Creamy Chia Seed Pudding with Cinnamon Granola
There’s something about mornings that feel just a little better when you’ve got a jar of chia seed pudding waiting in the fridge. You know that feeling, when breakfast is already done, and all that’s left to do is grab a spoon, top it with something crunchy, and dive in. That’s the magic of this chia pudding with cinnamon granola. It’s easy, it’s make-ahead, and it tastes like a cozy hug… with a little crunch.
The pudding itself is simple, chia seeds, creamy almond milk, a drizzle of maple, and just a hint of vanilla. Nothing complicated, but when those tiny seeds swell overnight into this thick, creamy texture? It feels like magic. It’s one of those things that make you wonder, why don’t I do this every week?
The Granola That Steals the Show
Now, let’s talk about the real star of this recipe, the cinnamon granola. Oh my gosh, it’s everything. Sweet, spiced, and toasty with crunchy oats, buttery coconut oil, and a whole bunch of seeds—sunflower and pumpkin seeds for that nutty bite. And then, because I can’t help myself, a sprinkle of chopped nuts for extra texture. When this comes out of the oven, warm and golden, your kitchen smells like fall in the best possible way. You’ll want to snack on it straight from the tray (and honestly, you should).
When you pile that crunchy, cinnamon-spiced goodness on top of creamy chia pudding? That contrast is what makes this breakfast a win. Smooth meets crunchy, lightly sweet meets warm spice, it’s balance in every bite.
This is the kind of recipe that makes mornings feel calm, even on the busiest days. You make the pudding the night before, bake the granola whenever you’ve got 20 minutes, and suddenly you’ve got a breakfast that feels special. It’s perfect for meal prep, for those mornings when you want something healthy but still satisfying, or even as an afternoon snack when you’re craving something sweet but not over-the-top.
So, grab your favorite jar, spoon in the pudding, top with that cinnamon granola, maybe add some fresh fruit if you’re feeling extra, and there you have it. A little bowl of creamy, crunchy goodness that tastes like simple happiness.
Chia Seed Pudding with Cinnamon Granola
Ingredients
For the Chia Seed Pudding:
- ½ cup chia seeds
- 2 cups unsweetened almond milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp of salt
For the Cinnamon Granola:
- 2 cups old-fashioned rolled oats
- ½ cup raw sunflower seeds
- ½ cup raw pumpkin seeds
- ½ cup almonds chopped
- ¼ cup coconut oil melted
- ⅓ cup maple syrup
- 2 tsp ground cinnamon
- ½ tsp vanilla extract
- 1/2 tsp of salt
Instructions
- In a large bowl or jar, combine ½ cup chia seeds, 2 cups unsweetened almond milk, 2 tbsp maple syrup, 1 tsp vanilla extract, and 1/2 tsp of salt. Whisk well to prevent clumping. Let sit for 10 minutes, then whisk again.½ cup chia seeds, 2 cups unsweetened almond milk, 2 tbsp maple syrup, 1 tsp vanilla extract, 1/2 tsp of salt
- Cover and refrigerate for at least 4 hours or overnight, until thick and pudding-like.
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl, combine 2 cups old-fashioned rolled oats, ½ cup raw sunflower seeds, ½ cup raw pumpkin seeds, and ½ cup almonds. In a small bowl, whisk ¼ cup coconut oil, ⅓ cup maple syrup, 2 tsp ground cinnamon, ½ tsp vanilla extract 1/2 tsp of salt. Pour over the oat mixture and stir until well coated.2 cups old-fashioned rolled oats, ½ cup raw sunflower seeds, ½ cup raw pumpkin seeds, ½ cup almonds, ⅓ cup maple syrup, 2 tsp ground cinnamon, ½ tsp vanilla extract, 1/2 tsp of salt
- Spread evenly on the baking sheet. Bake for 20–25 minutes, stirring halfway, until golden and fragrant. Let cool on the pan for 30 minutes before serving.
