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Vanilla, Cinnamon and Nutmeg Pudding

This take on a traditional rice pudding makes a fantastic dessert, but works just as well for breakfast too. Who doesn’t love dessert for breakfast?! We live like kings.





  • 1/3 cup chia seeds (white look pretty!)
  • 1 cup unsweetened almond (or other) milk
  • ½ teaspoon natural vanilla extract
  • 2 tablespoons natural vanilla protein powder
  • 1 tablespoon rice malt syrup (or sweetener of choice)
  • 1 teaspoon ground cinnamon
  • pinch ground nutmeg


  1. Combine all ingredients in a bowl, then cover and refrigerate overnight.
  2. Transfer mixture to a food processor and blend until smooth.
  3. Return to refrigerator for 30 minutes until chilled.
  4. Top with additional cinnamon as desired.

This pudding is thick, almost like a mousse. If you want it a little thinner, add some extra milk.
Add more sweetener or a little extra natural vanilla extract if you have a sweet tooth.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

    1. What would you be using in place of them Katie? The chia seeds are important in the recipe to create the pudding effect.

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