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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.

Recipe

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SERVES: 2

INGREDIENTS:

  • 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

METHOD:

  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.

Tips:
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).

2 Comments
    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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