Breakfast Chia Pudding

5 from 2 votes

This energizing breakfast chia pudding recipe features plenty of protein and healthy fats from pecans and chia seeds. Dates and cinnamon add the perfect touch of sweetness for an easy gluten-free breakfast for busy weekday mornings.

Prep Time5

Soaking Time8

Total Time8 5

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 545kcal

Equipment

1 blender
1 bowl or jar

Ingredients

1/2 cup pecans soaked overnight in water
3 dates pitted and soaked in water overnight (use 3 deglet dates or 2 larger medjool dates)
3/4 cup water
2 tbsp. chia seeds
1 pinch ground cinnamon
1 pinch salt
fresh or dried berries for garnish optional

Instructions

Strain water from soaked pecans and dates.
Add pecans and dates to a blender with 3/4 cup water. Process until you reach the consistency you like.
Pour the pecan/date mixture into a bowl and add chia seeds, cinnamon, and salt. Stir to combine. You can eat this right away, but it is better to allow the pudding to sit for at least 5 minutes while the chia seeds soak up some of the liquid.
Top with fresh or dried berries before serving, if desired.

Notes

Add additional toppings if desired, including nuts, nut butter, honey, apples, or chocolate chips.

Nutrition