Triple Layer Chia Pudding Cups. Why pick one flavor when you could have three?Jump to Recipe
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?
- 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.
*Using non-dairy milk and agave syrup in place of honey will make this completely vegan.