Cinnamon Roll Chia Pudding

This creamy and easy Cinnamon Chia Pudding is a delicious and healthy make-ahead breakfast or dessert. It’s filling and packed full of protein, fibre, antioxidants and it’s vegan and with no added refined sugar.

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! 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.

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.

Making Cinnamon Chia Pudding is easy, HERE IS WHAT YOU NEED:

• Almond milk, I love unsweetened almond milk and use it in most of my recipes.
• Chia seeds, they are high in fiber, antioxidants and protein
• Maple syrup, Agave syrup or other liquid sweetener can also be used. 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. 
• Cinnamon, the key to making this chia pudding. If you love cinnamon, add 2 tsp.
• Vanilla bean paste, or vanilla extract. 
• Vanilla yoghurt for topping. Use whatever yoghurt is your favorite, but a thick consistency works best.

Instructions:

1. Add all the ingredients in a bowl and stir well, let sit 5 minutes, stir again and cover. Taste and add more maple syrup if desired. Let the chia pudding chill in the fridge for 4 hours or over night until thickened. 
2. Spoon into serving containers and top with vanilla yoghurt and a dusting of cinnamon. Enjoy!

Substitutions:

• 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, in this recipe I used just a little maple syrup. Other liquid sweeteners can also be used, like agave syrup. You can also use coconut sugar or brown sugar, make sure to stir them 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 a vegan vanilla yogurt, 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.

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 this cinnamon chia pudding:

I like to top this cinnamon roll chia pudding off with some creamy vanilla yogurt and a dusting of cinnamon. As pictured here, they are also served with my Vegan Cinnamon Roll Cookies

For more easy and healthy chia puddings, check out this recipes:

Protein Chia Pudding

Peanut Butter Cup Chia Pudding

Warm Chai Spiced Chia Pudding with Cinnamon Apples

Creamy Coconut and Banana Chia Pudding

Mango, Turmeric and Coconut Chia Pudding

Blueberry Chia Pudding

Chocolate, Banana and Hazelnut Chia Pudding

I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.

Enjoy!

Print

Cinnamon Roll Chia Pudding

Prep Time

5 mins

Total Time

5 mins

 

This creamy and easy Cinnamon Roll Chia Pudding is a delicious and healthy make-ahead breakfast or dessert. It’s filling and packed full of protein, fibre, antioxidants and it’s vegan and with no added refined sugar.

Servings: 2 servings

Ingredients

• 1 ½ Cup (375 ml) almond milk
• 1-2 teaspoon maple syrup
• 4 tablespoon chia seeds
• 1-2 teaspoon of cinnamon
• ½ vanilla bean paste or vanilla extract
• vanilla yoghurt and cinnamon for topping

Instructions

1. Add all the ingredients in a bowl and stir well, let sit 5 minutes, stir again and cover. Taste and add more maple syrup if desired.

   Let the chia pudding chill in the fridge for 4 hours or over night until thickened. 

2. Spoon into serving containers and top with vanilla yoghurt and a dusting of cinnamon.

   Enjoy!