This energizing mocha breakfast jar combines creamy chia pudding, a rich mocha smoothie layer, and a crunchy granola topping. It’s wholesome, quick to prepare, and perfect for busy mornings or meal prep.
Why You’ll Love This Recipe
This recipe is ideal for anyone who wants a nutritious, energizing start to the day. The combination of chia pudding and a naturally sweet mocha smoothie provides a satisfying balance of fiber, healthy fats, and natural caffeine. It takes only minutes to put together, stores beautifully, and offers a deliciously layered texture experience with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chia Pudding
3 tbsp chia seeds (30g)
1/2 cup coconut milk (100g)
1/4 cup water (40ml)
1/4 tsp ground cardamom
Mocha Smoothie
1 medium banana
1 shot coffee espresso (45ml)
1 tbsp raw cacao powder (10g)
Toppings
A handful of vanilla almond butter grain-free granola (or any similar halal granola)
Directions
Prepare the chia pudding by whisking together the chia seeds, coconut milk, water, and ground cardamom until well combined.
Let the mixture sit for 2 minutes, then whisk again to prevent clumping. If the mixture seems too thick, add a splash of water.
Cover and refrigerate for 1 hour, or until fully set.
Prepare the mocha smoothie by blending the banana, espresso, and raw cacao powder until smooth and creamy.
Add a layer of granola to the bottom of a jar. Spoon in the chia pudding, then gently pour the mocha smoothie over it.
Finish with additional granola on top and serve immediately or store for later.
Servings and timing
This recipe yields 1 large jar or 2 medium jars.
Prep time: 5 minutes
Chill time: 1 hour
Cook time: 5 minutes
Total time: approximately 1 hour 10 minutes
Variations
Use almond milk or oat milk instead of coconut milk for a lighter chia pudding.
Add a scoop of protein powder to the mocha smoothie for extra nourishment.
Swap the banana with dates for a deeper caramel-like sweetness.
Add a swirl of nut butter between layers for extra richness.
Top with fresh berries or sliced banana for added freshness.
Storage/Reheating
Store the assembled jars in an airtight container in the refrigerator for up to 2 days. For best texture, keep the granola separate until ready to serve to maintain its crunch. No reheating is required.
FAQs
How long does the chia pudding need to set?
It needs about 1 hour in the refrigerator to fully thicken.
Can I prepare this the night before?
Yes, it stores very well overnight.
Can I use instant coffee instead of espresso?
Yes, dissolve 1–2 teaspoons of instant coffee in 45ml hot water.
Is this recipe suitable for kids?
Yes, but consider reducing or removing the espresso to avoid caffeine.
Can I make this without banana?
Yes, replace it with mango, avocado, or dates for creaminess.
Is it vegan?
Yes, as long as the granola used is vegan-friendly.
Can I use cacao nibs instead of cacao powder?
They won’t blend as smoothly, but you can add them as a crunchy topping.
Can I double the recipe?
Absolutely—this recipe scales easily.
How can I make it sweeter?
Add a teaspoon of honey, maple syrup, or date syrup to the smoothie layer.
Can I freeze the chia pudding?
Chia pudding freezes well, but the smoothie layer is best made fresh.
Conclusion
These mocha breakfast jars offer a simple yet indulgent way to start your morning with nourishing ingredients and a natural caffeine kick. Easy to prepare, customizable, and perfect for meal prep, they’re a wholesome breakfast you’ll look forward to again and again.
Wholesome and energizing breakfast jars layered with creamy chia pudding, a rich mocha smoothie, and crunchy granola—perfect for busy mornings or meal prep.
Ingredients
3 tbsp chia seeds (30g)
1/2 cup coconut milk (100g)
1/4 cup water (40ml)
1/4 tsp ground cardamom
1 medium banana
1 shot coffee espresso (45ml)
1 tbsp raw cacao powder (10g)
A handful of vanilla almond butter grain-free granola (or any similar halal granola)
Instructions
In a bowl, whisk together the chia seeds, coconut milk, water, and ground cardamom until fully combined.
Let sit for 2 minutes, then whisk again to prevent clumping. Add a splash of water if too thick.
Cover and refrigerate for 1 hour, or until the mixture thickens into a pudding consistency.
While the chia pudding sets, blend the banana, espresso, and raw cacao powder until smooth and creamy.
Add a small layer of granola to the bottom of a jar or glass.
Spoon the set chia pudding over the granola layer.
Gently pour the mocha smoothie over the chia pudding layer.
Top with additional granola and serve immediately or refrigerate until ready to enjoy.
Notes
Use almond or oat milk instead of coconut milk for a lighter version.
To keep granola crunchy, store separately and add just before serving.
For a caffeine-free version, omit espresso or use decaf.
Add sweetener like honey or maple syrup if you prefer a sweeter taste.
Great for overnight prep—just assemble before bed and enjoy in the morning.
