Since getting diagnosed with LADA T1D in July of last year, chia seed pudding has become one of my go-to breakfast options. It’s one of the few sweet breakfast options I have that won’t spike my blood sugar. It’s nutrient dense and keeps me full. The flavor options for chia seed pudding are endless but recently, my chocolate peanut butter cup version is my favorite.
Ingredients (Makes 3 to 4 servings)
1 cup unsweetened vanilla almond milk
3 Tbsp. chia seeds
2 to 3 Tbsp. Creamy Peanut Butter
2 Tbsp. Hemp Hearts
1 heaping scoop of Vital Proteins Chocolate Collagen Peptide Powder
- Use a blender to combine 1 cup almond milk, 2-3 Tbsp. creamy peanut butter, and 1 heaping scoop of chocolate collagen powder.
- In an airtight container, mix 2 Tbsp. hemp hearts and 3 Tbsp. chia seeds with the liquids.
- Occasionally stir for about 10 minutes until it has mostly set in a pudding like consistency.
- Let it chill in the refrigerator for at least 10 minutes. I like to make mine the night before so it can chill overnight. Give it a stir before serving. Enjoy!
Sometimes chia seeds can have a fishy taste to them and this recipe masks that, but if you don’t typically like the taste of chia seeds I recommend getting white chia seeds. I find white chia seeds to have no flavor to them.
You can buy Vital Proteins Chocolate Collagen Powder here. It’s also sold at Target. I find the best price for it is at Costco. I have not tried it with anything else but you could probably substitute it with your chocolate protein powder of choice.