Apple Pie Chia Pudding
A fall-inspired chia pudding that’s gluten and dairy free with portions perfect for 1-2 people.
Ingredients
- 2 1/2 Tbsp chia seeds
- 1/2 cup full-fat coconut milk + 1 Tbsp (placed in the fridge overnight prior to using)
- 1/2 Tbsp vanilla extract
- 1 tsp cinnamon ground
- 1 tsp maple syrup
- nutmeg pinch
Instructions
- Place chia seeds, full-fat coconut milk, vanilla, cinnamon, maple syrup, and nutmeg in an 8oz jar. Cover, and shake vigorously for about 30 seconds.
- Set the jar in the refrigerator overnight (or for at least 4 hours) so it hardens.
- Remove from refrigerator, and build the full Apple Pie Chia Pudding by placing crushed Graham crackers on the bottom, then add the chia pudding, and finally topping with whatever you'd like (my Cinnamon Vanilla Whipped Cream?! and apples)
- Enjoy immediately, or save in the refrigerator for later.
Notes
- If you’re wondering about the specific brands and products I use for the ingredients, including the graham crackers and chia seed, see the “Food” tab on my free Master Gutsy Resources spreadsheet HERE.
- You can play with the kind of milk, if desired. The thicker the milk, the better, though. Some options instead of coconut milk might include unsweetened almond milk, unsweetened cashew milk, or another full fat dairy-free milk. If you tolerate dairy, then in my opinion full fat raw milk is the perfect dairy option for this pudding.
- Raw honey can be used instead of maple syrup.