Cinnamon Raisin Chia Pudding

Cinnamon has to be my favorite “sweet spice”. I can add it to anything, and it’s actually good for you (helps regulate your blood sugar levels!).

So when I wanted to do something different with chia seed pudding, cinnamon was one of the first things I spiced it up with. This particular recipe was inspired by Dominican arroz con leche (rice pudding).

The options of what you can add to chia pudding are endless, but this particular recipe is my favorite because I love oat milk, and really enjoy the way the raisins rehydrate and plump up as the pudding sits in the fridge. Plus the type of vanilla I use makes it taste extra special.

I must admit that my love of chia seed pudding is very new. I’ve always known about the benefits of chia seeds (more on that in a bit), but for some reason, I couldn’t get past the texture of the tiny seeds long enough to eat more than a couple spoonfuls, before putting down the pudding.

I now actually crave the texture, and my favorite to eat chia pudding is to layer it with Greek yogurt and fruit.

Benefits of chia seeds

• Rich in Fiber: Chia seeds are an excellent source of dietary fiber – great for gut health and promoting feelings of fullness.
• Loaded with Omega-3s: Omega-3 fatty acids are crucial for heart health and reducing inflammation.
• Packed with Protein: Chia seeds are a great source of protein-5g per 2.5 Tablespoons.
• Full of Antioxidants: Chia seeds are rich in antioxidants, which help protect the body against oxidative stress and may reduce the risk of chronic diseases.

Ingredients

16 Ounces of Oat Milk (or your preferred milk)

1 Tablespoon of honey

1 teaspoon bourbon vanilla extract (regular vanilla work just as well!)

1/2 teaspoon ground cinnamon

1 ounce raisins

6 tablespoons of chia seeds

How to make it

Step 1 Mix your preferred milk, honey, and vanilla extract in a medium bowl

Step 2 Add raisins, chia seeds and cinnamon

Step 3 Whisk thoroughly, making sure to scrape any seeds off the side, refrigerate

Step 4 After refrigerating for about 30 minutes, whisk again. this prevents the pudding from settling into one big clump.

Step 5 Refrigerate at least 4 more hours, (preferably overnight) before serving.

Serving Suggestions

You may eat your chia seed pudding alone, topped with fruit ( berries are my favorite) or any other toppings you can think of.

I like to layer mine into yogurt bowls with fruit, and I’ve seen people top their oatmeal with chia pudding as well.

Notes

Mixing and Storing: I transfer my chia pudding mixture to a jar to save room in the fridge but you can just cover your bowl with plastic wrap and refrigerate in the same bowl used for prep.

You may skip the bowl altogether and prep directly in a mason jar.

About calories: I use full fat, regular, oat milk which does drive up the calories. You may choose a lower fat, lower calorie, milk if this is a concern for you. Unsweetened almond or skim milk are good alternatives.

Sweetness: I find that 1 tablespoon of honey makes a just lightly sweetened chia pudding. Add more if you’d like a sweeter pudding.

Chia seed pudding will keep about 5 days in the fridge.

Enjoy!