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Ever find yourself craving something chocolatey and comforting, but you want it to feel a little bit virtuous? Maybe it’s a chilly morning, or perhaps you need a sweet afternoon pick-me-up that won’t leave you in a slump. I get it. That’s exactly why I started playing around with this Hot Cocoa Chia Seed Pudding. It honestly feels like a hug in a bowl—warm, chocolatey, and deeply satisfying, but with the magic of chia seeds creating this incredible, creamy texture overnight. It’s the kind of recipe that feels like a treat, but you can have it for breakfast without a second thought. The best part? It’s incredibly simple. You just mix everything together, let time do its work, and wake up to a ready-made delight. It’s my go-to for meal prep, and it’s so versatile—you can top it with anything from fresh berries to a dollop of peanut butter. Honestly, it’s the cozy, no-fuss dessert-for-breakfast we all deserve.

Recipe Overview

Why You’ll Love This Hot Cocoa Chia Seed Pudding

It’s like dessert for breakfast. Seriously, the rich, chocolatey flavor makes you feel like you’re indulging, but it’s packed with wholesome ingredients that keep you full and happy all morning.
The ultimate make-ahead magic. You do about five minutes of work the night before, and your future self gets to enjoy a ready-to-eat, delicious breakfast. It’s the best kind of kitchen sorcery.
Endlessly customizable. Feel like adding a swirl of peanut butter? Some orange zest? A pinch of cinnamon? Go for it. This pudding is a fantastic base for all your favorite flavor adventures.
Incredibly creamy without any dairy. The chia seeds work their thickening magic with your milk of choice, creating a luscious, pudding-like texture that’s naturally vegan-friendly if you want it to be.

Ingredients & Tools

1/4 cup chia seeds
1 cup milk of choice (almond, oat, and cashew work beautifully)
1 1/2 tbsp unsweetened cocoa powder
1–2 tbsp maple syrup or honey (adjust to your sweetness preference)
1/4 tsp vanilla extract
A tiny pinch of sea salt

Tools: A jar or bowl with a lid, a whisk or fork for mixing.

The quality of your cocoa powder really makes a difference here—it’s the star of the show, so using a good one you love the taste of is key. And don’t skip the salt! It might seem insignificant, but it honestly makes the chocolate flavor pop in the most wonderful way.

Nutrition (per serving)

Calories: 220 kcal
Protein: 7 g
Fat: 11 g
Carbohydrates: 25 g
Fiber: 10 g

Serves: 1 | Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 4+ hours (or overnight)

Before You Start: Tips & Ingredient Notes

Your cocoa powder matters. Since this is a no-cook recipe, the flavor of your cocoa powder is front and center. A natural, unsweetened cocoa powder gives a classic chocolate taste, while a Dutch-processed one will be richer and less acidic.
Get your ratios right. The standard ratio is about 1/4 cup of chia seeds to 1 cup of liquid. Straying too far from this can result in a pudding that’s either too thick and gloppy or too thin and soupy.
Sweeten to taste, but carefully. Start with the lower amount of sweetener, mix everything, and then taste. You can always add more, but you can’t take it out! Remember, you can always drizzle a little extra on top when serving.
Patience is a virtue. The chia seeds need a good 4 hours, ideally overnight, to fully absorb the liquid and achieve that perfect, creamy pudding texture. Giving it a stir after 15 minutes can help prevent clumping.

How to Make Hot Cocoa Chia Seed Pudding

Step 1: Grab your jar or bowl—something with a lid is best for easy shaking and storing. Add the milk of your choice first. This gives you a liquid base to whisk the dry ingredients into, which helps prevent those pesky lumps of cocoa powder from forming. You’ll notice it’s much easier to get a smooth start this way.

Step 2: Now, sprinkle in the cocoa powder, maple syrup (or honey), vanilla extract, and that all-important pinch of sea salt. The trick is to add the dry ingredients to the liquid now, before the chia seeds. Whisk it all together really well until you have a smooth, chocolaty liquid. You shouldn’t see any dry patches of cocoa powder; it should look like a rich, dark chocolate milk.

Step 3: Here comes the main event! Pour in the chia seeds all at once. Immediately start whisking vigorously. You want to make sure every single chia seed is submerged and coated in the liquid to prevent them from clumping together into one big gel-ball. Keep whisking for a good 30-60 seconds to ensure everything is perfectly incorporated.

Step 4: Pop the lid on your jar or cover your bowl with plastic wrap. Let it sit on the counter for about 15 minutes. This is a crucial little wait—after the time is up, give the mixture another really good stir or shake. You’ll notice it’s already starting to thicken. This second stir breaks up any initial clumps and ensures a uniformly creamy texture later.

Step 5: Now, transfer your pudding to the refrigerator. The magic happens here. Let it chill for at least 4 hours, but honestly, overnight is best. The chia seeds will slowly absorb all the liquid, swell up, and transform your thin mixture into a thick, spoonable, decadent pudding. When you take it out, it should hold its shape on a spoon.

Step 6: The final step is the most fun. Take your pudding out of the fridge and give it one last stir. Now, taste it. Does it need a touch more sweetness? A tiny bit more vanilla? Adjust to your liking. Then, load it up with your favorite toppings—sliced banana, a handful of raspberries, a sprinkle of cacao nibs for crunch… the world is your oyster!

Serving Suggestions

Complementary Dishes

A side of fresh berries — The bright, tart pop of raspberries or strawberries cuts through the rich chocolate beautifully, adding a fresh dimension to every bite.
A slice of whole-grain toast with almond butter — For a more substantial breakfast, the creamy, savory nut butter and crunchy toast provide a lovely textural and flavor contrast.
A small bowl of Greek yogurt — Swirling in some plain yogurt adds a tangy creaminess and a boost of protein, making it even more filling.

Drinks

A hot cup of black coffee — The bitterness of the coffee is a classic partner for chocolate, creating a sophisticated and energizing start to the day.
A glass of cold oat milk — Keeping the creamy, plant-based theme going, a cool glass of oat milk complements the pudding’s texture without overpowering it.
A spicy chai tea latte — The warm spices of chai—cinnamon, cardamom, cloves—weave wonderfully with the chocolate notes, feeling incredibly cozy and luxurious.

Something Sweet

A warm, gooey date square — The caramel-like sweetness and chewy oat texture of a date bar is a match made in heaven with the cool, creamy chocolate pudding.
A handful of roasted almonds with honey — For a simple yet elegant finish, the nutty crunch and floral sweetness feel indulgent but still light.
A small square of dark orange chocolate — Let a piece melt on your tongue between spoonfuls of pudding; the citrus-chocolate combo is truly divine.

Top Mistakes to Avoid

Not whisking enough right after adding the chia seeds. If you don’t stir thoroughly and immediately, the chia seeds will clump together at the bottom and form gelatinous blobs, leading to a weird, uneven texture instead of a smooth pudding.
Skipping the 15-minute stir. I know it’s tempting to just put it in the fridge and forget it, but that quick second stir is your insurance policy against clumps. It redistributes the seeds before they set, guaranteeing creaminess.
Using old chia seeds. Chia seeds can go rancid over time. If yours smell off or don’t plump up properly, they’re past their prime and will give your pudding a weird flavor. Fresh is best!
Adding the dry ingredients in the wrong order. If you dump the chia seeds and cocoa powder in together, you’re asking for a lumpy, difficult-to-mix mess. Liquid first, then flavorings, then chia seeds—it’s a foolproof sequence.

Expert Tips

Tip: Blend it for a super-smooth texture. If you or your family are wary of the tapioca-like texture of whole chia seeds, just blend the finished pudding in a high-speed blender for a minute. It becomes incredibly smooth and mousse-like, which is a game-changer for texture-sensitive folks.
Tip: Add a spoonful of nut butter to the mix. Whisk in a tablespoon of almond or peanut butter with the other ingredients. It makes the pudding even richer, creamier, and adds a lovely nutty flavor that pairs amazingly with chocolate.
Tip: Infuse with flavor overnight. Try adding a cinnamon stick, a strip of orange zest, or even a tiny pinch of instant coffee granules to the mixture before refrigerating. You’ll remove them before eating, but they’ll impart a beautiful, subtle background flavor.
Tip: Make a big batch for the week. This pudding keeps wonderfully for up to 5 days in the fridge. Just multiply the recipe and divide it into individual jars for a grab-and-go breakfast that gets better as the days go by.

FAQs

Why is my chia pudding still runny?
This usually happens for one of two reasons. First, it might not have chilled long enough. Chia seeds need a solid 4 hours, and often prefer a full night, to fully hydrate and thicken. Second, double-check your ratio—it should be 1/4 cup chia seeds to 1 cup of liquid. If you added too much milk, it will stay soupy. If it’s been overnight and it’s still thin, you can whisk in another tablespoon of chia seeds and wait another few hours.

Can I use a different sweetener?
Absolutely! Maple syrup and honey are my favorites for flavor, but you can use agave nectar, date syrup, or even a few soft, pitted dates blended right in with the milk. If you’re using a granulated sweetener like coconut sugar, I’d recommend blending the entire mixture at the start to ensure it dissolves completely, otherwise you might end up with a gritty texture.

How long does chia pudding last in the fridge?
It keeps really well! Stored in a sealed container, your chia pudding will be perfect for about 4 to 5 days. This makes it a fantastic Sunday meal prep for busy weekday mornings. You’ll notice the texture might get even thicker over time, which is completely normal. Just give it a stir before serving.

Can I make this without cocoa powder?
Of course! You’re essentially making a base vanilla chia pudding. Just leave out the cocoa powder. You might want to increase the vanilla extract slightly to compensate. From there, you can add matcha powder, blended strawberries, or just enjoy the simple, creamy vanilla version with your favorite fruit toppings.

My pudding is too thick! How can I thin it out?
No problem at all—this is an easy fix. Just stir in a little extra milk, one tablespoon at a time, until it reaches your desired consistency. It might have thickened up because your chia seeds were extra thirsty or you measured them a little generously. A splash of milk will bring it right back to a perfect, spoonable pudding.

Hot Cocoa Chia Seed Pudding

Cost Level $

Category Healthy Holiday Desserts

Difficulty Medium

Cuisine Dessert, global

Servings 1

Total Time 4 minutes

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Make this easy Hot Cocoa Chia Seed Pudding for a healthy, chocolatey breakfast or snack. It's creamy, delicious, and ready overnight. Get the simple recipe now!

Ingredients

For the pudding:

1/4 cup chia seeds
1 cup milk of choice (almond, oat, and cashew work beautifully)
1 1/2 tbsp unsweetened cocoa powder
1–2 tbsp maple syrup or honey (adjust to your sweetness preference)
1/4 tsp vanilla extract
A tiny pinch sea salt

Instructions

01
Grab your jar or bowl—something with a lid is best for easy shaking and storing. Add the milk of your choice first. This gives you a liquid base to whisk the dry ingredients into, which helps prevent those pesky lumps of cocoa powder from forming. You’ll notice it’s much easier to get a smooth start this way.
02
Now, sprinkle in the cocoa powder, maple syrup (or honey), vanilla extract, and that all-important pinch of sea salt. The trick is to add the dry ingredients to the liquid now, before the chia seeds. Whisk it all together really well until you have a smooth, chocolaty liquid. You shouldn’t see any dry patches of cocoa powder; it should look like a rich, dark chocolate milk.
03
Here comes the main event! Pour in the chia seeds all at once. Immediately start whisking vigorously. You want to make sure every single chia seed is submerged and coated in the liquid to prevent them from clumping together into one big gel-ball. Keep whisking for a good 30-60 seconds to ensure everything is perfectly incorporated.
04
Pop the lid on your jar or cover your bowl with plastic wrap. Let it sit on the counter for about 15 minutes. This is a crucial little wait—after the time is up, give the mixture another really good stir or shake. You’ll notice it’s already starting to thicken. This second stir breaks up any initial clumps and ensures a uniformly creamy texture later.
05
Now, transfer your pudding to the refrigerator. The magic happens here. Let it chill for at least 4 hours, but honestly, overnight is best. The chia seeds will slowly absorb all the liquid, swell up, and transform your thin mixture into a thick, spoonable, decadent pudding. When you take it out, it should hold its shape on a spoon.
06
The final step is the most fun. Take your pudding out of the fridge and give it one last stir. Now, taste it. Does it need a touch more sweetness? A tiny bit more vanilla? Adjust to your liking. Then, load it up with your favorite toppings—sliced banana, a handful of raspberries, a sprinkle of cacao nibs for crunch… the world is your oyster!