Sticky Bun Chia Seed Pudding is a healthy, sweet and creamy breakfast or dessert that’s 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.
It’s also incredibly easy to make. This chia seed pudding takes about 10 minutes of total hands-on time (the chilling takes longer, though).
Plus, this chia seed pudding is full of good stuff like chia seeds and cashew milk. Cashew milk works well in this recipe because it’s creamy, and it makes the pudding rich without the use of any dairy.
If you’ve tried this sticky bun chia seed pudding recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Sticky Bun Chia Seed Pudding
Creamy chia seed pudding topped with an easy sticky bun nut topping.
Ingredients
Chia Seed Pudding
- 2 cups Unsweetened Cashew Milk
- 1/2 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
- 3/4 cup chopped pecans
Instructions
- In a medium bowl, whisk together cashew milk, chia seeds, agave, brown sugar, cinnamon, and vanilla.
- Cover, and refrigerate overnight.
- To make the sticky pecans, add maple syrup, agave, and salt to a saucepan.
- Bring to a boil.
- Remove from heat, and stir in pecans.
- Let pecans sit for 5 minutes.
- To serve, spoon sticky pecans over pudding, and enjoy!
Recipe Notes
*Nutrition values are estimates.
Jen says
Awesome!! The BEST chia pudding!