Cinnamon Chocolate Chia Pudding

So I have these chia seeds that I won from Lauren at Nutri-Savvy and Ruth’s Foods and I’ve heard they make a nice pudding … tapioca-like. Well, of course I had to try a chocolate version. I added a little cinnamon because I love the taste of cinnamon and chocolate together: the taste combination reminds me of Mexican hot chocolate.

The chia pudding does have a tapioca-like texture, except there is a slight crunch from the seeds. And it’s much easier to make than tapioca. I think I still prefer the texture of tapioca, but this is a nice, simple, and very healthy pudding. I thought it was really interesting how the little chia seeds seemed to absorb most of the chocolate. It’s so healthy you could eat it for breakfast and even pat yourself on the back for taking good care of your health. The chia seeds give it fiber, protein, and healthy omega-3 fatty acids (which are very good for your heart).

Cinnamon Chocolate Chia Pudding

Adapted from Oh She Glows

• 1/4 cup + 2 Tablespoons chia seeds
• 1/2 cup fat free half & half + 3/4 cup milk (or use 1 1/4 cups milk of your choice)
• 1 Tablespoon honey (or more to taste)
• 2 Tablespoons dark cocoa powder
• 1 teaspoon real vanilla extract
• 1/4 teaspoon cinnamon
• 1 very ripe banana, mashed (optional, but hey if you have a ripe banana sitting there that needs to be used, toss it in. I always seem to have some over-ripe bananas about that need to be used up)

In a bowl, whisk together all of the ingredients until the clumps are gone. Place in fridge for 1-2 hours (or overnight), until it’s thick. Add milk if you want the pudding a little thinner, or more chia seeds if you want it thicker (then chill again for a while …).

Serve it cold or heat it up in the microwave for a warm pudding.

This recipe was shared at Scrumptious Sundays and Fit & Fabulous Fridays.