Chia seeds are full of health benefits. These amazing little seeds slow digestion, help prevent spikes in blood sugar for diabetics, are full of fiber, omega-3, calcium, manganese, protein, and so much more. They also help you feel fuller faster.
I use chia seeds in many things. I put them in a Chia Fresca to drink almost every day, and even use them in one of my favorite salad dressings! I've been wanting to make a chia pudding for a long while now, but somehow the timing just never quite worked out right.
With spring in the air, I was sent a free jar of Mussleman's Apple Butter to create a brunch friendly recipe. Because what goes better with spring than bunch? Not much! Well... maybe flowers!
So, with my beautiful inspiration blooming on my kitchen table and my full jar of apple butter in hand - it didn't take long for me to come up with the notion of an Apple Cinnamon Chia Pudding.
This pudding had all the great flavors of an apple pie, but in the form of something that is much more healthy. Plus, it will definitely take care of any craving you may have for sweets.
You could enjoy this tasty treat as a breakfast, brunch, lunch, snack, or even a dessert!
My grandmother nearly licked the bowl clean once I was finished taking pictures here. Hehe.
Apple Cinnamon Chia Pudding
Servings: 1 • Size: About 1 Cup • Calories: 176 • Fat: 4.5 g • Carb: 28.3 g • Fiber: 6.7 g • Protein: 7.6 g • Sugar: 18.6 g • Sodium: 70.2 mg
1/2 C. Fat Free Milk
2 Tbsp. Chia Seeds
2 Tbsp. Apple Butter
1/8 Tsp. Vanilla Extract
Pinch of Ground Cinnamon
Optional Add-Ins: Fresh Apple Slices, Apple Butter, or Fat Free Vanilla Greek Yogurt.
Toss the ingredients together in a basic mason jar or other sealable container.
Shake or stir together until well combined.
Cover and refrigerate for at least 2 hours.
Once ready, remove from the fridge and serve chilled.
I added a swirl of fat free vanilla greek yogurt for a change of color and texture.
Eat within 2 days of making for best results. The longer it sits the thicker the pudding will become.