Description
This Vanilla Chia Pudding with Cinnamon is a simple, nutritious, and delicious breakfast or snack option. Combining creamy milk, chia seeds, fragrant vanilla, warming cinnamon, and a touch of natural sweetener, it creates a satisfyingly creamy pudding packed with fiber and omega-3 fats. Ready in just a few minutes with an overnight chill, this no-cook pudding is perfect for meal prep and customizable with your favorite toppings.
Ingredients
Scale
Base Ingredients
- 1 1/2 cups milk of choice (almond, coconut, dairy, etc.)
- 1/2 cup chia seeds
Flavorings
- 1 1/2 tsp pure vanilla extract
- 1–2 tbsp maple syrup or honey (adjust to taste)
- 1/2 tsp ground cinnamon
- A pinch of salt (optional)
Instructions
- Mix liquids and flavorings: In a bowl or jar, whisk together the milk of choice, pure vanilla extract, maple syrup or honey, ground cinnamon, and a pinch of salt if using. This ensures the flavors blend well before adding the chia seeds.
- Add chia seeds: Stir in the chia seeds thoroughly to evenly distribute and prevent clumping, which is critical for a smooth pudding texture.
- Initial rest and stir: Let the mixture sit for 5 minutes, then stir again to break up any chia seed clumps that may have formed, promoting an even gel-like consistency.
- Chill to thicken: Cover the bowl or jar and refrigerate for at least 4 hours or overnight. This chilling step allows the chia seeds to absorb the liquid and thicken into a creamy pudding.
- Serve: Serve the pudding cold, optionally topping with fresh fruit, extra cinnamon, or yogurt to enhance taste and presentation.
Notes
- Use any milk type you prefer, such as almond, coconut, soy, or dairy milk, to accommodate dietary preferences.
- Adjust sweetness level with maple syrup or honey to suit your taste.
- For vegan options, use plant-based milks and pure maple syrup instead of honey.
- To avoid clumps, stir the chia pudding once or twice during the first 10 minutes before refrigeration.
- Store leftover pudding covered in the refrigerator for up to 5 days.
