My daughter just turned ten months old, and she has more personality in her little finger than I could ever hope to have. She has an insatiable curiosity for the world, and a truly adventurous spirit when it comes to food. Introducing new foods to her is one of my very favorite things to do these days. My husband and I are sort of having an unofficial contest to see who is first to find a food that she doesn’t like. We’ve been playing for months and nobody has won/lost yet, which I suppose means we are all winners. (Can I get an AMEN for no peanut allergy???!!!)
Anyhow, as part of this teaching a person about food and eating, I have been challenging myself to re-think my opinions on foods that I have spent my entire life avoiding… Baked beans, I’m talking to you. I may not be able to completely change my mind about foods that I have never really enjoyed, but at the very least I can try to avoid passing those feelings on to her. So far it’s working…she loves baked beans. I haven’t warmed up to them just yet.
Today’s recipe is bit of a diversion from my usual cooking/baking recipes. Maple Cinnamon Chia Pudding is without a doubt the easiest recipe on my site. In fact, my ten month old loves to do the only “work” involved, which is shaking a jar. She also loves to eat the finished product, and let me tell you, cleaning chia seeds off from an exuberant little lady is no small feat, but it’s worth it. Chia seeds have a vast number of health benefits that I can get behind, so we have been tinkering around to come up with a recipe that all three of us enjoy. What I love about this chia pudding is that it is SO easy to make, it makes a great on-the-go breakfast or snack, and it can also curb a sweet craving-especially if you top it with some fresh berries. Plus I’m in the midst of a full-blown maple syrup obsession right now, so it seemed obvious to sweeten things up with that beloved nectar. This Maple Cinnamon is a great way to introduce chia seeds into your diet, and it tastes great too!
(Scroll down page for printable version of this recipe.)
Maple Cinnamon Chia Pudding
By Kitchen Joy®
1 cup milk (any variety is fine)
¼ cup pure maple syrup, preferably dark amber or grade B
1 teaspoon pure vanilla extract
½ teaspoon cinnamon
1/3 cup whole black chia seeds
Measure all ingredients into a pint-sized jar. Seal with lid. Shake for a few seconds until all ingredients are incorporated. Let sit for 15 minutes, then shake again. Refrigerate overnight. Serve with fresh fruit.
Keep refrigerated. Enjoy within 5 days.
Happy Easter! I hope you’re able to spend time with your family and celebrate the resurrection of Jesus Christ. He is Risen!!!