Baked Goods + Desserts
Chia Seed Pudding with Honey Pecans
By The KSW Team · February 27, 2018 · 2 min read
Have you ever had chia seeds before? I love adding them to smoothies, salads, and baked goods. But I especially LOVE making them into a super tasty Chia Seed Pudding. When chia seeds come in to contact with a liquid, they turn gelatinous. This makes for a perfectly healthy little pudding.
The little black seeds are chock full of nutrients, too. Let’s quickly go through a few of them:
- High in antioxidants, vitamins & minerals (vitamins A, B and E + magnesium, iron, and calcium)
- Rich source of omega-3 fatty acids
- Excellent source of protein
- Great source of fibre
My Chia Seed Pudding recipe serves four people with two tablespoons in each serving. The best part? Just two tablespoons of chia seeds provide 4.7 grams of protein and 10.6 grams of fibre.
The Big Calcium Debate
Contrary to popular belief, animal milk is not the best source of calcium. Pasteurized milk contains the important mineral, but it’s not well absorbed or utilized in the body. Some of the best sources of calcium actually come from plants – including chia seeds. One cup of cow’s milk contains about 305 mg of calcium, while just two tablespoons of chia seeds contain about 356 mg. Quite the difference!
Put Your Own Spin On It
This recipe serves the Chia Seed Pudding with honey pecans (and it’s super tasty!). Feel free the swap out the pecans for any other nut. If you have an allergy to nuts, or just don’t feel like them, try topping the Chia Seed Pudding with fresh organic fruit.
Ingredients
- 2 cups unsweetened non-dairy milk I used coconut
- 1/2 cup chia seeds
- 1/4 cup honey or maple syrup
- 1 tbsp pure vanilla extract
- 1 tsp cinnamon ground
For the honey pecans:
- 1 cup pecans
- 1/3 cup honey or maple syrup
- ½ tsp unrefined sea salt
Instructions
- Combine all the ingredients for the chia seed pudding in a bowl. Mix until well combined.
- Keep in the bowl or pour into 4 mason jars.
- Let sit overnight.
- In the meantime, preheat oven to 325F and line a baking sheet with parchment paper.
- Combine all the ingredients for the honey pecans in a bowl. Mix well.
- Arrange pecans in a single layer on the baking sheet.
- Bake for 15 minutes, flipping halfway through. Allow to rest for 20 minutes after baking. Store in a glass jar.
- In the morning, give the chia seed puddings a good stir. Top with honey pecans and enjoy!
Notes
