I loovvveeee cinnamon. I love cinnamon like Buddy the Elf loves syrup. (I hope you read the first sentence in his voice). I also love snickerdoodle cookies, but unfortunately eating them for breakfast isn’t great for the blood sugar rollercoaster.
Since I’ve been very into chia pudding for breakfast lately, I knew I needed to concoct a cinnamon chia pudding recipe that would rival a snickerdoodle. I think I nailed it, but don’t just take my word for it – try it out yourself!
Ingredients
- 1 c cashew milk (try my super easy, two-ingredient Homemade Cashew Milk recipe)
- 1 can full fat coconut milk
- 1 c vegan vanilla yogurt
- 4 – 6 tbs chia seeds
- 4 tbs cinnamon
- Toppings: cinnamon, coconut sugar, chopped walnuts
Directions
- Pour 1/4 c cashew milk into four glass containers.
- Next, evenly split the can of coconut milk among the four containers.
- Then, add 1/4 c vegan vanilla yogurt into each container. Stir to combine.
- Add 1 – 1.5 tbs chia seeds and 1 tsp cinnamon to each container. Mix well.
- Pop the containers in the fridge overnight so the chia seeds have time to absorb the liquid and achieve a pudding-like consistency.
- In the morning if you want the dish to be more pudding-like, you can always add more yogurt.
- Top with a sprinkle of cinnamon, coconut sugar (optional) and chopped walnuts. Enjoy!
Try this Snickerdoodle Chia Pudding next week! It’s a super easy way to meal prep incredible, nutritious, filling breakfasts for your work week in less than five minutes. Let me know what you think when you try it out by leaving a comment below or messaging me on Instagram @haven_quinlan. Enjoy!
