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Chia Pudding with Almond Butter

A make-ahead breakfast that does the work while you sleep. Creamy chia pudding topped with almond butter and fresh apple — high in fiber, low in effort, and perfectly blood sugar friendly for gestational diabetes mornings.
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Prep Time 5 minutes
2 hours
Total Time 2 hours 5 minutes
Servings: 1 person
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp chia seeds black or white
  • 3/4 cup unsweetened almond milk
  • 1 pinch cinnamon
  • 1 tbsp almond butter natural, no sugar added
  • 1/2 small apple diced

Equipment

  • 1 Mason jar or small bowl with lid
  • 1 Measuring spoons
  • 1 Spoon for stirring

Method
 

  1. In a mason jar or small bowl, combine chia seeds, unsweetened almond milk, and cinnamon. Stir well to prevent clumping.
  2. Cover and refrigerate for at least 2 hours, or overnight for best texture.
  3. When ready to eat, stir the pudding. If too thick, add a splash of almond milk.
  4. Top with almond butter and diced apple. Serve cold.
    5. Blood Sugar Tip: Chia seeds are rich in soluble fiber, which slows digestion and helps prevent sharp glucose rises.

Notes

<strong>Blood Sugar Tip:</strong> Chia seeds are rich in soluble fiber, which slows digestion and helps prevent sharp glucose rises.
<strong>Make-Ahead:</strong> This pudding keeps in the refrigerator for up to 5 days. Prepare multiple jars at once for grab-and-go breakfasts all week.
<strong>Texture Tip:</strong> If your pudding is too runny, add 1 extra teaspoon of chia seeds and let sit another 30 minutes. If too thick, stir in 1–2 tablespoons of almond milk.
<em>Always consult your healthcare provider for personalized dietary advice during pregnancy.</em>