This Cinnamon Chia Pudding is a delicious and healthy make-ahead breakfast for busy mornings. It is super creamy and loaded with warming cinnamon flavor. Easy and fast to make with only 5 ingredients.
Chia pudding is one of my favourite make-ahead breakfast. So delicious and healthy! When I’m stressed in the morning this is the perfect grab and eat breakfast. And with chia pudding, the variations are endless! So check out my other chia pudding recipes.
This cinnamon chia pudding is loaded with warming cinnamon spice, just like this Cinnamon roll overnight oats. Or another of my favorit way to enjoy chia pudding is to eat it warm, like this Warm Chai Spiced Chia Pudding with Cinnamon Apples.
My daughter is crazy about overnight oats as well, sometimes she even heats it in the microwave a little, perfect for the cold winter mornings.
Jump to:
Ingredients
Making this cinnamon roll chia pudding is really easy, all you need are a few basic pantry ingredients listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Almond milk, unsweetened, or milk of choice.
- Chia seeds, they are high in fiber, antioxidants and protein and one of the mail ingredients for making chia pudding.
- Maple syrup, Agave syrup or other liquid sweetener can also be used. Taste the chia pudding and add more maple syrup if desired, for a sweeter pudding. Brown sugar can also be used.
- Cinnamon, the key to making this chia pudding. If you love cinnamon, add 2 tablespoons for more flavor.
- Vanilla extract, for a hint of vanilla. Vanilla bean paste can also be used for a stronger vanilla flavor.
- Vanilla yoghurt for topping. Use whatever yoghurt is your favorite, but a thick consistency works best.
See recipe card for quantities.
Instructions:
Making this cinnamon chia seed pudding recipe is really easy. Follow along with the step-by-step photos below.
For the full instructions, see the recipe card at the bottom.
- Step 1: Add the milk to a bowl.
- Step 2: Ass the rest of the ingredients to the bowl.
- Step 3: Stir well, let sit 5 minutes, then stir again to prevent lumps.
- Step 4: Let the chia pudding chill in the fridge for a minimum of 4 hours or preferably overnight until thickened.
Spoon into serving containers and top with vanilla yoghurt and a dusting of cinnamon.
Substitutions and variations:
- Almond milk, this is my favourite to use in my vegan recipes. I always use unsweetened and preferably organic. But I have also make this recipe with other vegan milks, like soy milk, oat milk and coconut milk. Feel free to use your favourite or what you have at hoe. For non vegan, use normal milk.
- Sweetener, this vanilla cinnamon chia pudding recipe is sweetened with maple syrup. Other liquid sweeteners can also work, like agave syrup. You can also use coconut sugar or brown sugar, make sure to stir it in very well and start with just a little at a time.
- Vanilla, I love to use vanilla bean paste or vanilla bean powder for intense flavour and no additives. But you can also use vanilla extract as well.
- Yoghurt, in this recipe I used vanilla yogurt as a topping, but an unflavoured yogurt works great as well! You can leave it natural or stir in a little vanilla extract or even cinnamon. Use a yogurt with a thick consistency for a creamy topping.
- Protein, add 2 tablespoons of your favorit protein powder, vanilla is a great flavor. Also see this Protein Chia Pudding recipe.
Some of my other favourite chia pudding recipes are, protein chia pudding, Carrot Cake Chia Pudding and when cherries are in season this amazing Cherry Chia Pudding.
Top Tip:
- Stir the chia seeds into the milk mixture well, and then stir again! This will prevent lumps of chia seeds forming in you chia pudding.
- Taste the chia pudding before adding maple syrup, I don’t like it so sweet, sometimes I don’t add any sweetener at all. I find the almond milk has a sweet flavor on its own.
- For best results, let the chia pudding cill out in the fridge overnight. If you are short on time, chill for a minimum of 4 hours.
Serving cinnamon chia pudding:
I like to top this cinnamon roll chia pudding with some creamy vanilla yogurt and a dusting of cinnamon. As pictured here, they are also served with my Vegan Cinnamon Roll Cookies.
Other great toppings are some chopped nuts or homemade granola like this Maple Pecan Granola.
How to store chia pudding
This chia cinnamon pudding is great for meal prep! Store the chia pudding in the fridge in airtight containers, or well covered in plastic wrap. It will keep for about 3-5 days in the fridge. I prefer to store the chia pudding without any toppings, and adding them just before serving to keep everything fresh.
More chia pudding recipes
Cinnamon roll recipes
I WOULD LOVE TO HEAR FROM YOU!
Let me know what you think by leaving a comment down below, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!
This Cinnamon Chia Pudding is a delicious and healthy make-ahead breakfast for busy mornings. It is super creamy and loaded with warming cinnamon flavor. Easy and fast to make with only 5 ingredients.
- 1 ½ cup (375 ml) almond milk or milk of choice
- 1-2 tablespoon maple syrup
- 4 tablespoon chia seeds
- 1-2 teaspoon of cinnamon
- 1 teaspoon vanilla extract or vanilla bean paste
- vanilla yoghurt and cinnamon for topping
-
In a small mixing bowl, pour in the milk. The add the chia seeds, maple syrup, vanilla extract and cinnamon. Stir well until everything is incorporated, let sit 5 minutes, stir again to prevent lumps from the chia seeds and cinnamon. Taste and add more maple syrup if desired.
-
Cover the bowl or add the pudding to 2 containers, cover and let the chia pudding chill in the fridge for a minimum of 4 hours or preferably overnight until thickened.
-
Spoon into serving containers and top with vanilla yoghurt and a dusting of cinnamon.
Leave a Reply