Apple Cinnamon Chia Pudding (Overnight)
This Apple Cinnamon Chia Pudding is SO EASY! Creamy chia seeds soaked overnight with apple, cinnamon, and a touch of maple syrup for a wholesome breakfast or snack.
Servings: 4 servings
Ingredients
- 2 cups almond milk dairy-free base
- 1/2 cup chia seeds
- 1 apple diced
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup or honey or honey, if preferred
- 1 teaspoon vanilla extract
- 1/4 cup walnuts chopped
Instructions
Step 1: Prepare the Apple
- Wash and dice your apple into small cubes, keeping the skin on for extra fiber and nutrients. Set aside half for mixing into the pudding and reserve the rest for topping later.
Step 2: Combine Wet Ingredients
- In a bowl or jar, pour 2 cups of almond milk. Add 2 tablespoons of maple syrup (or honey) and 1 teaspoon of vanilla extract. Whisk or stir well to blend evenly.
Step 3: Add the Dry Ingredients
- Stir in 1/2 cup of chia seeds and 1 teaspoon of cinnamon. Mix thoroughly to avoid clumps. Fold in the diced apple pieces set aside earlier.
Step 4: Refrigerate Overnight
- Cover the bowl or seal the jar with a lid. Place in the refrigerator for at least 6 hours or overnight to let chia seeds swell and thicken the mixture into pudding.
Step 5: Serve with Crunch
- When ready, stir the pudding well. Portion into bowls or jars and sprinkle with 1/4 cup chopped walnuts for a crunchy texture.
Equipment
- Mixing bowl or jar
- Measuring cups and spoons
- Knife and cutting board
- Spoon or whisk
- Refrigerator
Notes
- For best texture, soak chia seeds for at least 6 hours or overnight.
- Use different plant-based milks like oat or soy for variety.
- Store pudding in an airtight container in the fridge for up to 4 days.
- Add a scoop of protein powder after soaking for extra protein.
- Reheat gently with a splash of almond milk if you prefer it warm.