Pomegranate Chia Seed Breakfast Pudding
This pomegranate chia seed pudding is an easy, no-cook breakfast that comes together in just a few minutes. It’s lightly spiced with cinnamon, naturally dairy-free, and perfect for winter mornings when you want something nourishing but not heavy. Make it ahead and let it chill overnight, or give it at least an hour for the chia seeds to fully expand.
Equipment
- 16 oz mason jar
Ingredients
- 3 tbsp chia seeds
- ~2 cups milk of choice I prefer oat milk
- ½ cinnamon stick Costco has a great pack
- Pomegranate arils for topping
- Optional: maple syrup for a sweeter, dessert-style version
Instructions
- Get a 16 oz mason jar out.
- Add the chia seeds to the jar.
- Fill the jar to the top with your milk of choice.
- Add the cinnamon stick.
- Screw on the lid and ring, then shake really well.
- Place in the fridge for at least 1 hour, or overnight for best texture.
- When ready to eat, stir well and top with as many pomegranate arils as you want.