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Mexican Chocolate Chia Seed Pudding

This Mexican Chocolate Chia Seed Pudding is the perfect breakfast or dessert.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Servings 4

Ingredients
  

  • Cinnamon Spice Granola
  • 1 cup rolled oats
  • 1 cup rough chopped walnuts
  • 1/2 cup rough chopped pecans
  • 1/2 cup pumpkin seeds
  • 1/4 cup chia seeds
  • 1/4 cup cacao nibs
  • 1/4 cup coconut oil
  • 1 tbsp ground cinnamon
  • 1/4 tsp salt
  • Chia Seed Pudding
  • 2 1/4 cup of nut milk
  • 1/3 cup plus 3 tbsp of chia seeds
  • 1/2 tsp ground cinnamon
  • 1/4 cup cacao powder
  • 1/2 tsp vanilla extract or vanilla bean paste
  • 2 tbsp maple syrup
  • Tiny pinch of salt

Instructions
 

  • Granola-preheat oven to 325
  • In a large bowl, add all the granola ingredients and mix well. Spread evenly onto a baking sheet lined with parchment paper. Bake for about 20-25 minutes. You can prep this ahead of time and store it in an airtight container.
  • Meanwhile, in a blender, add all the chia seed pudding ingredients and blend well for about 30 seconds. Pour them into cups, or bowls, and place them into the fridge for about 10-15 minutes just to get it cold or while the granola is baking.
  • Remove the granola from the oven and allow to cool for a few minutes. Top them on the Mexican Chocolate Chia Seed Pudding and enjoy!