Chia pudding meets overnight oats. Smooth and comforting, this creamy plant-based pudding looks and tastes like cookie dough but has all the health benefits of chia and oats. Sweetened with dates it is a treat for breakfast, snack or dessert.
Prep: 20 mins | Cook: 0 mins | Total: 20 mins
¾ cup of plant-based milk of your choice
1½ tbsp of chia seeds
2 tbsp of whole oats (use gluten-free oats if needed)
6 dates pitted
1 tbsp of peanut butter
½ tsp of vanilla
⅛ tsp of ground cinnamon
2 tbsp of semi-sweet mini chocolate chips
Using a coffee grinder, grind the chia seeds until a chia flour is formed, reserve. Then grind the oats until they become a flour. Transfer the chia and oat flours to a food processor or blender, add all the ingredients except the chocolate chips. Whirl all the ingredients until well combined and smooth, scraping the sides and the bottom near the blades once. Fold the chocolate chips. Place in a glass container with a lid and refrigerate for at least 2 hours or overnight. Enjoy!