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Vanilla Cinnamon Chia Pudding
hinamunawar

Vanilla Cinnamon Chia Pudding

A creamy, make-ahead chia pudding infused with warm cinnamon and smooth vanilla, perfect for breakfast or a healthy dessert.
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Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Method

Ingredients
  

  • 2 cups whole milk or almond milk for a lighter option
  • 1/2 cup chia seeds
  • 3 tablespoons honey or maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1/4 cup plain yogurt for extra creaminess
For topping:
  • 1/2 cup fresh raspberries
  • 1 tablespoon honey optional drizzle
  • 1/4 teaspoon ground cinnamon for dusting
  • 4 –5 fresh mint leaves

Method
 

  1. In a medium mixing bowl, pour in the milk. Add the honey, vanilla extract, ground cinnamon, and salt. Whisk thoroughly until the sweetener is fully dissolved and the mixture is smooth.
  2. Add the chia seeds gradually while whisking continuously. This step is important to prevent clumping—make sure the seeds are evenly dispersed.
  3. Let the mixture sit for 5 minutes, then whisk again. This second whisk ensures the chia seeds don’t settle unevenly at the bottom.
  4. Stir in the yogurt until fully incorporated. This gives the pudding a richer, creamier body that matches the texture you’re aiming for.
  5. Transfer the mixture into individual jars or one large container. Cover and refrigerate for at least 4 hours, but ideally overnight. During this time, the chia seeds will absorb the liquid and thicken into a pudding consistency.
  6. Before serving, give the pudding a gentle stir. If it feels too thick, add a splash of milk and mix until smooth.
  7. Spoon into serving bowls or keep it in the jar. Top with fresh raspberries, a light dusting of cinnamon, a drizzle of honey if desired, and finish with mint leaves for freshness.