I use The Chia Co)
  • 90ml cashew milk (or whatever milk you fancy - coconut milk works really well too)
  • 15g Greek yoghurt - I use Fage (full fat)
  • 10g Nutristrength cocoa flavour protein powder - I used to have the whey protein isolate but now use their pea protein
  • 10g peanut butter - I use Pip n Nut

Instructions

  1. Using the milling blade on a Nutribullet, mill the chia seeds. If you don’t have this then they don’t have to be milled, I just prefer it because it breaks them up and makes the chia pudding softer and more mousse-like.
  2. Put all of the ingredients into a Nutribullet (or any other food processor/smoothie maker) and whizz them all together.
  3. Pour the mixture into a sealable jar and place in the fridge.
  4. In the morning, all you need to do is take the pudding out of the fridge and add whatever toppings you fancy. Or you can eat it plain. Simple!
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