Toasted Maple Pecan Overnight Chia Pudding

Serves: 2-3

Prep time: 5 mins
Cook time: 10 mins

INGREDIENTS

  • 1 cup pecans
  • 1 cup almond milk (I used MALK maple pecan milk)
  • 1 scoop Primal Kitchen Vanilla Primal Fuel
  • 2 tablespoons maple syrup
  • 1 heaping tablespoon almond butter (or other nut or seed butter)
  • 1 teaspoon vanilla extract
  • ¼ cup chia seeds

DIRECTIONS

  1. 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.
  2. Use a high speed blender to blend together almond milk, primal fuel, maple syrup, almond butter, and vanilla extract until smooth.
  3. 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.
  4. 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.
  5. Place extra pecans on top with a little extra maple syrup then eat up. Breakfast is served.

Recipe by: Juli at Paleomg.com

By | 2017-04-24T14:58:49+00:00 May 25th, 2017|Categories: Recipes for Results|0 Comments

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