Since I spend a better part of the week writing demo steps (culinary scripts) for various projects, I’m always appreciative when a recipe has a short title. In fact, long recipe titles are a pet peeve, BUT sometimes I break my own rules.
Ever since I discovered Chia Pods years ago, I’ve been hooked. When I realized I could make my own for much cheaper, I started playing with different flavor combinations. This one is my favorite. It mixing winter flavors with summer fruit and I think it’s just delicious!
Cinnamon Spiced Blueberry Maple Chia Pudding
Makes 4 Servings
2 cups unsweetened almond milk
1/2 cup chia seeds
3 tablespoons maple syrup
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup blueberries
Berries, for serving, optional
Mango, diced, for serving, optional
In a bowl, combine almond milk, chia seeds, maple syrup, vanilla and salt. Stir to combine.
Cover with plastic wrap and refrigerate.
Stir the mixture after a couple of hours, then again a couple of hours later.
Fold in the blueberries.
Spoon the pudding into 4 glasses or mason jars, cover and refrigerate overnight.
Top with berries and/or diced mango, for serving, of desired.