Sticky Bun Chia Seed Pudding is an easy chia seed recipe that’s a sweet and creamy breakfast or dessert. Dairy free, vegan, and gluten free!
Have you tried chia seed pudding? It’s delicious! It’s creamy, and this Sticky Bun Chia Seed Pudding is topped with maple sticky pecans for a bit of extra sweetness and crunch.
How to make chia seed pudding
It’s incredibly easy to make. You just mix up the pudding ingredients, cover, and chill overnight.
That’s it! This chia seed pudding takes about 10 minutes of total hands-on time, and almost all of that time is spent making the topping.
Can you use almond milk (or soy milk)?
You can! Cashew milk works well in this recipe because it’s creamy, and it makes the pudding rich without the use of any dairy.
However, you can use almond milk, soy milk, cow milk, or just about any other type of milk that you prefer.
More good-for-you breakfast recipes!
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Sticky Bun Chia Seed Pudding
Ingredients
Chia Seed Pudding
- 2 cups Unsweetened Cashew Milk
- ½ cup chia seeds
- 2 tablespoons agave nectar
- 1 tablespoons 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
- In a medium bowl, whisk together cashew milk, chia seeds, agave, brown sugar, cinnamon, and vanilla.2 cups Unsweetened Cashew Milk, ½ cup chia seeds, 2 tablespoons agave nectar, 1 tablespoons brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract
- Cover, and refrigerate overnight.
- To make the sticky pecans, add maple syrup, agave, and salt to a saucepan.2 tablespoons real maple syrup, 2 tablespoons agave nectar, Pinch of salt
- Bring to a boil.
- Remove from heat, and stir in pecans.¾ cup chopped pecans
- Let pecans sit for 5 minutes.
- To serve, spoon sticky pecans over pudding, and enjoy!
Notes
Nutrition
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Reader Interactions
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Comments & Reviews
Aura says
I’m new to chia seed puddings. I didn’t try that many variations yet but this one is by far the best and most comforting. Since I didn’t have pecans I made the sticky topping with almonds and it was delicious. I think the only “problem” (but not really) with this recipe is that the sticky topping is sooo good it overpowers the flavour of the chia seed pudding.
Kate says
Thank you so much! You can feel free to scale back on the topping if you prefer.
Erin says
This was so good! Some days, I can’t handle the texture of chia seed pudding but the sticky pecan topping makes the texture more than bearable. (The incredible flavor helps too!) There’s something so satisfying about the cold chia pudding and the warm sticky pecans together. One final note, I didn’t have agave and used honey instead, still delicious. :)
Kate says
Thank you! I’m glad that you liked it! =) And thank you for your note about using honey. It’s helpful to hear about the subs that work well.
RH says
Try adding oatmeal and it is amazing!
Amber says
What I find helps with the texture is blending it! It makes it more like pudding instead. But with still a little crunchiness from the seeds :)
Rachel Withrow says
Can you use a different kind of milk?
Kate says
You can! I have a section above the recipe that talks about using different types of milk in this recipe.
Jen says
Awesome!! The BEST chia pudding!