Cinnamon Berry Chia Pudding
A refreshing overnight chia seed pudding blended with unsweetened almond milk, warm cinnamon, and a delicate topping of fresh raspberries.
- Prep: 5 min
- Total: 5 min
- Servings: 1
- Cuisine: American
- Difficulty: Easy
Dietary
- Gluten-Free
- Low-Calorie
- Low-Cholesterol
- Low-Sodium
- Low-Sugar
- Low-Fat
- Low-Saturated-Fat
- Low-Carb
- Vegan
- Vegetarian
- Pescatarian
- Dairy-Free
- Egg-Free
- Soy-Free
- Kosher
- Halal
- High-Fiber
Tags
- no-cook
- healthy
- fresh
- budget-friendly
- classic
- quick
- sweet
Ingredients
- 2 tablespoon chia seeds
- 0.75 cup unsweetened almond milk
- 0.25 teaspoon vanilla extract
- 0.25 teaspoon ground cinnamon
- 0.25 cup fresh raspberries (lightly mashed)
Instructions
- In a small jar or bowl, whisk together 2 tablespoons chia seeds, 3/4 cup unsweetened almond milk, 1/4 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon.
- Let rest for 5 minutes, then stir once more to prevent the seeds from settling at the bottom.
- Cover and refrigerate for at least 2 hours (or overnight) until thick and set into a pudding consistency.
- Top with 1/4 cup lightly mashed fresh raspberries just before serving.
Notes
Can be portioned into individual mason jars and refrigerated for up to 5 days without loss of texture.
Nutrition (per serving)
- Calories: 150
- Protein: 5 g
- Carbohydrates: 14 g
- Fat: 8 g
- Fiber: 10 g
- Sodium: 140 mg
- Saturated Fat: 0.8 g
- Sugar: 1.8 g