Ready to dig into a delicious dish of cinnamon sugar chia seed pudding? This recipe is gluten free, dairy free, and refined sugar free. And, it’s super easy to make sugar free or high protein if you like! I enjoy this as an after dinner dessert or make a high protein version and enjoy it as a post-workout snack. Either way you make it, it’s delicious. And it’s the perfect autumn treat!
What ingredients will I need to make this chia seed pudding?
You’ll need just a couple simple ingredients to make this cinnamon sugar chia seed pudding. They are:
- chia seeds
- cinnamon
- pure vanilla extract
- water or milk of choice (I use dairy free milk)
- sweetener of choice (or vanilla protein powder)
Some suggested ingredients you’ll want for the topping are:
- apples
- yogurt (I use dairy free)
- cinnamon sugar
- granola
- chopped nuts
What kinds of sweetener can I use in this recipe?
You can really use whatever kind of sweetener you like in this cinnamon sugar chia seed pudding. Some of my favorite sweeteners to use are pure maple syrup, raw honey, date syrup, or vanilla protein powder. If you want to use stevia, that should also work (just use a pinch – it is super sweet!). If you use a granulated sweetener (like coconut sugar, monk fruit, or protein powder), be sure to add about 1/4 additional liquid (water or non-dairy milk) to the recipe. If you use a liquid sweetener (honey, maple syrup, date syrup), there’s no need to add additional liquid.
I want to sweeten with protein powder!
To make the recipe higher in protein and sugar free, simply omit using a sweetener and use vanilla protein powder instead to sweeten the recipe. I would highly recommend using Truvani Plant Based Protein Powder – it’s organic, made with only 5 ingredients, and so delicious.
How many days will this cinnamon sugar chia seed pudding last?
Chia seed pudding will last for about 5 days in the fridge, making it an excellent meal prep recipe! If you like to meal prep your breakfast and snack recipes, try making a couple servings of this pudding and storing it in separate glass mason jars in the fridge for easy grab-and-go breakfasts or snacks. If I am making this for breakfast or a snack (as opposed to dessert), I like to sweeten it with vanilla protein powder instead of a liquid sweetener so that it is lower in sugar and higher in protein. I find this helps to make it a more satiating breakfast or snack.
What should I serve with my cinnamon sugar chia seed pudding?
You can serve this pudding with whatever you like! I personally love to top it with dairy free yogurt, diced apples, some cinnamon sugar, granola, and some chopped nuts. You can also serve it with fresh whipped cream, ice cream, or really anything else.
Looking for more cinnamon sugar recipes?
Try some of my favorites below!
- Cinnamon Crunch Bagels
- Cinnamon Sugar Oat Flour Muffins
- Cinnamon Sugar Apple Cider Donuts
- Cinnamon Swirl Bagels
- Mini Pumpkin Cinnamon Roll Bites
Ready to make this delicious cinnamon sugar chia seed pudding? The full recipe is below!
Cinnamon Sugar Chia Seed Pudding
Ingredients
For the Pudding
- 1 cup water or milk of choice (I use dairy free milk)
- 1/4 cup chia seeds (I use white chia seeds)
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/4 cup sweetener of choice (see notes below)
Topping Ideas
- vanilla or plain yogurt (I use dairy free)
- diced apples
- cinnamon or cinnamon sugar
- chopped nuts
- whipped cream (I use dairy free)
- granola
Instructions
- Add all of the pudding ingredients to a high speed blender and blend until smooth (scrape down the sides of the blender with a spatula and blend again if needed until the pudding is completely smooth).
- Pour the pudding into 2 glass dishes and refrigerate for 1-2 hours, until chilled.
- Once chilled, top the pudding with toppings of choice!
Video
Notes
- You can use a liquid sweetener (maple syrup, honey, date syrup, etc.) or a granulated sweetener (monk fruit, coconut sugar, vanilla protein powder, etc.) to sweeten this recipe. If you use a granulated sweetener instead of a liquid sweetener, add an additional 1/4 cup water or dairy free milk to the recipe.