Am I overdoing it with all of these chia seed pudding recipes?
First it was the matcha and vanilla chia seed pudding, and it all kind of spiraled from there.
And this was all because I read about the benefits of chia seeds in a grocery store, and bought them on an impulse buy. I mean, most stores put candy and pop right beside the checkout, and I can almost always resist it. But wave chia seeds in front of me? Apparently I cave.
But this experimenting with chia seeds journey has been a very fun and delicious one. So far I have only made puddings with them, but I would LOVE some suggestions on what to do with them next. I have been thinking of putting it in smoothies, but that is about as creative as I’m getting right now.
And if you think that I’m getting all healthy on you recently, it’s just because I have been neglecting to take pictures of the cakes I have been making. I recently made one of the most delicious chocolate cakes I have ever made, but of course, I forgot to take a picture of it, and it was gone by the end of the day. #bloggerfail.
But at least I have this easy recipe. The cinnamon definitely adds an extra kick to an already delicious chia seed pudding. I love it!
This Cinnamon-Vanilla Chia Seed Pudding recipe is made with milk and 4 other ingredients.Gluten free, and can be made vegan.
- 1 cup milk of choice
- 3 Tbsp chia seeds
- 2 tsp granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
In a small bowl, mix together all the ingredients, and refrigerate until it reaches your desired thickness, about 2 hours or even overnight.
Total time does not include time in fridge.