Cinnamon Roll Chia Seed Pudding

by | Feb 24, 2017 | All, Breakfast, Nutrition

Everyone knows how much I love chia seed pudding. If I could eat it on a daily basis I would. What I love about chia seed pudding or “parfaits” depending on how sweet they are, is how versatile they can be. You can make them fruity and refreshing or have them be more rich and creamy. We make all sorts of chia seed snacks/desserts for our clients including raspberry chia seed pudding.  It’s definitely a popular dish among our personal chef clients!

Why our obsession with chia seeds? In short, they are one of the most nutritious foods on the planet! Not really exaggerating here. They have loads of fiber, protein, Omega-3 fatty acids and several micronutrients (aka vitamins and minerals). In fact, just one ounce of chia seeds has 11 grams of fiber and 4 grams of protein.

Chia seeds are especially great for women who are pregnant because pregnancy depletes your body of important nutrients and chia seeds can help replenish these vital nutrients and give you an energy boost that will not only support your health but your baby’s development as well.

Knowing how good chia seeds are for you, helps me feel a bit less guilty for eating “pudding.” I wanted to create a recipe that would be comforting to eat in the winter. (even though it’s already starting to feel like summer in Texas!) I love a soft, fluffy, sweet cinnamon roll but have you ever looked at the calorie count for a cinnamon roll? It’s a bit alarming! That’s why this chia seed pudding is the perfect solution to your cinnamon roll cravings.

Cinnamon Roll Chia Seed Pudding 

Cinnamon Roll Chia Seed Pudding Savor Culinary Services

Serves: 4

Chia Seed Pudding:

  • 2 cups silk unsweetened cashew milk
  • ½ cup chia seeds
  • 2 tbsp. agave
  • t tbsp. coconut palm sugar
  • 1 tsp. vanilla extract

Sticky Pecans:

  • 2 tbsp. real maple syrup
  • 2 tbsp. agave
  • Pinch of Salt
  • ¾ cup chopped pecans

Directions: 

  1. In a medium bowl, whisk together cashew milk, chia seeds, agave, coconut palm sugar, cinnamon, and vanilla.
  2. Cover, and refrigerate overnight.
  3. To make the sticky pecans, add maple syrup, agave, and salt to a saucepan.
  4. Bring to a boil.
  5. Remove from heat, and stir in pecans.
  6. Let pecans sit for 5 minutes.
  7. To serve, spoon sticky pecans over pudding, and enjoy!

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