Toasted Maple Pecan Overnight Chia Pudding
Try this Toasted Maple Pecan Overnight Chia Pudding recipe, or contribute your own.
Try this Toasted Maple Pecan Overnight Chia Pudding recipe, or contribute your own.
- Carbohydrate 23.6262906328331 g
- Cholesterol 0 mg
- Fat 47.952597533162 g
- Fiber 15.9199504286172 g
- Protein 9.42718000422477 g
- Saturated Fat 4.270517252848 g
- Serving Size 1 1 -3 (90g)
- Sodium 6.02831250019418 mg
- Sugar 7.70634020421585 g
- Trans Fat 2.44228500155492 g
- Calories 535 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Place pecans on a baking sheet and put in oven to bake for 8-10 minutes, until slightly brown and fragrant.
- Once toasted, roughly chop and separate by half.
- Use a high speed blender to blend together almond milk, primal fuel, maple syrup, almond butter, and vanilla extract until smooth.
- Place the blended mixture into a resealable large jar (or 2 smaller jars) then add chia seeds and ½ of the chopped pecans.
- Seal jar and shake.
- Place in refrigerator overnight or for at least 3+ hours. I recommend placing in the fridge for about 20 minutes, shaking once more, then overnight. This will keep it from separating.
- Place extra pecans on top with a little extra maple syrup then eat up.
- Breakfast is served.
My Favorite Toasted Maple Pecan Overnight Chia Pudding
As a busy working mom, finding time for a healthy and delicious breakfast is a constant struggle. Between early morning meetings and school drop-offs, there's rarely time for elaborate meal prep. That's why I've fallen head-over-heels for this Toasted Maple Pecan Overnight Chia Pudding. It's the perfect solution for a nutritious and satisfying breakfast that requires minimal effort the morning of.
The beauty of this recipe lies in its simplicity and versatility. The night before, I simply blend together almond milk (I love the creamy texture of Malk Maple Pecan milk!), Primal Kitchen Vanilla Primal Fuel (a protein powder that adds a delightful vanilla flavor), maple syrup for a touch of sweetness, almond butter for creaminess, and a dash of vanilla extract. Then, I stir in chia seeds, which are packed with fiber and omega-3 fatty acids, and half of my toasted pecans. The chia seeds absorb the liquid overnight, creating a thick and creamy pudding-like consistency. The toasted pecans add a delightful crunch and a wonderful nutty flavor.
Toasting the pecans is a crucial step. Roasting them in the oven for just 8-10 minutes brings out their natural sweetness and enhances their flavor profile immensely. It’s a small extra step that makes a world of difference! I usually toast a larger batch and keep them in an airtight container in my pantry for quick snacking or adding to other recipes.
What I especially appreciate about this recipe is its adaptability. You can easily customize it to your liking. Feel free to experiment with different types of milk – coconut milk, oat milk, or even soy milk would work well. You can also adjust the amount of maple syrup to suit your sweetness preference. If you're not a fan of almond butter, you could substitute it with other nut butters like cashew butter or peanut butter. The possibilities are endless!
The best part? This chia pudding is incredibly filling and keeps me satisfied until lunchtime. The combination of protein from the Primal Kitchen fuel and fiber from the chia seeds ensures a sustained release of energy, preventing those mid-morning energy crashes. It's a great way to start the day feeling energized and ready to conquer whatever comes my way.
I often make a double batch on Sunday night, storing one in a large jar and the other in two smaller jars for easy grab-and-go breakfasts during the week. This makes those busy weekday mornings so much easier. The chia pudding stays fresh in the refrigerator for up to three days, making it a perfect meal prep solution. On busy mornings, I simply grab a jar from the fridge, sprinkle on the remaining toasted pecans and a drizzle of extra maple syrup, and I'm ready to go!
Beyond breakfast, this versatile pudding can also be enjoyed as a healthy snack or dessert. It's a perfect after-workout treat or a satisfying indulgence on a hot summer's day. The creamy texture, combined with the sweet maple syrup and crunchy pecans, makes it irresistible. I've even surprised guests with this delicious treat, and it has always been a huge hit!
This Toasted Maple Pecan Overnight Chia Pudding recipe has become a staple in my household, a quick and easy solution for a healthy, flavorful, and incredibly satisfying breakfast. It's a testament to the fact that delicious and nutritious don't have to be mutually exclusive. I highly recommend giving this recipe a try. You won't be disappointed!
Ingredients:
- 1 teaspoon vanilla extract
- 1 cup pecans
- 2 tablespoons maple syrup
- 1/4 cup chia seeds
- 1 cup almond milk (I used Malk Maple Pecan milk)
- 1 scoop Primal Kitchen Vanilla Primal Fuel
- 1 heaping tablespoon almond butter (or other nut butter)
Instructions: (summarized for blog post – full instructions in the recipe section above.)
- Toast pecans.
- Blend almond milk, Primal Fuel, maple syrup, almond butter, and vanilla extract.
- Combine blended mixture with chia seeds and half the pecans in a jar.
- Refrigerate overnight.
- Top with remaining pecans and maple syrup before serving.
