When I was younger, I always skipped breakfast. I either had no time, or I figured I’d save myself the calories. But as I got older, I started to realize how incredibly important breakfast is. It basically sets you up to eat well the entire day – if you choose the right foods, at least.
I find myself gravitating toward savory breakfasts – think scrambles, omelets, breakfast tacos and the like. In fact, when the husband and I go to brunch, nine times out of 10 I’ll pass up the insanely delicious-sounding French toast or pancakes in favor of something egg-based. For me, that solid base of protein is so much more satisfying than carbs and sugar.
But, when I came across a recipe for a chocolate-ginger chia seed pudding in my March issue of SELF magazine, it sounded so good, I absolutely had to try it. Sometimes the sweet tooth just wins out.
I’ve talked about chia seeds before, and what magical little things they are. But the great thing about eating them for breakfast is that they actually have a lot of protein. Two tablespoons of chia seeds have the same amount of protein as one egg. So this recipe gives me the same protein base as my typical egg breakfast – it’s just chocolately and rich instead! And, it also has tons of fiber!
Here’s what you’ll need to make one serving:
¾ cup milk (the recipe called for non-fat milk, but I used almond milk … you can use whatever you like!)
1 ripe banana
1 tbsp cocoa powder
¼ tsp freshly grated ginger
2 tbsp plus 1 tsp chia seeds
Blend the milk, banana, cocoa powder and ginger together until smooth. I used my handy Magic Bullet smoothie blender (affiliate link). As an aside, I actually thought it was interesting they added the banana to the recipe, as chia seeds will get plenty thick if you just let them soak in milk. But the banana makes the consistency even thicker and substantial.
Transfer the mixture into a container (Tupperware, bowl, etc.), then stir in the chia seeds. Make sure you stir these in well so they’re mixed throughout. If you don’t, you’ll end up with big globs of chia seeds stuck together. Trust me on that. Refrigerate for at least 4 hours, or overnight.
The SELF recipe said to add a teaspoon of cacao nibs to the top before serving, which you totally could if you’re a serious chocolate addict. I didn’t think it was necessary, so I opted to top mine with strawberries. Then dig in and enjoy!
I had hoped for a little more pronounced ginger flavor, as I thought the spiciness of the ginger would complement the cocoa well. Next time I may add a tiny bit more. But beyond that, it was a super satisfying breakfast that kept me as full as my usual meal of egg on avocado toast.
If you try it out, let me know in the comments below how you like it! And if you have other chia pudding recipes you swear by, let me know that as well!
Nutritional Info (estimates):
280 calories, 44 grams carbs, 13 grams fat, 10 grams protein, 18 grams fiber