Chia Pudding With Pecans, Cinnamon & Maple Syrup

This Chia pudding breakfast is so decadent. It tastes fantastic and is so rich and creamy! It is packed full of protein (11g per serving), good for you fats and other nutrients to give me the energy to face the day in Manhattan; very unlike the processed cereals that I used to consume that can leave you hungry and tired not long after eating them.

In regards to the good fats, chia seeds have plenty of anti-inflammatory Omega 3’s, which is often lacking in Western diets and leading to disease.

If you are like me and nuts about pecans (sorry, not sorry!), then you are likely to adore them mixed with the sweet spice of the cinnamon and the caramelized taste of the maple syrup. The maple syrup is one of the best sweeteners for you as it contains nutrients such as zinc, antioxidants, and better blood control. Just ensure it is the organic and 100% maple syrup only kind.

I’m grateful too that this chia seed pudding takes just a few minutes to prepare the night before. Soaking the chia seeds overnight means that there is little ‘faffing’ around to do in the morning when you may still be half asleep, and you just want to grab something quickly before you head out. Additionally, more of the beneficial fiber is released due to the soaking (16g per serving), promoting a healthier gut. Yippee!

So what is not to like about this chia pudding?

Nothing that I could think of.

It’s:

Easy to make

Creamy & dreamy

For breakfast or even dessert

Better sugar control

Nutritious

DELICIOUS!

I hope your day goes as well as mine on a morning I’ve eaten this chia pudding.

Enjoy and have fun making (and eating!) x

Chia Pudding With Pecans, Cinnamon & Maple Syrup

Decadent, filling and healthy breakfast of Chia pudding with pecans, cinnamon and maple syrup

AuthorThe NutriGirl

No. servings:2Prep Time:5mins (& left overnight)Cook Time:0

Ingredients

Chia Seed Puddings
4 tsbp Chia seeds
250 ml Almond milk unsweetened
1 tbsp Maple syrup
2 tbsp Coconut yoghurt
Pecan & Cinnamon Topping
2 tsbp Maple syrup
3/4 cup Pecans Roughly chopped
1 tsp Cinnamon

Instructions

Divide equally into two jars the chia seeds, the maple syrup for the pudding and the coconut yoghurt in a jar each and mix. Then divide equally the almond milk, mix again and leave each jar overnight.
In the morning, you will see the Chia puddings have turned into a jelly-like mixture. For the topping, now simply mix the pecans, 2 tbsp maple syrup and the cinnamon together in a separate bowl and then place on top of the chia puddings to give it a heavenly crunch and caramelized taste. Enjoy!

Notes

I like to make more than one serving as they last in the fridge for 4-5 days. I sometimes just leave the chia seeds soaking for approx. 5-6 hours rather than overnight and eat this as a dessert, watching the sunset go over Manhattan. Pure bliss!