My daughter LOVES chia seed puddings! But instead of making her our usual banana chia seed pudding, I decided to give our chia pudding a cinnamon roll makeover! At first we just ate it plain, which we really liked, but then I had the idea to add a pecan topping and Oh. My. Goodness. The topping takes a good cinnamon roll flavored chia seed pudding and turns it into a totally awesome, best chia pudding, best breakfast of all time, this really tastes like a cinnamon roll pudding!
For real, it tastes just like a cinnamon roll in a bowl but without all the work, time, and calories! In fact, I might even go so far as to say that it’s healthy – well, at least a little bit!
It is gluten free, vegan, dairy free, Paleo, and packed with nutrition. Chia seeds have 3 grams of protein per Tablespoon, omega-3’s, calcium, fiber, minerals, and antioxidants – those little seeds pack a punch! Plus, you are getting protein from the pecans and if you want even more, you could always add some unflavored or vanilla protein powder to the pudding 🙂
I like to make chia puddings the night before for breakfast the next morning (my daughter’s favorite) but it can also be eaten as a mid-day snack, or you could make it in the morning for a simple pre-made treat at the end of the day – YUMMY!
All you have to remember when making chia pudding is to use 3 Tbsp. of whole chia seeds per cup of liquid, then the sky’s the limit in terms of flavor options so experiment and have fun! You can add various sweeteners, extracts, cocoa powder, spices, fruit, nuts, seeds, and on and on. If you have any great flavor combos let me know in the comment section!
Pin for later:
- ¼ C + 2 Tbsp. Whole Chia Seeds
- 2 C Non-Dairy Milk
- ¾ tsp. Ground Cinnamon
- 2 Tbsp. Pure Maple Syrup
- 2 Tbsp. Coconut Palm Sugar
- 1½ tsp. Pure Vanilla
- 1 Tbsp. Non-Dairy Butter, Ghee, or Coconut Oil
- 2 Tbsp. Maple Syrup
- 2 Tbsp. Honey (use agave nectar or additional maple syrup for vegan)
- ¾ C Chopped Pecans
- Pinch of Salt
- In a medium bowl or large mason jar, mix together the chia seeds, non-dairy milk, cinnamon, maple syrup, coconut palm sugar and vanilla.
- Cover and refrigerate overnight, or until thickened.
- Melt butter or oil in a medium saucepan. Add the pecans and stir around until they seem slightly toasted, 1 or 2 minutes. Add the honey, maple syrup, and salt to the saucepan.
- Stir to combine and bring to boil. Then, remove from heat. Let set 5 minutes.
- Spoon sticky pecans over pudding and enjoy!