With just a handful of ingredients, this paleo, keto, and vegan chia pudding recipe features the classic combo of cinnamon and raisin.
Chia pudding is an easy-to-prep meal or snack with countless variations. If you’ve never made chia pudding, this is a great recipe to try it out — it tastes like cinnamon raisin toast!
Nutritional benefits of chia seeds
One reason chia seeds and chia pudding rose in popularity is the nutritional benefits of chia seeds. They were one of the first “superfoods” — even though that’s essentially a meaningless label cooked up by marketers. That said, they DO hold a lot of nutritional value!
- Chia seeds are a low-carb source of fiber
- Once ounce of chia seeds contains 4 grams of protein
- Chia seeds are a source of healthy fats and Omega-3s
- Chia seeds are a great source of calcium, manganese, magnesium, and phosphorous.
How to make chia pudding
Chia seed pudding couldn’t be easier. Whisk a few ingredients together, let it sit in the fridge for a couple hours to thicken, and you’ve got chia pudding!
Generally, the ratio I use is 1/4 cup chia seeds to 1 cup non-dairy milk.
My favorite non-dairy milk to use is full-fat canned coconut milk, which is what I used for this recipe. But you can sub in your favorite!
To make a basic chia pudding, whisk together 1/4 cup chia seeds, 1 cup non-dairy milk, 1 teaspoon vanilla extract, and (optionally) 1 tablespoon maple syrup. Once it’s all combined, cover the bowl and put it in the fridge. I leave mine overnight because I like it super-thick. Stir again before servings, and there you go!
From there, you can make so many different chia pudding recipes, like this cinnamon raisin chia pudding!
Tips for making chia pudding
Because chia pudding is so simple, you can adjust it a myriad of ways.
- Too thick or not thick enough? You can always add more non-dairy milk or more chia seeds to adjust the thickness.
- Get creative with toppings and mix-ins! You can try new spices or top with fruit.
- Chia pudding is perfect for meal prep. As it is, this recipe will last 5-7 days in the fridge. But you can also freeze individual portion sizes for up to a month. Just take it out of the freezer the night before eating so it can thaw. Easy!
- Want to layer it like I did in my photos? Just whisk the coconut milk, chia seeds, and maple syrup separately, then transfer half of it to a different bowl.
More breakfast recipes for a healthy start to the day
- Lemon Poppy Chia Seed Pudding
- Steak & Egg Breakfast Tacos with Chimichurri
- Paleo Sausage Gravy with Breakfast Potatoes
- Whole30 Chorizo Shakshuka
- Paleo Cornbread Waffle Huevos Rancheros
Easy Cinnamon Raisin Chia Pudding
- Prep Time: 10 minutes
- Total Time: 10 minutes + chill time
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Chilled
- Cuisine: American
Description
With just a handful of ingredients, this paleo, keto, and vegan chia pudding recipe features the classic combo of cinnamon and raisin.
Ingredients
- 1 can full-fat coconut milk
- 1/4 cup chia seeds
- 1/2 tablespoon ground cinnamon
- 1/2 cup no sugar added raisins, chopped
- 1 tablespoon pure maple syrup
Instructions
- Whisk coconut milk in a medium bowl until the coconut water and cream are smooth. Add chia seeds, cinnamon, raisins, and maple syrup, stirring until combined. Cover and refrigerate overnight. Stir before serving. Will keep in the fridge for at least a week.
Notes
To make a layered version like I did in the pictures: whisk coconut milk, chia seeds, and maple syrup together until combined. Transfer half of the mixture to a separate bowl. Add cinnamon and raisins to one bowl, stirring to combine. Cover and refrigerate both bowls overnight. When serving, layer a couple scoops of plain chia pudding with a couple scoops of cinnamon raisin chia pudding.
Keywords: cinnamon raisin, chia pudding, paleo, vegan, gluten free, low carb, keto
