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
Swap out the honey pecans for fresh fruit if you prefer.