Honey Pecan Chia Pudding
This creamy, easy chia pudding is packed with all the flavors of a Snowball cookie, along with protein, fiber, and just the right level of sweetness to start your day. The texture is perfect, and I love it for either breakfast or a wholesome dessert.
Equipment
- 2 cups or ramekins
Ingredients
- 1/4 cup chia seeds
- 6 ounces vanilla bean yogurt or skyr greek yogurt will also work
- 1 cup plant-based milk of choice
- 1/8 tsp each of vanilla extract, almond extract & cinnamon
- 1/16 tsp kosher salt just a pinch
- 1/3 cup pecan halves chopped, plus more for topping
- 1 tbsp honey plus extra, for topping
Instructions
- Mix the chia seeds, yogurt, milk, vanilla extract, almond extract and cinnamon together. Add a pinch of salt and put in the fridge to set.
- In a pan on medium heat, toast the pecan pieces until you can smell the nuttiness, about 3-4 minutes. Take them off the heat and drizzle with honey. Mix together to make a sticky nutty "crust."
- In your ramekins or jars, add a layer of the pecan crust, then half of the chia pudding. Leave in the fridge to set for at least 30 minutes, then drizzle with more honey and more chopped pecans and enjoy!