If it tastes like a dessert, but I can eat it for breakfast, I am all in. Once in a while, I like a savory breakfast, but for the most part, I like to get my day started with something sweet. If there's chocolate involved, that's even better. Chia pudding appears frequently in my breakfast rotation because it's easy to whip up a batch before I go to bed and it's a good way to work protein, fiber, and fresh fruit into my morning.
This particular chia breakfast parfait recipe is kind of like eating a peanut butter cup for breakfast. A peanut butter cup made with chia seeds! Chocolate chia pudding is layered with a creamy peanut butter sauce and topped with banana slices. Some chia parfait recipes are pretty intense and require a lot of prep work, but this one is fuss-free in order to accommodate my morning grogginess.
If you haven't had chia pudding before, they're all built upon the same idea: chia seeds soak up liquid and become gelatinous. (Gelatinous! That's a fun word!) By adding just enough liquid for them to absorb, you end up with something similar to a rice or tapioca pudding. You can add other ingredients and sweeteners to achieve just about any flavor you can imagine.
Because I've found that I feel better when I start my day with protein, I used Silk Soymilk to make this recipe--a cup of Silk has 7 grams of protein! Chia seeds and a heaping tablespoon of peanut butter up the protein in this parfait even more, for a total of 12 grams. And I mentioned it tastes like a peanut butter cup too, right? Because yeah, that.
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Ingredients
- 2 tablespoons chia seeds
- 1 tablespoon raw cacao powder
- ½ cup + 2-3 tablespoons Silk Soymilk
- Sweetener to taste optional
- 1 tablespoon peanut butter
- 1 small banana sliced
- Cacao nibs for garnish optional
Instructions
- Combine the chia seeds and cacao powder in a small resealable container. Pour in ½ cup of soymilk and stir to incorporate. If you're using unsweetened soymilk, stir in sweetener of choice, to taste.
- Let the mixture sit at room temperature for about 10 minutes, then give it another good stir, put on the lid, and refrigerate for at least 2 hours. The longer you refrigerate the pudding, the thicker it will be.
- When you're ready to assemble your parfait, whisk together the peanut butter with 2 tablespoons of soymilk in a small bowl. If the mixture is too thick, whisk in an additional tablespoon of soymilk.
- Layer the chia pudding with the peanut butter sauce and banana slices in a serving dish or jar. Top with cacao nibs, if using, and serve immediately.
This conversation is sponsored by Silk. The opinions and text are all mine.
I love making chia puddings for breakfast.. I have never made a chocolate/peanut butter version before! Looks and sounds delicious, definitely need to recreate this recipe before tomorrow mornings breakfast as I am craving some now!
I was on a vanilla chia pudding kick for a while, but now I'm back on the chocolate train. 🙂 And peanut butter makes it even better!
Yummy! I 100% agree that I am all for breakfasts that taste like dessert. 😉 I rarely crave savory for breakfast, but that is just how I roll. Spoonful of PB always needs to happen once or even twice daily!
Yeah, I just need something sweet to wake me up in the morning I think. 🙂
Looks great! How much sweetner would you recommend using if I use maple syrup or agave?
I usually add sweetener to taste.
I made this the other day for breakfast and decided that THIS is my new favorite breakfast! I used liquid chocolate stevia to sweeten this up and diced up some super ripe, frozen bananas in the morning. By the time I got to work, they were super gooey and practically melted into the pudding. Since I used crunchy peanut butter, it was a chunky monkey breakfast parfait 🙂 Delicious!
I'm glad you enjoyed the recipe! 🙂
Do you have calorie content?