Name: High Protein Almond Cinnamon Chia Pudding
Prep time: 5 min
Total time: 5 min
Yield: 2
Cuisine: Healthy
Ingredients: 1 1/2 cups almond milk; 4 1/2 tablespoons chia seeds; 1-2 tablespoons maple syrup or raw honey, to taste; 1/4 teaspoon almond extract (if you don’t have almond use ½ tsp vanilla); 1/2 teaspoon vanilla extract; ½ teaspoon Ceylon cinnamon; Pinch sea salt; 2 scoops collagen

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Almond Chia Cinnamon Pudding is one of the easiest healthy breakfasts you can make. It has a rich, creamy taste to satisfy your taste buds and it’s high in protein, healthy fat, and fiber to give you energy all morning long.

Eating a high protein breakfast helps our hormones stay balanced.

This is my go-to breakfast this time of year. It only takes 5 minutes to make, let it sit in the fridge overnight and it’s perfect in the morning.

To get a nice thick chia pudding you need:

3 Tablespoons Chia Seeds
1 cup nut milk

All you have to do is stir the liquid and seeds together. Don’t blend them, it makes the chia taste bitter. After a few minutes stir the chia again. Then again 5 minutes later. Keep stirring every 5 minutes for 10 -15 minutes to make sure the chia is evenly distributed as it begins to gel. It needs to sit for an hour or two before eating.

Any nut milk can be used, almond, hemp, coconut, hazelnut. You can even make it with coconut water for a light clear pudding.

I like the taste of almond milk but I often use hemp milk because it’s the easiest nut milk to make. Click here for hemp milk recipe. No soaking or straining required.

Almond milk can be made at home or buy it in the store. My favorite brand is Malk. It’s totally pure without any thickeners or fillers.

Almond milk is low in carbs, which means it won’t increase your blood sugar levels and because of its low glycemic index, your body will use the carbs as energy so the sugars aren’t stored as fat.

I love cinnamon because it can lower blood sugar levels and has lots of antioxidants and anti-inflammatory properties. The best type of cinnamon is Ceylon cinnamon. It has the highest amount of cinnamaldehyde, the substance responsible for most of the health benefits.

In this recipe, I use almond extract for the almond taste and vanilla extract for balance.

Chia pudding can be sweetened with maple syrup, raw honey or stevia.

Chia seeds are very nutritious. You can see in the chart below they are the seed with the most amount of fiber. We need fiber to remove toxins and excess cholesterol from our body.

I add a scoop of collagen for additional protein, (9 grams per scoop), but it’s so much more than just protein which is why I like it so much.

Collagen is the most abundant protein in our bodies. It gives our skin strength and elasticity and also replaces dead skin cells. It’s the “glue” that holds our joints and tendons together. Its smooth gel-like structure allows us to glide and move without pain (1) (2). Think of it like greasing a creaky door hinge.

Collagen is also really good for your digestive system. It helps form connective tissue and therefore “seals and heals” the protective lining of the gastrointestinal tract. This means no toxins can ‘leak’ into your system. It soothes your gut’s lining, healing damaged cell walls and infusing it with healing amino acids. It has really helped me heal my leaky gut and cut down on inflammation.

The collagen has no taste and it’s easy to use but it’s optional. The chia pudding is very nutritious without it.

This chia pudding is very simple, you can make it in 5 minutes, then let it sit in the refrigerator to gel. Top it with cacao nibs, berries or whatever you like. I like to take it with me as an afternoon snack when I’m going to be home late for dinner.

It keeps for about 5 days in the refrigerator. If it gets too thick add a little almond milk to thin it out to your desired consistency.

To keep the body in good health is a duty… otherwise we shall not be able to keep our mind strong and clear. – Buddha