We're here! It's fall! I mean, kind of. I know fall doesn't technically start for 20 more days, but to me, September means it's time for ALLLLL things fall-flavored, like pumpkin and apple.
To be honest, I make this Honey Cinnamon Chia Pudding at least once a week. It's a year-round recipe that I keep coming back to because it's 1. simple 2. delicious and 3. can be enjoyed for breakfast, dessert or an afternoon snack (<< my preferred method).
Oh and it's packed with fiber, which is a bonus.
Full recipe below, and step-by-step photos below that. Enjoy!
HONEY CINNAMON CHIA PUDDING
Serves: 1-2 (I typically eat this in 1 sitting, but if you're not used to eating chia seeds, then you should probably consume this in 2 sittings)
Ingredients:
1 cup milk of choice (I use coconut milk from a carton)
2 tbsp honey
1 tsp vanilla extract
5 tbsp chia seeds
1 1/2 tsp cinnamon
1/4 tsp salt
1/4 cup walnuts or pecans, chopped
Optional: 1-2 tbsp yogurt
Directions:
1. Whisk the milk, honey and vanilla together in a small bowl.
2. Next, add the chia seeds, cinnamon, salt, and chopped nuts to that same bowl and stir to combine. Pour the mixture into a glass, then place it in the refrigerator for at least 2 hours, or overnight.
3. Top the chia pudding with yogurt (optional) and extra chopped nuts and enjoy!
Reply to this email and let me know if you make this chia pudding!
-Erin
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