Cinnamon Chia Blood-Sugar Pudding
A gentle, filling chia pudding built for steady blood sugar — plenty of fiber and healthy fat, warm cinnamon doing most of the sweetening. A safe, satisfying everyday dessert or breakfast.
Why you'll love this recipe
- Not one spoon of refined sugar
- No baking required
- Makes enough for 4
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1/3 cup (55 g) chia seeds
- 1 1/2 cups (360 ml) unsweetened almond or coconut milk
- 1 1/2 tsp cinnamon
- 1 tsp vanilla, pinch salt
- Optional: 1–2 tsp maple syrup, only if needed
- Top with: a few berries, chopped walnuts
How to make it
Whisk the milk, cinnamon, vanilla, salt (and optional maple) together.
Whisk in the chia seeds; wait 5 minutes and whisk again to prevent clumps.
Cover and chill at least 4 hours or overnight.
Stir; divide into 4 cups.
Top with a small handful of berries and walnuts (the fat and fiber further blunt any glucose rise).
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Do I need to bake Cinnamon Chia Blood-Sugar Pudding?
No baking at all. It sets in the fridge, so you do not need to turn the oven on - which makes it an easy one for a hot day.
How long does Cinnamon Chia Blood-Sugar Pudding keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Cinnamon Chia Blood-Sugar Pudding make?
This makes enough for 4. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Cinnamon Chia Blood-Sugar Pudding
A gentle, filling chia pudding built for steady blood sugar — plenty of fiber and healthy fat, warm cinnamon doing most of the sweetening. A safe, satisfying everyday dessert or…
Ingredients
- 1/3 cup (55 g) chia seeds
- 1 1/2 cups (360 ml) unsweetened almond or coconut milk
- 1 1/2 tsp cinnamon
- 1 tsp vanilla, pinch salt
- Optional: 1–2 tsp maple syrup, only if needed
- Top with: a few berries, chopped walnuts
Instructions
- Whisk the milk, cinnamon, vanilla, salt (and optional maple) together.
- Whisk in the chia seeds; wait 5 minutes and whisk again to prevent clumps.
- Cover and chill at least 4 hours or overnight.
- Stir; divide into 4 cups.
- Top with a small handful of berries and walnuts (the fat and fiber further blunt any glucose rise).
