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This Cinnamon Raisin Chia Pudding is an irresistibly delicious breakfast or snack made with only five ingredients and five minutes of prep. It's made with almond milk and naturally sweetened with dates, making it Paleo, vegan, and Whole30-compliant.
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Cinnamon Raisin Chia Pudding

If you're looking for a wholesome, easy-to-make, and naturally sweet snack or dessert, this Cinnamon Raisin Chia Pudding is the perfect choice. It's vegan, gluten-free, refined sugar-free, and takes just minutes to prep. The best part? It tastes like a comforting bowl of oatmeal cookies—without the oven!
Course Breakfast
Cuisine Healthy
Keyword chia, chia pudding, cinnamon, dairy free, gluten free, vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Author Rachel Conners

Ingredients

  • 1 cup unsweetened almond milk or non-dairy milk of choice
  • 2 Medjool dates pitted and diced into bits
  • ½ teaspoon ground cinnamon
  • 3 tablespoons chia seeds
  • ¼ cup raisins

Instructions

  • In a liquid measuring cup, combine the almond milk, dates, and ground cinnamon. Whisk in the chia seeds and raisins. Place in the refrigerator for 30 minutes, and stir one more time to redistribute the chia seeds.
  • Cover and refrigerate overnight, or for at least 6 hours. Serve with more raisins, chopped walnuts, and a sprinkle of cinnamon. You can also top with your favorite fruit.
  • Store your cinnamon raisin chia seed pudding in an airtight container in the fridge for up to 5 days.
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