I’ve been loving all the fall inspired recipes that have been showing up on my Instagram feed as of late! Every day I’m adding a new item to my never-ending list of things to make. This year we got a huge haul from our apple tree, so I decided to make a delicious apple cinnamon chia cup! It’s easy, nutritious and hands down one of my favourite on-the-go breakfast options!
1 cup full fat coconut milk
1 cup almond milk
2 tbsp maple syrup
1 tsp vanilla
1 tsp cinnamon
Pinch of sea salt
Optional: 1 scoop protein powder or collagen peptides *see notes
1/2 cup chia seeds
Homemade granola (click here for the recipe)
In a blender combine the coconut milk, almond milk, maple syrup, vanilla, cinnamon, sea salt, and optional protein powder/collagen. Blend until combined.
Add the chia seeds intermittently by pulsing them in. Pulse briefly every 1-2 minutes until the pudding starts to thicken and the seeds remain evenly distributed. 3-4 pulses is usually enough to avoid seeds settling at the bottom.
Transfer to a jar and refrigerate overnight (or at least 4 hours).
Serve with toppings and enjoy!
If you use protein powder, it will be thicker, so consider adding an extra 1/4 cup nut milk.
You can use any kind of non-dairy milk, however, do not use the canned coconut milk alone or it will be too thick.
You can sub maple syrup for honey or even 2-3 medjool dates.
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