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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📖 Recipe
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.
Nutrition (estimated per serving)
This conversation is sponsored by Silk. The opinions and text are all mine.
Thalia @ butter and brioche says
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!
Kiersten Frase says
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!
She Rocks Fitness says
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!
Kiersten Frase says
Yeah, I just need something sweet to wake me up in the morning I think. 🙂
Sasha says
Looks great! How much sweetner would you recommend using if I use maple syrup or agave?
Kiersten says
I usually add sweetener to taste.
Natalie R says
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!
Kiersten says
I'm glad you enjoyed the recipe! 🙂
Jenni says
Do you have calorie content?