Maple Pecan Protein Chia Pudding

If you love cozy fall breakfasts that taste a little like dessert, this Healthier Maple Pecan Protein Chia Pudding is about to become a meal-prep staple. Creamy vanilla protein chia pudding is topped with candied maple cinnamon pecans for the perfect combination of creamy, sweet, nutty and satisfying.

Prep Time 15

Servings 4

Ingredients

Protein Chia Pudding
3 cups 2% milk
1/3 cup canned coconut cream
1/2 cup vanilla protein powder
1 tbsp pure maple syrup
1 tsp vanilla extract
1/2 tsp cinnamon
Pinch of sea salt
1/2 cup chia seeds
Candied Maple Pecans
3/4 cup chopped pecans
2 tbsp pure maple syrup
1 tbsp coconut sugar
1 tbsp coconut oil
1/2 tsp cinnamon
Pinch of sea salt
1/2 tsp vanilla extract

Instructions

Add the milk, coconut cream, protein powder, maple syrup, vanilla, cinnamon and sea salt to a blender. Blend until completely smooth and creamy.
Pour the mixture into a large bowl or container and whisk in the chia seeds. Let sit for 10 minutes, then whisk again to prevent clumping. Divide evenly between 4 jars and refrigerate for at least 4 hours or overnight.
For the candied maple pecans, add the pecans, maple syrup, coconut sugar, coconut oil, cinnamon and sea salt to a skillet over medium-low heat.
Cook for about 5–6 minutes, stirring frequently, until the maple mixture is bubbling, reduced and thick enough to coat the pecans. Watch closely toward the end to prevent the sugars from burning.
Remove from the heat and stir in the vanilla. Immediately spread the pecans in a single layer on parchment paper.
Let cool completely for about 20–30 minutes. The coating will continue to harden as the pecans cool.
Break the candied pecans into pieces and add them to the chia pudding when ready to serve. For the crunchiest meal-prep version, store the pecans separately in an airtight container and add them right before eating.

Notes

Estimated Macros

Per serving (1 jar + 1/4 of the candied pecan mixture):

~405 calories
~20g protein
~30g carbohydrates
~24g fat
~7g fiber