Name: Vanilla Chia Pudding with Cinnamon
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: General/International
Ingredients: 1 1/2 cups milk of choice (almond, coconut, dairy, etc.); 1/2 cup chia seeds; 1 1/2 tsp pure vanilla extract; 1–2 tbsp maple syrup or honey (adjust to taste); 1/2 tsp ground cinnamon; A pinch of salt (optional)

I love this Vanilla Chia Pudding with Cinnamon because it’s a simple, healthy, and delicious way to start the day or enjoy a light dessert. The chia seeds soak up the milk, creating a creamy pudding with a lovely hint of vanilla and warm cinnamon that feels comforting and satisfying.

Why You’ll Love This Recipe

I’m always looking for easy recipes that require minimal effort but deliver maximum flavor and nutrition. This chia pudding is one of those recipes — it’s naturally gluten-free, vegan-friendly (depending on milk choice), and packed with fiber and omega-3s. Plus, it’s versatile: I can customize it with my favorite toppings or mix-ins, making it perfect for breakfast, snack time, or a guilt-free dessert.

Ingredients

1 1/2 cups milk of choice (almond, coconut, dairy, etc.)

1/2 cup chia seeds

1 1/2 tsp pure vanilla extract

1–2 tbsp maple syrup or honey (adjust to taste)

1/2 tsp ground cinnamon

A pinch of salt (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

I whisk together the milk, vanilla extract, maple syrup (or honey), cinnamon, and a pinch of salt in a bowl or jar.

I stir in the chia seeds thoroughly to prevent any clumps.

After letting the mixture sit for 5 minutes, I stir again to break up any chia clumps.

I cover the bowl or jar and chill it in the refrigerator for at least 4 hours or overnight, allowing it to thicken to a pudding-like texture.

When ready to serve, I enjoy it cold, topped with fresh fruit, an extra sprinkle of cinnamon, or a dollop of yogurt if I want some creaminess.

Servings and timing

This recipe makes about 2 servings. Preparation takes just 10 minutes, but the pudding needs to chill for a minimum of 4 hours to set properly, so I usually make it the night before for a ready-to-eat breakfast or snack.

Variations

For extra creaminess, I sometimes stir in a tablespoon of Greek yogurt before chilling.

Adding diced apples or bananas gives a lovely cinnamon-roll flavor vibe.

To boost protein, I might mix in some nut butter or protein powder.

Switching up the milk lets me adjust the flavor and texture—coconut milk makes it richer, while almond milk keeps it light.

For a tropical twist, I add shredded coconut and pineapple chunks.

Storage/reheating

I store this chia pudding in an airtight container in the fridge for up to 4–5 days. Since it’s meant to be eaten cold, I don’t reheat it, but I like to take it out a few minutes before eating if it’s been super cold from the fridge.

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FAQs

Can I use any type of milk for chia pudding?

Yes, I’ve tried dairy, almond, coconut, oat, and even soy milk. Each changes the flavor and texture slightly, but all work well.

How long does chia pudding last in the fridge?

It keeps well for about 4 to 5 days. After that, the texture might start to change, so I prefer to finish it within that time.

Can I make chia pudding without sweetener?

Absolutely! If I want a less sweet version, I just omit the maple syrup or honey and add fresh fruit or a natural sweet topping when serving.

Why do I need to stir the pudding after 5 minutes?

Chia seeds tend to clump together after absorbing liquid. Stirring breaks up these clumps so the pudding stays smooth.

Can I prepare chia pudding on the spot?

Not really—it needs at least 4 hours to thicken. I recommend preparing it the night before for best results.

Conclusion

I find Vanilla Chia Pudding with Cinnamon to be a wonderfully simple and nutritious recipe that fits easily into my busy routine. It’s customizable, tasty, and keeps me full and energized. Whether I’m looking for a quick breakfast or a light snack, this pudding is always a go-to for its creamy texture and cozy cinnamon-vanilla flavor.

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