Categories Food + Drink, Whole30 Whole30 Cinnamon Chia Pudding Friday, January 13, 2017Author Stephanie Drenka1 Comment on Whole30 Cinnamon Chia Pudding The biggest Whole30 sacrifice for my husband is breakfast. His favorite things to eat are donuts, french toast, and cinnamon rolls. (None of which are even remotely Whole30-friendly or adaptable) I finally got him to like eggs last year during our first January Whole30 Challenge, but even I get tired of scrambled eggs for breakfast by the second week. This chia pudding was my healthy compromise to satisfy Holden’s sweet tooth. I tossed in a couple dates for sweetness, and added cinnamon (at Holden’s request). I doubled the recipe and had three mason jars in the fridge– one for each of us, and an extra that I brought for lunch yesterday. Holden loved it, and insisted that if I blogged about it, I let everyone know that he was the mastermind behind the cinnamon! Print Yum Whole30 Cinnamon Chia Pudding Ingredients1 Can of Coconut Milk 3 Medjool Dates (be sure to remove pits) 1/2 tsp Cinnamon 1 tb MCT Oil (optional) 1 tb Chia SeedsAdd chia seeds to empty mason jar In a blender, mix coconut milk, dates, cinnamon, and MCT oil. Pour the mixture into the mason jar and stir Cover and refrigerate the jar, leaving it to set overnight Enjoy for breakfast the next morning!Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1http://stephaniedrenka.com/whole30-cinnamon-chia-pudding/ Click here to pin and save this recipe for later.