Description
This Vanilla Chia Pudding with Cinnamon is a delicious and nutritious no-cook dessert or breakfast option that combines creamy almond milk with the natural thickening power of chia seeds. Naturally sweetened with maple syrup and enhanced by the warm aroma of cinnamon and vanilla extract, it’s a cozy and healthy treat perfect for any time of day. Quick to prepare and easy to customize with your favorite toppings, this pudding is both satisfying and wholesome.
Ingredients
Scale
Liquid Base
- 2 cups Almond Milk (Can substitute with soy or oat milk)
Sweeteners and Flavors
- 2 tablespoons Maple Syrup (Agave syrup or honey can be used)
- 1 teaspoon Vanilla Extract (Use pure vanilla for best flavor)
- 1/2 teaspoon Cinnamon (Can substitute with nutmeg)
Thickening Agent
- 1/2 cup Chia Seeds (Ensure freshness for the best results)
Instructions
- Whisk the Base Ingredients: In a mixing bowl, whisk together 2 cups of almond milk, 2 tablespoons of maple syrup, 1 teaspoon of pure vanilla extract, and 1/2 teaspoon of ground cinnamon until well combined.
- Add Chia Seeds Gradually: Gradually sprinkle in 1/2 cup of chia seeds while continuously whisking to prevent the seeds from clumping, ensuring an even distribution throughout the mixture.
- Initial Rest and Stir: Allow the mixture to sit for about 5 minutes so the chia seeds can begin absorbing liquid, then stir again to break up any clumps and distribute seeds evenly.
- Refrigerate to Set: Cover the bowl and refrigerate the mixture for at least 2 hours or preferably overnight, allowing the pudding to thicken and develop its creamy texture.
- Final Stir and Serve: Once set, stir the pudding again to combine before serving. Optionally, top with fresh fruits, nuts, or any preferred toppings to add texture and flavor.
Notes
- For a vegan option, use maple syrup or agave syrup as the sweetener; honey is suitable for non-vegans.
- You can substitute almond milk with soy milk, oat milk, or any other plant-based milk according to preference or dietary needs.
- To enhance the flavor further, consider grating fresh nutmeg instead of cinnamon, or adding a pinch of sea salt to balance sweetness.
- Store leftovers covered in the refrigerator for up to 3 days for freshness.
- This chia pudding can be a versatile base; try stirring in cocoa powder for a chocolate version or topping with nuts for extra protein and crunch.
