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Home » Breakfast » Triple Layer Chia Pudding Cups

Triple Layer Chia Pudding Cups

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
July 24, 2017
5 from 4 votes


Last Updated June 12, 2020 | 0 Comments

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Triple Layer Chia Pudding Cups. Why pick one flavor when you could have three?

A chia pudding in a glass with pink flower

Oh my, you guys. If any Monday felt like Monday, it would be this Monday.

There is no amount of coffee that can help what I’ve got going on. So, let’s keep things short and sweet, shall we?

Being Monday and all, I thought I would start the week off right. After all, last weekend was my birthday and last night I most definitely ate a quarter of my birthday cake.

No wonder I’m feeling so sluggish.

Time to reset.

Since I don’t do cold turkey and I most definitely refuse to give up sweet indulgences, I decided to make a healthy indulgence. In fact, these sweet cups are so super healthy, you could eat them for breakfast, lunch, dinner, or as a midnight snack (which for me is 8pm since we eat dinner by 5pm at my house).

I couldn’t decide which flavor I wanted, so I made all three; however, if you’re like I don’t need all that, just give me one, then I will tell you- the raspberry layer was a unanimous favorite.

You can easily make these vegan by using coconut milk and agave syrup in place of dairy milk and honey.

Have you made chia pudding cups before? What’s your favorite flavor?

overhead photo of Triple Layer Chia Pudding Cup with flower on top

diagonal image of Triple Layer Chia Pudding Cup with flower on top

 

Triple Layer Chia Pudding Cups

Triple Layer Chia Pudding Cups

5 from 4 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Triple Layer Chia Pudding Cups. Why pick one flavor when you could have three?
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Breakfast
Cuisine American
Servings 4 servings
Calories 293 kcal

Ingredients
 
 

For the raspberry layer:

  • 1.5 cups raspberries - fresh or frozen
  • ¾ cup milk - coconut, almond, cow, etc
  • 1 tablespoon honey - or agave for vegan
  • ½ teaspoon vanilla extract
  • ¼ cup chia seeds

For the strawberry layer:

  • 1.5 cups strawberries - fresh or frozen
  • ¾ cup milk - coconut, almond, cow, etc
  • 1 tablespoon honey or agave - for vegan
  • ½ teaspoon vanilla extract
  • ¼ cup chia seeds

For the plain layer:

  • ¾ cup milk - coconut, almond, cow, etc
  • 3 pitted dates
  • ½ teaspoon vanilla extract
  • ¼ cup chia seeds

Toppings: fresh fruit, shredded coconut, nuts or seeds, etc.

    Prevent your screen from going dark

    Instructions
     

    • Prepare each chia pudding layer in a separate jar or container fitted with an air-tight lid.
    • Add the ingredients for each layer into a separate jar and mix well to combine. Cover and refrigerate for at least 2 hours to overnight.
    • When ready to serve, remove chia pudding jars from the refrigerator and begin making layers in desired clear glasses. I started with the plain layer on the bottom, strawberry in the middle and raspberry on top.
    • Top each cup with fresh fruit, shredded coconut, nuts, seeds, or any other topping you may have.

    Jessica's Notes

    *Using non-dairy milk and agave syrup in place of honey will make this completely vegan.

    Nutritional Information

    Calories: 293kcal | Carbohydrates: 42g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 64mg | Potassium: 529mg | Fiber: 15g | Sugar: 23g | Vitamin A: 295IU | Vitamin C: 43.6mg | Calcium: 389mg | Iron: 3mg

    (Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

    Keyword chia pudding cups
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    About Jessica

    Profile photo of chef Jessica Randhawa of The Forked Spoon

    Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

    106 shares
    Profile photo of chef Jessica Randhawa of The Forked Spoon

    About Jessica Randhawa

    Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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    Chef Jessica Randhawa of The Forked Spoon

    I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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