Chia pudding is a super fun and easy thing to make for kid lunches. I’m always experimenting with different flavor combinations in chia pudding, but the kiddos especially love anything with chocolate—or, what they think is chocolate. I usually use carob powder in chia pudding, because it’s naturally sweeter than cocoa powder, but still tastes chocolatey. In addition to yummy pudding, the kiddos get homemade cinnamon honey wheat crackers in their lunches today. My little chef buddy and I decided to make crackers yesterday. And because I was cooking with Lily, we couldn’t just make plain, square crackers—we had to make cute, heart-shaped crackers. Aren’t they adorable? In this delicious lunch, also included grapes and mini apple slice sandwiches with sunflower seed butter.
Sweet and Healthy Mexican Chocolate Chia Pudding
- 1 cup almond milk
- 1/3 cup plain yogurt
- 1–2 bananas
- 2 heaping tablespoons sunflower seed butter (or nut butter of your choice)
- 1 heaping tablespoon carob powder
- 1 tablespoon maple syrup
- a generous shake of cinnamon (1/2–1 teaspoon)
- 2 tablespoons chia seeds
Combine all ingredients—except chia seeds—in a blender. Stir in the chia seeds and let the pudding rest in the fridge overnight. It tastes surprisingly like Mexican chocolate. For a more grown-up version, you could add a nice pinch of cayenne pepper. Recipe makes enough for two kid portions with some leftover for Mom’s mid-morning snack.