Low Iodine Cinnamon-Walnut Apple Chia Pudding
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Learn more →Ingredients
4 servings
For the chia pudding
- 2 cups unsweetened almond milk
- ½ cup chia seeds
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- ½ tsp pure vanilla extract
- ¼ tsp ground ginger
For the apple topping
- 2 medium apples, peeled, cored, and diced into ½-inch pieces
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
- ⅛ tsp ground ginger
- ½ cup raw walnuts, roughly chopped
- 1 pinch fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
Instructions
- 1
In a medium bowl, whisk together the almond milk, chia seeds, 2 tbsp maple syrup, 1 tsp ground cinnamon, vanilla extract, and 1/4 tsp ground ginger until fully combined. Let the mixture sit for 5 minutes, then whisk again to break up any clumps of chia seeds.
- 2
Divide the chia mixture evenly among 4 jars or glasses. Cover and refrigerate for at least 4 hours, or overnight, until the pudding is thick and set — it should hold its shape when the jar is tilted.
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