Food Recipes Apple Cinnamon Chia Pudding Be the first to rate & review! Tiny, protein-packed chia seeds make this fruity, spiced pudding a delicious, healthy way to start the day. By Nicole Hopper Published on August 22, 2024 Rate PRINT Share Close Photo: Greg Dupree, Prop Stylist: Chelsea Zimmer, Food Stylist: Claire Spollen Prep Time: 15 mins Total Time: 4 hrs 30 mins Servings: 6 This spiced apple chia pudding recipe is a flavorful breakfast option that is hard not to love from the get-go. Rather than just soaking the chia seeds in plain milk, here you'll infuse the liquid with extra flavor by steeping it with cinnamon and cardamom. It's a simple step that adds a lovely spiced warmth to the final result. The chia pudding lasts a full work week in the fridge, whether you choose to store it in individual jars for an on-the-go breakfast or to scoop it right out of a big bowl for slow mornings. What’s left is to simply top it with your favorite fruit before serving. We highly recommend apples or figs, but berries are sure to delight. Customize this breakfast staple to your liking. Dairy or any non-dairy milk of your choice will work in this recipe. Take your pick among nut and seed butters. Ingredients 3 cups dairy or unsweetened nondairy milk 1 Tbsp. green cardamom pods, lightly crushed 3 4-in. cinnamon sticks 1 cup plain whole-milk strained (Greek-style) yogurt 1/4 cup pure maple syrup, plus more for serving (optional) 2 Tbsp. natural creamy nut butter (such as almond or peanut) 1 Tbsp. pure vanilla extract 1 tsp. orange zest (from 1 orange) 3/4 cup black chia seeds Chopped apples or quartered fresh figs, sliced toasted almonds, and ground cinnamon, for topping Directions Bring milk, cardamom, and cinnamon sticks to a simmer in a medium saucepan over medium. Remove from heat and let steep for 20 minutes. Whisk yogurt, maple syrup, nut butter, vanilla, and orange zest in a large bowl until smooth. Strain milk mixture through a fine-mesh strainer into yogurt mixture, discarding solids; whisk until smooth. Whisk in chia seeds. Set aside, whisking occasionally to break up any clumps of chia seeds, until mixture starts to thicken, about 15 minutes. Divide mixture among 6 (8-ounce) jars. Cover and refrigerate until thickened, at least 4 hours and up to 5 days. Top with apples or figs and sliced almonds; sprinkle with cinnamon. Serve with more maple syrup, if desired. Make-Ahead: Refrigerate, untopped and covered, for up to 5 days. Rate It Print