Now that it's warmer, this chia seed pudding is my go-to breakfast/afternoon snack. The cinnamon adds warmth to this chilly, creamy, and pleasantly sweet treat.
It tastes like dessert but is full of fiber, protein, and healthy fats thanks to fresh fruit, handmade granola, and maple syrup.
Why else do I love this chia pudding? It's simple to make and lasts 5 days in the fridge. If you like meal prep, try this dish. Over the weekend, make chia seed pudding and portion it into jars. You'll always have a quick, healthy breakfast!
Chia seeds, of course! I used white chia seeds on the day I took these photos, but black chia seeds will work here too.
Coconut milk or almond milk – I like to use light coconut milk in this recipe because it makes the pudding extra-rich and creamy, but if you don’t have any on hand, don’t worry! Almond milk is also a great choice.
Maple syrup – I mix some into the chia seed pudding to sweeten it naturally. When I eat, I drizzle more maple syrup on top!
Cinnamon – For warm depth of flavor.
And sea salt – To make all the flavors pop!
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