Creamy almond milk chia pudding gets its warmth from cinnamon, vanilla, and a whisper of ground ginger, then sets overnight into a thick, spoonable base that holds together perfectly in individual jars. Fresh quartered figs and roughly chopped raw walnuts pile on top for natural sweetness and satisfying crunch, with a drizzle of honey to finish it off. It's an easy make-ahead breakfast or snack that comes together with pantry-friendly, whole-food ingredients — no grains, no dairy, no fuss. The overnight set makes mornings simple: just spoon into jars, top, and go. This one's a great fit for a Paleo routine, especially if you like your breakfast a little sweet and a little nutty.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a medium mixing bowl, whisk together the almond milk, honey, ground cinnamon, vanilla extract, ground ginger, and sea salt until the honey is fully dissolved.
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds are clumped together. Let the mixture sit for 5 minutes, then whisk again — this second stir prevents the seeds from settling into a solid mass at the bottom.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
