Cinnamon Vanilla Chia Seed Pudding Recipe

Chia Seed Pudding came out of nowhere and then all of a sudden it was everywhere.  Kind of like avocado toast circa 2015.  And like avocado toast, chia seed pudding is easy, nutritious, and here to stay (probably).

When I first tried making this ‘new to the scene’ breakfast,  I bought a bag of organic chia seeds, added some water, and then waited overnight for the magic to happen.  I took one bite, spit it out, and threw the rest of it down the garbage disposal.  Gross, not for me.  Or so I thought.

Fast forward to January 2020 and everything changed.  While on a yoga retreat, BreakfastwithAmes made breakfast and it was a bowl of chia seed pudding…I could not get enough.  It was delicious and filling, but still light, and full of good-for-you foods.  

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Chia seeds have a ton of nutrients in them alone (high in protein and fiber), combined with the chosen milk and toppings and you’ve got a really substantial, but healthy meal.

Where I made my mistake when I tried it on my own was 1) thinking water would be good as the liquid and 2) not putting any toppings on it.  The base of this recipe is pretty simple, chia seeds, almond milk, and cinnamon.  I use my homemade almond milk because it is already flavored with vanilla and sweetened naturally from the dates.  Plus I always have it on hand so it’s convenient.

The other key thing I have found critical to a good recipe is what I consider to be the perfect ratio of chia seed to liquid in order to get the right consistency of the “pudding”.  2 tablespoons chia seed to 1/2 cup of liquid is a perfect consistency and the right amount.  I like to add a lot of toppings so if you start off with a large batch of pudding AND add all the toppings it can quickly become oversized.

Ingredients mixed together prior to refrigeration

Chia Seed Pudding after 12+ hours refrigeration

What you add as toppings is entirely up to you.  I always like to add some sort of berries and nuts (and usually nut butter).  Amy also introduced me to Pomegranate Powder which has been a consistent addition to the bowl (seriously go check out her feed, her food is gorgeous and it’s a great reminder to #eattherainbow).

Recipe

Ingredients

• 2 Tablespoons organic chia seeds
• ½ cup vanilla almond milk
• ¼ teaspoon organic cinnamon

Directions

1. Mix all ingredients in a bowl and cover
2. Refrigerate for minimum of 8 hours (can last up to 5 days)
3. Remove from refrigerator and stir, making sure to break up any clumps of seeds stuck together
4. Add toppings and enjoy!

 Tips

• If you aren’t using vanilla almond milk add ⅛ vanilla when mixing ingredients for more flavor
• You can double (or quadruple) recipe for breakfast/snack throughout the week 
• I recommend storing each batch in individual bowls for grab and go; I use these

What are your favorite Chia Seed Pudding toppings?  

Oh, I had a random thought a few months ago while daydreaming about Chia Seed Pudding.  Remember those Chia Pets from back in the day…yeah…these are those.  Can’t decide if someone back then was a marketing genius or if it’s someone now (shoutout Chia Seed PR team), regardless I’ll consider it a win-win.

If you’ve made this, please share on Instragram and tag #veryobsessed