This maple cinnamon chia pudding recipe is sweet and delicious with hardly any guilt at all!
I know it’s a little cliché that everyone starts eating healthy foods again as soon as January rolls around. And yes, absolutely, we should be eating like that year-round. But I for one am happy to have a little motivation and reminder to get my butt back on track…and hopefully that same butt that is getting back on track will also firm up and decrease in size as a bonus.
And yes, you’ll be seeing more healthy recipes than cookies here – at least this month. But truthfully, that’s pretty indicative of both this site as well as the way we eat. Because, after all, we do eat the food I make. And the sweets usually get sent off to work with Ben so that I don’t eat all of them.
Enter chia pudding. Weird stuff, I know. Honestly, I almost didn’t blog this. But then my family members tried it and they actually really loved it. All three of them. Which pretty much never happens.
I love the flavors of this chia pudding recipe – sweetened with maple and flavored with warm spicy cinnamon, this is the perfect little treat for the time of winter that just drags on and on and on.
I made this with skim milk, but you could definitely do this with other types of milk – whole milk would make for a slightly more decadent treat.
- [1/3 cup chia seeds]
- 1 and 1/2 cups skim milk
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Mix all ingredients in a large mixing bowl.
- Let sit for 10 minutes, stir again. Cover with plastic wrap and refrigerate overnight before serving with additional cinnamon sprinkled on top if desired.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He loved this chia pudding recipe!
Changes I would make: None, but I can’t wait to try out different flavors.