These beautiful snickers chia puddings don’t take very long to prep at all. Simply add to a bowl with the milk and you can just sit back and let the chia seeds and the oats do all the work.
They have a thick chocolate layer and a gorgeous peanut butter flavoured layer. They are topped with a cacao yoghurt topping and some chopped nuts.
What if I don’t like the texture of chia seeds?
If you aren’t a fan of chia just use more oats in these puddings and vice versa. They work well with either.
Also, if you have time you can put the ingredients in blender before you set them. That way the texture is smoother but you still get all the goodness from the chia seeds.
Why should you eat chia seeds?
Incorporating chia seeds into your breakfasts is a simple but powerful way to boost your daily nutrition. These tiny seeds are packed with omega-3 fatty acids and fibre, and have a good amount of protein too. This makes them a great choice for keeping your energy going throughout the morning.
They absorb the milk to form a gel-like texture, which can also help your digestion too.
Recipe tips:
- If you don’t have time for layers, they are also good all mixed together. Just add everything to one bowl and mix well.
- If you don’t want to add chocolate to the topping, just mix yoghurt with peanut butter for the top layer (it’s equally good!).
- If you want good layers it’s better to refrigerate the separate mixtures first. Once they thicken up a bit you can put them into the serving jars.
- They will last for 3-4 days in the fridge once jarred up with the toppings.
If you liked this, why not try:
Snickers Chia Puddings
Ingredients
Pudding ingredients:
- ½ cup chia seeds (80g)
- ½ cup porridge oats (50g)
- 2 tbsp ground flax
- 3½ cups unsweetened organic soy milk (875ml)
- 3 tbsp maple syrup
- 3 tbsp natural peanut butter
- 1½ tbsp cacao powder
Toppings
- ½ cup organic soya yoghurt (125g)
- 1 tbsp cacao powder
- 1-2 tbsp maple syrup
- Sprinkle of nuts or chocolate (if having for dessert)
Instructions
- Add half the chia seeds, oats, maple syrup, flax and milk to a bowl and mix well. Add the peanut butter to this bowl and stir through.
- Add the other half of the chia, oats, maple, flax and milk to another bowl. Stir through the cacao powder to this one. Leave both bowls for at least an hour in the fridge to firm up.
- Divide into 4 serving dishes or jars, putting the chocolate layer at the bottom and the peanut layer on top.
- Mix the yoghurt with the cacao and 1-2 tbsp maple syrup. Top each jar with the chocolate mixture and then sprinkle on some nuts. Put in the fridge to set.
Notes
- If you don’t have time for layers, they are also good all mixed together. Just add everything to the bowl at once.
- If you want good layers it’s good to refrigerate the separate puddings first, until they harden up, and then put into the serving jars.
- They will last for 3-4 days in the fridge once jarred up.
- If you are making for dessert rather than breakfast. topping with melted dark chocolate rather than the yoghurt mixture is a great option.
I love these ideas for breakfast , they are full of nutrients delicious , quick to prepare and I feel light and full up at the end . Great also for sportive people . Thanks
Thanks! Glad you like them. They’re so easy to make the night before too so it’s easy in the morning xx