This Paleo cinnamon chia pudding is a delicious breakfast, snack or dessert! It’s sweet, flavorful and can be customized however you like. Vegan, low-carb, keto, sugar-free.
The easiest and most delicious breakfast ever?
I have been completely OBSESSED with chia pudding lately. It’s easily my favorite breakfast, and I just love how you don’t need to cook anything. Which, of course, means less dishes and cleanup!
If you’ve been around for awhile, then you know that I’ve posted a few chia pudding recipes in the past, which I love, but they are a bit more time consuming to make.
This one is SO simple, and really only takes a few minutes to make. Plus it’s so flavorful, sweet and there are so many incredible ways to customize it.
I’ve been really into wild blueberries lately, which if you don’t know about, you should definitely check out. The health benefits are amazing and they taste WAY more flavorful.
They make the best addition to this delicious pudding, I could seriously eat this every morning, you guys!
It’s SO easy to make, seriously!
All you need is a can of light coconut milk, chia seeds, sweetener of your choice, vanilla bean powder and powdered cinnamon. Plus any fruit, nut butter or other add-ins you like.
Mix all of the ingredients together, and refrigerate overnight. Done. That’s it.
You can add the fruit at the time you make the pudding, or add it when you eat it. It’s amazing how easy and delicious some recipes can be!
You can store the pudding in the fridge for 4-5 days, meaning you can make a batch and enjoy for most of the week! I seriously cannot think of a downside.
Can I use other types of milk?
You certainly can. I like the light coconut milk because it has a nice thick consistency, but not overly thick like a can of full-fat coconut milk.
You can use any milk you like, but for a thinner consistency, you will likely need to add some extra chia seeds to make up for the additional liquid. Try adding another teaspoon or so, and see if that helps.
The pudding is too thick/too thin, how do I change the consistency?
Simply add more milk to thin it out (a splash of water works too, if you are out of milk). To thicken it up, add more chia seeds (one additional teaspoon or so), or reduce the amount of liquid you add by a tablespoon or two.
If you give this paleo chia pudding a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
I know you will also love these other breakfast recipes:
Paleo Cinnamon Chia Pudding
Ingredients
- 1 13.7 oz can (400 mL) lite coconut milk or another dairy-free milk of your choice melt in microwave if some has solidified. I like this brand
- 4 tablespoons chia seeds
- 1/2 - 1 tablespoon sweetener of choice depending on your preferred level of sweetness
- 1 teaspoon cinnamon
- 1/4 teaspoon vanilla bean powder
- Fruit, nuts, coconut or add-ins of your choice
Instructions
- Mix all ingredients together. Mix well and place in the fridge until chia seeds gel. You can prep it the night before, or at least 30 minutes before consuming.
