Name: Chai-Spiced Chia Pudding
Prep time: 5 min
Total time: 185 min
Ingredients: 2 cups milk or unsweetened non-dairy milk; 4 scoops unflavored collagen peptides; ½ cup chia seeds; 2-3 tbsp pure maple syrup; ½ tsp vanilla extract; 1 tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp grated whole cloves; ¼ tsp grated cardamom pods; pinch of ground black pepper

This Chai-Spiced Chia Pudding with collagen combines warm spices in a cool, creamy pudding that’s perfect for a quick breakfast or snack.

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Collagen Chia Pudding in jars with cinnamon stick

I shared this chai-spiced chia pudding for this month’s cooking demo at Sprouts. The theme was all about fall superfoods. Tasked to share ways to add a nutrition boost to common recipes, I created this delicious new recipe for weekly meal prep breakfasts or even a healthier dessert.

This one may not seem so regular but hear me out. It’s packed with warm, comforting spices including cinnamon, cardamom (the green pods above), cloves, ginger, and a pinch of black pepper.

To sweeten it up, I used a bit of maple syrup which you can adjust to your liking. I added collagen because of the potential health benefits and the fact that it dissolves effortlessly in any kind of liquid.

Make this Chai-Spiced Chia Seed Pudding with Collagen for an easy make-ahead dessert or overnight breakfast for #mealprep

How to make collagen chia pudding

To make this recipe, you’ll need to whisk together the milk and collagen to start. Then add the spices, sweetener, and finally the chia seeds. Getting the ratio of liquid to chia seeds plus allowing enough chill time to set are the key factors for a successful chia seed pudding. This chai spiced chia pudding is no exception.

TIP: After you stir the chia and milk mixture and put it into the refrigerator, go back and give it a stir after a couple of hours. This way, you’ll make sure the chia seeds are suspended in the liquid not all hanging out at the bottom of the bowl.

Is the collagen required?

No. You can absolutely leave the collagen out. And leaving the collagen out with non-dairy milk makes this a completely vegan recipe. Plus it’s a lot cheaper!

I have been drinking chai since my first year working as an inpatient dietitian in the hospital. I remember it so well because my co-worker tried a packet of my chai “tea” and couldn’t understand “why I was drinking that spicy tea!” I was in love and never ever looked back. Today, I drink chai throughout the year and I’ve learned a lot about it over the years.

What is chai?

Traditionally, chai is a blend of warming spices and tea steeped with milk. There is no reason to say chai + tea because it’s like saying “tea tea.”

It’s incredibly comforting and forgiving to make your own. Cardamom, ginger, and cinnamon are key ingredients to include but you can add your favorites to flavor it as you’d like.

jar of chia pudding with a cinnamon stick on top

I know you’ll love the chai flavors in this pudding. But throughout other times of the year you might try these other options.

Chia Pudding Recipes

Mango Chia Pudding

Creamsicle Chia Pudding

And here’s the simple recipe for chai-spiced chia pudding:

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5 from 5 votes

Chai-Spiced Chia Pudding

This Chai-Spiced Chia Pudding with collagen combines warm spices in a cool, creamy pudding that’s perfect for a quick breakfast or snack or healthier dessert.

Prep Time5 mins

Resting Time3 hrs

Total Time3 hrs 5 mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: chia pudding

Servings:

Calories: 225kcal

Author: Marisa Moore

Ingredients

2 cups milk or unsweetened non-dairy milk
4 scoops unflavored collagen peptides
½ cup chia seeds
2-3 tablespoon pure maple syrup
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon grated whole cloves
¼ teaspoon grated cardamom pods
pinch of ground black pepper

Instructions

In a medium bowl, whisk the milk and collagen until dissolved. Add the vanilla extract, maple syrup, and spices and whisk until combined. Stir in the chia seeds, cover and refrigerate overnight (or at least 3 hours).

After about 2 hours - Stir at least once to make sure the chia seeds didn't all sink to the bottom.
Once the pudding is set, spoon into a serving dish. Top with extra cinnamon and a sprinkle of black pepper if desired and serve.

Notes

TIP: I noticed something in making a big batch for my demo this week that I want to share. After you stir the chia and milk mixture and put it into the refrigerator, go back and give it a stir after a couple hours. This way, you'll make sure the chia seeds are suspended in the liquid not all hanging out at the bottom of the bowl.

Nutrition