Cinnamon Apple Chia Pudding

Ingredients – chia pudding

• 1/4 cup chia seeds

• 1 cup unsweetened cashew milk (or your choice of milk)

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon cinnamon

Ingredients – cinnamon apple topping

• 1 apple cored and diced

• 1-2 teaspoons coconut oil

• ½ teaspoon cinnamon

• ½ teaspoon lemon juice

• A few tablespoons of water

• Pinch of sea salt

Instructions:

1. Prepare the Chia Pudding: In a medium bowl, whisk together chia seeds, cashew milk, vanilla extract and cinnamon. Let it sit for 5 minutes, then whisk again to prevent clumping. Cover the bowl and refrigerate for at least 2 hours or overnight until the chia seeds absorb the liquid and the mixture thickens.

2. Make the Cinnamon Apple Topping: In a skillet, heat coconut oil (or butter) over medium heat. Add the diced apples, cinnamon, lemon juice, and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, and adding a tablespoon of water when the apples start to dry up. This will help to create sauce. Cook until the apples soften and caramelize slightly. Remove from heat and let cool slightly.

3. Assemble: Divide the chia pudding into serving bowls or jars. Top with the warm cinnamon apples. Optional to add chopped nuts, granola, a drizzle of nut butter, or extra cinnamon.

Tip: You can make a bigger batch of chia pudding and store it in the fridge for up to 5 days.

Note: I’m fine to skip this if we don’t think there is time. Could be one of those 60 second nuggets Frank was talking about. Storyline will focus on how to make quick nutritious snacks,

leaning into seasonal flavors and setting yourself up for a healthy week.