Okay, confession time: when the temperatures drop, getting up to face the day feels like a personal betrayal, especially when my bed is so warm and cozy. The only thing that helps is the promise of my beloved coffee and a little bit of this Winter Chia Pudding. 

This little jar of magic is loaded up with all the good stuff. Spices, healthy fats, and even sweet spiced apples. Whether you’re already a huge fan of chia pudding or trying it for the first time, I think you’re gonna love this one. Plus, it’s easy super easy to prep!

Why I Love This Recipe (And You Will, Too)

• Chia Seeds: These little seeds contain a ton of great nutrients and they soak up other flavors really well. They also have a classic pudding-like texture while sneaking in fiber and plant-based protein.
• Collagen Powder: This adds a few extra grams of protein and supports skin and joints (because, let’s be real, my knees are not what they used to be).
• Warming Spices: There’s something about winter that pairs so nicely with the warm flavors of cinnamon, ginger, and cardamom.
• Almond Butter: Healthy fats for the win! Feel free to swap it for ​peanut butter if that’s more your jam. 
• Cooked Apples: Sweet, spiced, and soft. They add a natural freshness to the this pudding.
• Great for Meal Prep: Whip up a few jars and eat it all week!

What’s the Deal with Chia Seeds?

I know, I know. They look like they belong in a bird feeder, but trust me. Chia seeds are awesome. Here’s why they deserve a spot in your pantry:

• Fiber Boost: Just 2 tablespoons of chia seeds pack around 10 grams of fiber, which is great for digestion.
• Omega-3s: Chia seeds are loaded with fatty acids that are great for heart health.
• Plant-Based Protein: This pudding is perfect for anyone looking for alternatives to meat-based proteins.
• Versatility: You don’t have to stop at vanilla chia pudding. Chia seeds are great in smoothies and overnight oats too!

Disclaimer: While chia seeds are amazing, they come with a small warning label. These little guys are like sponges. When they soak up liquid, they expand and form a gel-like coating, which is what gives chia pudding that delightful pudding-like texture.

However, if you eat a bunch of dry chia seeds and then drink a lot of liquid, those seeds will expand inside your digestive system. Sounds like something out of a sci-fi movie, right? While it’s generally harmless, it can leave you feeling… let’s just say, not great. Think bloating, discomfort, and maybe some regrets about life choices.

Also, if you’re new to high-fiber foods, go easy on the portions at first. Those 2 tablespoons of chia seeds pack a whopping 10 grams of fiber, and your digestive system might need a little time to adjust. No one wants to be caught off guard with a surprise fiber overload when they’re just trying to enjoy a healthy recipe.

Ingredients

The Pudding Part

• 2 tablespoons chia seeds
• 1 scoop collagen powder (optional, but I like the extra protein)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ½ teaspoon vanilla extract
• 2 teaspoons pure maple syrup
• ⅔ cup unsweetened almond milk (or any non-dairy milk you love—oat milk, coconut milk, or cashew milk all work too)
• 1 tablespoon almond butter

The Toppings (AKA the Fun Part)

• ½ apple, peeled and cubed
• ½ teaspoon cinnamon
• ¼ teaspoon ground cardamom
• 1 tablespoon almond butter
• 5 pecans, toasted (because a little crunch is everything)
• 1 teaspoon hemp seeds
• 1 teaspoon maple syrup

Substitutes

• Milk Swap: No unsweetened almond milk? No problem! Oat milk, coconut milk, or cashew milk will do the trick.
• Nut Butter: Swap almond butter for peanut butter or cashew butter if that’s what you’ve got.
• Collagen Powder: Not your thing? Use your fave protein powder or just skip it.

How to Make Winter Chia Pudding

Step 1:

In a glass or mason jar, toss in your chia seeds, collagen powder, cinnamon, ginger, vanilla extract, maple syrup, 1 tbsp almond milk, and half of the almond butter. Give it a good stir (seriously, stir like you mean it). Pop it in the fridge for 2 hours. If you can, give it another stir to break up any pesky clumps of chia seeds. Let it chill for another 2 hours until it’s nice and set.

Step 2: 

While your pudding’s doing its thing, throw some cubed apple, cinnamon, cardamom, and a little bit of water into a small pot. Let it simmer on low for about 15 minutes. Your kitchen is gonna smell amazing. Once the apples are soft and cozy, let them cool.

Step 3: 

Time to top your pudding! Add the spiced apples, the rest of the almond butter, toasted pecans, hemp seeds, and a drizzle of maple syrup. Dig in, or stash it in an airtight container for the next day. Boom. Breakfast is done!

Tips for Making Chia Pudding

• Stir It Twice: To dodge those weird clumps of chia seeds, give the pudding a second stir after it starts to set.
• Blended Version: For a smoother texture, blend the pudding before chilling.
• Mix Up the Toppings: Try fresh berries, a sprinkle of cacao nibs, or some homemade granola.
• Meal Prep: Make a few jars at once. Your future self you will thank you when you’re running out the door.

FAQs: 

Can I Use a Different Milk?

Absolutely. Unsweetened almond milk is my go-to, but oat milk, coconut milk, or cashew milk all work.

Why is My Chia Pudding Runny?

You probably didn’t use enough chia seeds. Stick to 2 tablespoons per ⅔ cup of liquid for the right consistency.

Can I Make a Chocolate Version?

Heck yes! Add a tablespoon of cocoa powder for a quick chocolate chia pudding fix.

How Long Does It Last?

Up to 5 days in an airtight container in the fridge.

Ch-ch-ch-chia Pudding!

This pudding is perfect for a quick (make-ahead) breakfast, a cozy afternoon snack, or a healthy sweet treat! 

What will you be adding to your Chia Pudding. I’d love to know! Be sure to comment below. 

Winter Chia Pudding

A creamy, fiber-rich pudding made with chia seeds, almond or coconut milk, vanilla, and cinnamon. Add collagen for a skin and joint boost, and top with seasonal fruits like pomegranate or roasted nuts.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cooling Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 1 person

Calories 553 kcal

Ingredients

  

1x2x3x

Pudding

• 2 tbsp chia seeds
• 1 tbsp collagen powder
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ½ tsp vanilla extract
• 2 tsp maple syrup
• ⅔ cup almond milk unsweetened, can sub for any plant-based milk
• 1 tbsp almond butter

Toppings

• ½ apple peeled and cubed
• ½ tsp cinnamon
• ¼ tsp ground cardamom
• 1 tbsp almond butter unsweetened, can sub for any plant-based milk
• 5 pecan nuts toasted
• 1 tsp hemp seeds
• 1 tsp maple syrup

Instructions

 

• Add the chia seeds, collagen powder, cinnamon, ginger, vanilla extract, maple syrup, almond milk, and 1 tbsp almond butter into a glass and give it a good stir to combine everything well. Place the glass into the fridge and let it set for 2 hours then give it another good stir if you can. Put it back into the fridge to set for another 2 hours.
• Put cubed apple, cinnamon, cardamom, and a little water into a small pot. Let the apple simmer for 15 minutes on low. Take it out of the pot and let it cool down.
• When you're ready to eat your chia pudding, top it with the cooked apple, other tbsp of almond butter, pecan nuts, hemp seeds, and maple syrup.

Nutrition

Calories: 553kcalCarbohydrates: 47gProtein: 20gFat: 35gSaturated Fat: 3gPolyunsaturated Fat: 14gMonounsaturated Fat: 15gTrans Fat: 0.03gSodium: 244mgPotassium: 534mgFiber: 16gSugar: 24gVitamin A: 98IUVitamin C: 5mgCalcium: 525mgIron: 4mg

Keyword chia seeds, plant-based

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