Name: Sticky Bun Chia Seed Pudding
Prep time: 5 min
Total time: 4 h 5 min
Cuisine: American
Ingredients: 1/4 cup chia seeds; 1 cup unsweetened almond milk (or milk of choice); 1–2 tbsp maple syrup (adjust to taste); 1/2 tsp ground cinnamon; 1/2 tsp vanilla extract; Pinch of salt; 2 tbsp chopped pecans or walnuts; 1–2 tbsp raisins or chopped dates (optional); Optional toppings: coconut sugar, almond butter drizzle

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Sticky Bun Chia Seed Pudding is a sweet, spiced, and nourishing breakfast or snack that tastes like dessert but fuels me like a wholesome meal. With flavors of cinnamon, vanilla, maple, and a touch of nutty crunch, this pudding brings all the cozy vibes of a sticky bun in a healthier, spoonable form. I love making it ahead of time for quick, satisfying bites during the week.

Why You’ll Love This Recipe

I love this recipe because it feels indulgent while being packed with good-for-me ingredients. The chia seeds give it a creamy, pudding-like texture while delivering fiber, omega-3s, and protein. The sticky bun flavor comes through with cinnamon, vanilla, maple syrup, and chopped nuts, and it’s easy to customize. I can prep it in five minutes and let the fridge do the rest—no cooking needed. Sticky Bun Chia Seed Pudding

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chia seeds
Unsweetened almond milk (or milk of choice)
Maple syrup
Cinnamon
Vanilla extract
Salt
Chopped pecans or walnuts
Raisins or chopped dates (optional, for that sticky bun sweetness)
Coconut sugar or a drizzle of almond butter (for topping, optional)

Directions

In a mixing bowl or jar, I whisk together the milk, maple syrup, cinnamon, vanilla, and a small pinch of salt.
I stir in the chia seeds and whisk well to avoid clumps.
I cover the mixture and refrigerate for at least 4 hours or overnight, until it thickens to a pudding consistency.
Before serving, I stir it again and mix in chopped pecans or walnuts, and raisins or dates if I want extra sweetness.
I top with a sprinkle of coconut sugar or a drizzle of almond butter for a sticky bun-style finish.

Servings and timing

This recipe makes about 2–3 servings and takes just 5 minutes to prep, plus at least 4 hours of chill time. I often make it the night before and enjoy it ready to go in the morning.

Variations

I use oat milk, coconut milk, or dairy milk depending on what I have on hand.
I add a swirl of Greek yogurt or coconut cream for extra richness.
For a protein boost, I mix in a scoop of vanilla protein powder or collagen before chilling.
I replace maple syrup with date syrup or honey for a different kind of sweetness.
I sometimes layer it with granola or sliced bananas for a parfait-style breakfast.

storage/reheating

I store the pudding in a sealed container in the fridge for up to 5 days. It’s best served cold, but I’ve gently warmed it in the microwave on chilly mornings. I add a splash of milk if it thickens too much over time.

FAQs

What kind of milk works best?

I usually use almond milk, but any milk—dairy or plant-based—works well. Creamier milks like coconut or cashew make the pudding richer.

Can I blend the chia pudding for a smoother texture?

Yes, if I prefer a creamier, smoother pudding, I blend it after it thickens. It tastes like a silky custard and still holds all the flavor.

Is this recipe gluten-free and vegan?

Yes, as long as I use plant-based milk and maple syrup, it’s completely gluten-free and vegan.

How do I know if the pudding has set properly?

It should be thick and spoonable, not watery. If it’s too thin, I stir in an extra tablespoon of chia seeds and let it sit another 30–60 minutes.

Can I use this as a meal prep breakfast?

Absolutely. I portion it into jars or containers so it’s ready to grab and go all week. It’s perfect for a quick breakfast or a snack between meals.

Conclusion

Sticky Bun Chia Seed Pudding is one of my favorite ways to enjoy something sweet and spiced without any guilt. It’s cozy, convenient, and endlessly adaptable to whatever flavors I’m in the mood for. Whether I’m prepping breakfast ahead of time or looking for a better-for-me dessert, this chia pudding always hits the spot.

Sticky Bun Chia Seed Pudding

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Sticky Bun Chia Seed Pudding is a cozy, spiced, and naturally sweetened chia pudding that channels all the flavor of a sticky bun—cinnamon, maple, vanilla, and crunchy nuts—into a healthy, no-cook breakfast or snack.

Author: Lizaa
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 4 hours 5 minutes (includes chill time)
Yield: 2–3 servings
Category: Breakfast
Method: No-Cook
Cuisine: American
Diet: Vegan

Ingredients

1/4 cup chia seeds
1 cup unsweetened almond milk (or milk of choice)
1–2 tbsp maple syrup (adjust to taste)
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
Pinch of salt
2 tbsp chopped pecans or walnuts
1–2 tbsp raisins or chopped dates (optional)
Optional toppings: coconut sugar, almond butter drizzle

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Instructions

In a mixing bowl or jar, whisk together almond milk, maple syrup, cinnamon, vanilla, and a pinch of salt.
Add chia seeds and whisk well to prevent clumps.
Cover and refrigerate for at least 4 hours or overnight, until thickened.
Stir the pudding, then mix in chopped nuts and raisins or dates if using.
Top with coconut sugar or a drizzle of almond butter before serving if desired.