Sticky Bun Chia Seed Pudding Recipe

Introduction

Experience a delightful morning treat with this Sticky Bun Chia Seed Pudding. Creamy chia pudding pairs perfectly with sweet, sticky pecans for a comforting and nutritious start to your day.

Ingredients

• 2 cups Unsweetened Cashew Milk
• ½ cup chia seeds
• 2 tablespoons agave nectar
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoons real maple syrup
• Pinch of salt
• ¾ cup chopped pecans

Instructions

1. Step 1: In a medium bowl, whisk together the cashew milk, chia seeds, agave nectar, brown sugar, cinnamon, and vanilla extract until fully combined.
2. Step 2: Cover the mixture and refrigerate overnight to allow the chia seeds to absorb the liquid and thicken into a pudding.
3. Step 3: To prepare the sticky pecans, combine the maple syrup, agave nectar, and a pinch of salt in a saucepan over medium heat.
4. Step 4: Bring the mixture to a boil, then remove from heat and stir in the chopped pecans.
5. Step 5: Let the pecans sit for 5 minutes to absorb the syrup and become sticky.
6. Step 6: Serve the chia seed pudding topped with the sticky pecans and enjoy immediately.

Tips & Variations

• For a nut-free option, substitute pecans with pumpkin seeds or sunflower seeds.
• Add fresh fruit like sliced banana or berries for extra flavor and nutrition.
• Use maple syrup alone if you prefer a more natural sweetener instead of combining with agave.

Storage

Store any leftover chia pudding in an airtight container in the refrigerator for up to 3 days. Keep sticky pecans in a separate container at room temperature for up to 2 days to maintain their texture. Reheat pecans slightly if they harden before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of milk for the pudding?

Yes, you can substitute cashew milk with almond, oat, coconut, or any other plant-based milk according to your preference.

Is it necessary to refrigerate the pudding overnight?

Refrigerating overnight allows the chia seeds to fully swell and create a thick, pudding-like texture. If short on time, refrigerate for at least 4 hours.

Sticky Bun Chia Seed Pudding Recipe

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★★★★★

4.9 from 97 reviews

A delightful Sticky Bun Chia Seed Pudding that combines creamy cashew milk and nutrient-rich chia seeds with a sweet and sticky pecan topping, perfect for a healthy and indulgent breakfast or snack.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 8 hours 15 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chia Seed Pudding

• 2 cups Unsweetened Cashew Milk
• ½ cup chia seeds
• 2 tablespoons agave nectar
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Sticky Pecans

• 2 tablespoons real maple syrup
• 2 tablespoons agave nectar
• Pinch of salt
• ¾ cup chopped pecans

Instructions

1. Prepare Chia Seed Mixture: In a medium bowl, whisk together the unsweetened cashew milk, chia seeds, agave nectar, brown sugar, ground cinnamon, and vanilla extract until well combined.
2. Refrigerate: Cover the bowl and refrigerate the mixture overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding consistency.
3. Make Sticky Pecans: In a small saucepan, combine the real maple syrup, agave nectar, and a pinch of salt. Bring the mixture to a boil over medium heat, stirring occasionally.
4. Add Pecans: Remove the saucepan from the heat and stir in the chopped pecans, ensuring they are well coated with the sticky syrup.
5. Let Pecans Sit: Allow the sticky pecans to sit for 5 minutes so the syrup thickens slightly and coats the nuts perfectly.
6. Serve: Spoon the sticky pecans generously over the chilled chia seed pudding and enjoy this sweet, crunchy, and creamy treat.

Notes

• This pudding can be prepared the night before for a quick and easy breakfast.
• Use any nut milk as a substitute for cashew milk if preferred.
• Adjust the sweetness by modifying the amount of agave nectar and brown sugar to your taste.
• For added texture, top with fresh fruit or shredded coconut.
• Store leftover pudding covered in the refrigerator for up to 3 days.

Keywords: chia seed pudding, sticky buns, pecans, healthy breakfast, vegan pudding, cashew milk pudding, sweet pecan topping