Easy 1-Bowl Vegan Coffee and Peanut Butter Chia Seed Breakfast Pudding


Mood: I’ve just gotten back to L.A. after a brief (really, way too short) vacation in my wonderful hometown, Mumbai. I’ve been suffering from quite a holiday hangover & to make matters worse, the jet lag monster has been haunting me every day. I’ve been sleeping while the sun shines & I’m up through the night, till dawn breaks & the first bird sings. And so, here I am, today. It’s 3:00 AM, & I’m wide awake, & I’ve just realized that I haven’t prepared anything for breakfast in the morning! I want something that is easy & hassle free, because I can’t be making clanking kitchen noises in the middle of the night;) What’s easy, healthy, delicious & magically cooks itself overnight? A Chia Seed Pudding, of course:) The best part? All I need is 1 bowl & 10 (or less) ingredients, most of which I always have in my pantry, at any given time. Yayaya! Off to the kitchen:)

PS: My husband loved the Pudding so much that he ate ALL of it; even the bowl I was keeping aside for the blog photoshoot;) So I actually had to remake the whole pudding the next day, just so I could take a photo for the blog post. I didn’t mind though:) I mean, more pudding is always a win. Plus, his priceless feedback made the extra effort completely worth it:)


Time: 5 minutes (+ 8-10 hours Chilling Time)
Serving Size: 2 servings
Category: Breakfast
Author: Animagus Eats

• 1/4 cup Chia Seeds
• 1 cup Plant Based Milk*
• 1-2 tsp Instant Coffee Powder (to taste)
• 3 tbsp Peanut Butter (smooth)
• 1-3 tbsp Maple/Agave Syrup (to taste)
• 1/2 tsp Vanilla Essence
• Garnish: Fresh Raspberries, Cocoa Nibs, Hazelnuts & Hershey’s Chocolate Sauce (optional)*

1. Mix the chia seeds & the non dairy milk in a heavy bottomed bowl. Add all the other ingredients to the bowl & combine well using a spoon or a whisk. Make sure the peanut butter is well combined & there are no lumps. Next, Taste. Tweak. Repeat🙂 Do a taste check & adjust the flavours to suit your tastebuds. The quantity of Maple/Agave Syrup will depend on how sweet you want your Chia Seed Pudding to be:)

2. Once the mixture is well combined, pour it into a medium sized bowl/2 individual bowls. Place the bowls in the refrigerator, let them chill overnight & watch the magic unfold:)

3. Fast forward to the morning; it’s breakfast time! The pudding will have set beautifully overnight & is now ready to be eaten:) If you haven’t had a Chia Seed Pudding before, you will love the fun mini Boba like texture:) The pudding is best enjoyed chilled & can be eaten as it is:) You can also garnish it with fresh raspberries, cocoa nibs, hazelnuts & if you love Chocolate like me (who doesn’t?!), top it off with a drizzle of Hershey’s Chocolate Sauce (yes, it’s accidentally vegan!). Voila! A healthy & decadent breakfast that magically cooks itself overnight:) Rich. Creamy. Healthy. Silky. Delicious. Enjoy:)


* I used Pea Milk for the first time in this recipe & I was thrilled with the results! The texture of the Pea Milk made the Pudding rich, silky & creamy:) I’ve also used Almond Milk to make Chia Seed Puddings & it works well too. Feel free to use other plant based milks as well:)
* Feel free to use other types of berries and/or nuts & add other garnish toppings that you like:) But you should know, Chocolate pairs best with this PB Pudding;)

Nutrition Information:
270-330 calories per serving (depends on the quantity of Maple/Agave Syrup added)
*This information is just for the Chia Seed Pudding (it doesn’t include the toppings).



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