Dark Chocolate Raspberry Chia Smoothie Jars
Make-ahead layered chilled breakfast jars combining a rich cocoa-raspberry blend with creamy chia pudding for effortless mornings.
- Prep: 20 min
- Total: 20 min
- Servings: 6
- Cuisine: American
- Difficulty: Easy
- Cost: $2.68/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Fiber
- Low-Sodium
- Kosher
- Pescatarian
- Low-Cholesterol
- Low-Calorie
Tags
- no-cook
- healthy
- sweet
- rich
- crowd-pleaser
- quick
Ingredients
- 0.5 cup chia seeds
- 3 cup oat milk (unsweetened)
- 0.33 cup maple syrup (pure)
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened cocoa powder
- 3 cup frozen raspberries
- 2 bananas (peeled)
- 3 tablespoon dark chocolate chips (mini, for garnish)
Instructions
- In a medium mixing bowl, whisk together chia seeds, 1 1/2 cups oat milk, 2 tablespoons maple syrup, and vanilla extract; let rest for 10 minutes, whisking once more until gelled.
- Divide the chia pudding evenly into the bottom of 6 clean 12-ounce glass jars.
- In a blender, combine the remaining 1 1/2 cups oat milk, the remaining maple syrup, unsweetened cocoa powder, frozen raspberries, and bananas.
- Blend on high speed for 1 minute until silky smooth and deep chocolate-berry colored.
- Pour the chocolate raspberry smoothie over the chia pudding layer in each jar, sprinkle with dark chocolate chips, seal with lids, and refrigerate for up to 4 days.
Notes
Keep tightly lidded in the refrigerator for up to 4 days for an instant grab-and-go weekday breakfast.
Nutrition (per serving)
- Calories: 344
- Protein: 20.6 g
- Carbohydrates: 52.4 g
- Fat: 13.6 g
- Fiber: 31.1 g
- Sodium: 73 mg
- Saturated Fat: 3.1 g
- Sugar: 26.1 g