Cinnamon Apple Chia Pudding
I’m not sure about you, but I am obsessed with cinnamon. Not only is it a super delicious spice, but it has also been shown to help regulate blood sugar while making baked goods and breakfasts taste delicious. Pro-tip: Put a little cinnamon in your coffee for an extra tasty treat.
With the weather being a little cooler and gloomy, the fall flavours of cinnamon and apple had been dancing around in my mind, so I figured, why not make a super delicious make-ahead breakfast?
Also full disclosure I am on maternity leave and the oat milk and ground flax seed is great for breastfeeding so I was really trying to incorporate it into as many meals as possible. If you aren’t breastfeeding, don’t worry; the extra hit of omega-3 fatty acids from the flax seed, plus the fibre from the chia seeds, are only going to help you feel great.
Ingredients
3 apples, diced. I use honey crisp but pick what you like.
3 cups oat milk
1/2 cup chia seeds
2 tbsp maple syrup
1 1/2 tbsp ground flax seed
1 tbsp cinnamon
Dice up your apple. I typically don’t peel them, but this is a personal preference, so if you like a peeled apple, go ahead and peel them, but it isn’t necessary for this recipe to be delicious.
Combine the oat milk, chia seeds, syrup, flax and cinnamon in a large bowl. Whisk it together really well.
Divide your chia pudding mixture into three air-tight containers using a ladle or measuring cup.
Before consuming, give the pudding one last stir to break up any chia clumps, and enjoy.
*toppings: shaved unsweetened coconut, pumpkin seeds, hemp hearts.
