Overnight Chia Pudding with Apples + Cinnamon {Gluten Free + Dairy Free}

Overnight Chia Seed Pudding

Since I have Celiac Disease I have to find other ways to get my grains than your traditional "whole grain" foods. Chia seeds fill that void, and as an added bonus, they're usually grown organically. Today's Overnight Chia Seed Pudding recipe is a simple gluten free breakfast idea.

It took me years to be brave enough to try chia seeds. They're a superfood. That label can be a little daunting. During my studies at the Institute of Integrative Nutrition, I learned more about the benefits and took a step out of my comfort zone. Now I eat them a few times a week in my smoothies, puddings, and even as an alternative to other gluten free breakfast options.

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Smoothies are a nutrient dense way to start your morning, but I usually turn towards warm meals in the winter months. Sometimes a smoothie just doesn't cut it.

That's where this overnight chia seed pudding recipe comes in like a warm cozy blanket wrapped in cinnamon.

Download the recipe and shopping list here.

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Antioxidants are another reason to load up on chia seeds during the winter. Chia seeds score about 9,800 on the ORAC scale and that value almost doubles when you soak them overnight (like we do for this recipe). They're also full of protein, high in vitamins, dietary fiber, and omega 3 fatty acids.

Since chia seeds are high in fiber, it's important to drink water throughout the day to flush the fiber from your body.

When I love something, I tend to make it a lot!

What's even better about this recipe?

It can even be served as a dessert when chilled. ;)

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Download the recipe and shopping list here.

Overnight Chia Pudding with Apples + Cinnamon {Gluten Free + Dairy Free}

Prep time:

5 mins

Total time:

5 mins

Serves:

2

Ingredients

  • 2 cups unsweetened non-dairy milk
  • 2/3 cup chia seeds
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • dash of turmeric (optional)
  • 1 tablespoon maple syrup to sweeten (optional)
  • 1 handful of raw almonds
  • Serve with diced apples on top (optional)

Instructions

  1. The night before you want the pudding for breakfast, mix dairy-free milk, chia seeds, vanilla, cinnamon, and nutmeg in a bowl. If using a container with a lid, shake well and let it sit overnight in the refrigerator.
  2. The next morning, transfer the chia pudding from the container to a pot on the stove. Warm it for 2 to 3 minutes and serve it in a bowl.
  3. Add maple syrup. Top with diced apples and raw almonds.

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