Quinoa and chia pudding with banana and chocolate is the ultimate breakfast pudding. It’s sweet, nutty and the texture is excellent. The pudding is super thick, you get a bite from both the quinoa and chia while the banana and chocolate shavings add additional decadence. Making this pudding in advance is recommended. It has to be refrigerated for at least 2 hours to achieve the right consistency but is best when left overnight since it sets up, gets really cold and the flavors are enhanced. In addition to making it ahead of time, this recipe is perfect for using leftover quinoa that has been cooked in water.
- 3/4 cup milk (whole, 2%, almond, cashew or coconut)
- 1/4 cup plain cooked quinoa
- 2 tablespoons chia seeds
- 2 tablespoons honey, agave or real maple syrup
- 1/8 teaspoon pure vanilla extract
- Pinch of ground cinnamon
- Pinch of nutmeg
- Banana slices and chocolate shavings for serving
- Almonds, optional
- Add the quinoa seeds to the bowl along with the chia seeds. If you do not have cooked seeds on hand:
- Rinse uncooked seeds under cold water to remove the bitter outer coating.
- Using a 2:1 ratio of water to quinoa, bring the water to a boil.
- Pour in the seeds and reduce to a simmer.
- Cover and cook until the liquid is absorbed.
- Remove from the heat and leave covered for a few minutes to steam.
- Fluff the quinoa and allow it to cool completely.
- Pour in the milk, honey, and vanilla extract.
- Add the cinnamon and nutmeg before stirring. Make sure the spices are evenly distributed.
- Cover tightly with plastic and refrigerate for at least 2 hours. The pudding needs time to set.
- Remove from the refrigerator, garnish with banana and chocolate shavings (feel free to use milk or dark chocolate for additional health benefits).
Learn more about nutrition value.