Cinnamon Chia Pudding with Berries

Ingredients

• 1/4 cup (40g) chia seeds
• 1 cup (240g) unsweetened oat milk (or other unsweetened milk)
• 1/2 tsp (2g) vanilla extract
• 1/4 tsp ground cinnamon
• 5-10 drops liquid monk fruit or stevia, optional, to taste
• 1/2 cup (75g) fresh mixed berries (blueberries, raspberries, or strawberries)
• 1 Tbs (5g) toasted oats

Instructions

1. In a jar or container, whisk together the chia seeds, oat milk, vanilla, cinnamon, and sweetener (if using).
2. Let sit for 10 minutes, then stir again to break up any clumps.
3. Cover and refrigerate for at least 4 hours, or overnight, until thickened to a pudding consistency.
4. Stir before serving. Top with fresh berries and toasted oats.

Notes

• Why it’s diabetes-friendly: Chia seeds are very high in soluble fiber, which slows how quickly carbohydrates are digested and absorbed, helping blunt blood sugar spikes. Berries have a lower glycemic impact than most fruits thanks to their high fiber and antioxidant content, so a modest portion adds sweetness without a big glucose surge.
• Keeps in the fridge for up to 4 days — make a batch to have breakfast ready all week.