Cinnamon Chia Pudding

Ingredients

• 80 g (½ cup)black chia seeds
• 480 ml (2 cups)unsweetened almond milk
• 30–45 ml (2–3 tablespoons)pure maple syrup
• 1½ teaspoons (about 4 g)ground cinnamon
• 5 ml (1 teaspoon)vanilla extract
• A pinchsea salt

Instructions

1. 1

   Mix dry ingredients

   Put the chia seeds, ground cinnamon and sea salt in a medium bowl or large glass jar. Stir them together with a small whisk or fork so the spices are evenly distributed before adding liquid.

2. 2

   Add wet ingredients

   Pour in the almond milk, maple syrup and vanilla extract.

3. 3

   Whisk thoroughly

   Whisk vigorously for 1–2 minutes, making sure the chia seeds are submerged and scraping the sides and bottom of the bowl or jar. The mixture will still be thin at this stage.

4. 4

   Rest briefly

   Leave the mixture at room temperature for 5–10 minutes so the seeds can begin absorbing liquid and gelling.

5. 5

   Whisk again

   Whisk thoroughly for 1 minute. The mixture should have begun to thicken; this second whisk helps break up clumps.

6. 6

   Chill to set

   Cover the bowl or seal the jar, then refrigerate for at least 4 hours. For a thicker pudding and more developed flavour, leave it to set overnight.

7. 7

   Stir and serve

   Once thick and spoonable, stir the pudding and divide it between bowls or glasses. Add your favourite toppings to serve.

What is chia pudding?

Chia pudding is made by soaking chia seeds in liquid until they form a gel and thicken the mixture. Chia seeds have a long history as a food in Central America; this version takes a simple pudding approach, pairing them with almond milk, cinnamon and vanilla.

The seeds provide the structure, while a second whisk during setting helps keep the texture more even. Maple syrup adds sweetness, which you can adjust to taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 6g protein, 0g carbs, 5g fat.

The chia seeds provide most of the carbohydrates, fibre and fat, while almond milk contributes to the light base; this combination contains little protein. Add fruit and a protein-rich accompaniment, such as yoghurt, to make a more balanced plate.

The ingredient choices

Chia seeds: black chia seeds work as the thickening base. Stir them with the cinnamon and salt while dry so the spices are spread through the mixture before it starts to gel.

Almond milk: unsweetened milk keeps the base lightly flavoured and lets the cinnamon come through. Maple syrup supplies sweetness, while vanilla rounds out the warm spice.

Avoiding clumps

First whisk: mix vigorously as soon as the liquid goes in, scraping the bowl or jar so no seeds stay stuck to the sides or bottom.

Second whisk: wait 5–10 minutes, then whisk again for a full minute. This breaks up clusters that may have begun to form and helps the pudding set more consistently.

How to judge the texture

Early stage: the mixture is supposed to look thin just after mixing. The seeds need time to absorb the almond milk, so do not expect a thick pudding immediately.

Ready to serve: after chilling, the pudding should be thick and spoonable. If it has not set enough for your liking, give it more time in the fridge.

Timing and make-ahead prep

Active mixing takes only a short time, but the pudding needs at least 4 hours in the fridge to set. The overnight option is useful when you want to prepare it ahead.

The initial room-temperature rest is part of the method, not a substitute for chilling. Keep the covered mixture refrigerated for the main setting period.

Serving ideas

Fruit: top with sliced banana, berries or chopped apple for a fresh contrast to the cinnamon.

Crunch: add chopped nuts, seeds or a little granola just before serving so they keep their texture. Serve in bowls or glasses, as the method suggests.

Recipe notes & tips

• Use a bowl or jar large enough to whisk the mixture without spilling.
• Stir the dry ingredients together before adding liquid to distribute the cinnamon and salt.
• Scrape the sides and base of the container during the first whisk.
• Set a timer for the 5–10-minute rest so you remember to whisk a second time.
• Adjust the maple syrup within the stated range to suit your preference.
• Add crunchy toppings just before eating.

Variations

• Add berries: scatter fresh or thawed berries over the pudding before serving.
• Use oat milk: replace the almond milk with unsweetened oat milk for a different base.
• Add banana: top with sliced banana for extra sweetness and a soft contrast.
• Boost the spice: add a little ground ginger alongside the cinnamon.
• Make it nutty: finish with chopped almonds or walnuts for crunch.

Common mistakes to avoid

• Skipping the first whisk: seeds can remain dry or stick together, so whisk thoroughly as soon as you add the liquid.
• Skipping the second whisk: early gel clusters may stay lumpy, so whisk again after the initial rest.
• Serving too soon: the mixture will still be thin before setting, so refrigerate it for at least 4 hours.
• Leaving the container uncovered: the pudding can pick up fridge odours, so cover or seal it before chilling.
• Adding crunchy toppings early: they can soften while the pudding sets, so add them just before serving.

How to store

Cover and keep the pudding in the fridge, where it is best eaten within 3–4 days. Stir before serving; if needed, loosen it with a small splash of almond milk.

Frequently asked questions