This creamy, probiotic and fiber-rich pudding is not only disguised as a light dessert, but also makes an incredibly nutritious breakfast… especially when adding fresh fruit. Similar in consistency to tapioca pudding, this cinnamon-maple chia seed pudding is sure to pack a powerful punch and give you a healthy jumpstart to your day.
Beautiful Breakfast Display
If you know me at all, you know I love beautiful things. Seriously, I can stop and admire a doorknob if it catches my eye. What do doorknobs have to do with Cinnamon-Maple Chia Seed Pudding? Absolutely nothing. Follow me closely. I am sure this breakfast pudding could be done in one easy step. On the other hand, look at the results of preparing the pudding the night before and dolloping it into a serving-size jar or ramekin prepared with the spiced syrup in the morning. It is as beautiful as lava and sea colliding after an eruption. I love to watch the spiced syrup enfold the white pudding.
They look beautiful tucked away in the refrigerator for a quick snack or breakfast. Simply stir the syrup into the pudding like you would a fruit-at-the-bottom yogurt. The coconut cream and yogurt blended with the vanilla is naturally sweet and creamy on its own, but the spiced maple syrup takes it up a notch. Not too sweet. Just perfect, creamy, probiotic bliss.
Adding fresh, seasonal fruit to your Cinnamon-Maple Chia Seed Pudding rounds out this breakfast. Bananas, raspberries, strawberries, blueberries, even nuts, would all be amazing additions. The sky is the limit.
What are Chia Seeds?
Why not just have a simple bowl of yogurt? Because the addition of chia seeds adds a ton of health benefits. Chia seeds need to be soaked for easier digestion, thus the overnight soak time in the refrigerator. Plus, soaked chia seeds give your pudding that tapioca texture.
Chia seeds are native to Mexico and Guatemala. They were a staple in the diet of the Aztecs and Mayans. In fact, the word “chia” means “strength.” Think Popeye…except chia seeds, instead of spinach.
Chia seeds are high in fiber, omega-3 fatty acids, are a wonderful plant protein source containing all nine essential amino acids, and contain several essential minerals and antioxidants. In short, they are power-packed.
Amazing for digestion and regulating blood-sugar levels, there is no better way to start your day and wake up your digestion than with this Cinnamon-Maple Chia Seed Pudding. Plus it is just so pretty.
- 1/3 cup chia seeds
- 1 (13.5 oz) can coconut milk
- 1 cup plain organic yogurt
- 1/2 cup filtered water
- 1 tsp. cinnamon
- 1/4 tsp. ground cardamom
- 1/4 pure maple syrup
- 1 tsp. vanilla
- Fresh seasonal fruit (optional)
- This recipe is divided into 2 parts. The first is preparing the pudding, which will sit for 3-5 hours or overnight in the refrigerator. The second is before serving, when you will prepare your spiced syrup.
- The night before serving, prepare your pudding by mixing together the coconut milk, yogurt, filtered water, vanilla and chia seeds. Place in the refrigerator to thicken.
- In the morning, prepare your syrup by mixing the maple syrup with your spices and distributing evenly between 5- 7oz jars or ramekins.
- Finally, fill the cups with the chia seed pudding (the syrup will natually fold into the pudding) and top with fresh seasonal fruit if desired.
This recipe has been adapted from one of my favorite herbalists and authors Rosalee De La Foret from her amazing book Alchemy of Herbs.
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Alchemy of Herbs by Rosalee De La Foret