Cinnamon Chia Seed Pudding

Makes: 1 serving

2 Tbsp. chia seeds (can use white chia seeds if you or your kids don’t like seeing the black seeds)

1/2 cup favorite unsweetened milk (I like using my easy homemade vanilla cashew milk, see reel on my IG)

1/4 tsp. ceylon cinnamon

Pinch of pumpkin pie spice (optional)

Pinch of Himalayan salt

1 scoop collagen OR 1 scoop protein powder (optional for extra protein, suggested if for a meal)

1-1.5 Tbsp. nut butter to top

1/2 cup of your favorite fruit to top

1. Mix all ingredients in a bowl and let it sit in the fridge for at least 1 hour or until it sets.

2. Top with nuts or nut butter, more spice, and your favorite fruit!

I’ve been really leaning into chia seed pudding these days for breakfast or an afternoon snack. It’s so filling with 10g of fiber, 9g of healthy fats and 5g of protein, all before mixing in some toppings that will add more fiber, healthy fats, and protein. And I love how easy it is to put together the night before. They key though is not to overload it with sugar, even if from natural sugar, adding a bit of your favorite fruit and some extra protein to keep you fuller longer and more deliciousness! And a pro tip is if your kids (or you) don’t like seeing the black seeds use white chia seeds!