Pecan Butter Chia Pudding 碧根果奇亞籽布甸

Chia Pudding appears on our breakfast table every week during summer☀️tastes great, refreshing, easy to make, packed with fibre & protein, not to mention the decoration part is real fun🥳 Adding pecan butter makes it even more delicious & satisfying🤤 You can also make it with other nut butters & plant-based milk (try coconut milk!)🤩

奇亞籽布甸係一個非常適合夏天嘅早餐☀️ 唔單止清新好味,又易整,又有豐富膳食纖維同蛋白質,裝飾個part仲好好玩添🥳 奇亞籽布甸加咗碧根果仁醬仲會更好味同飽肚,足夠提供一個早上所需嘅能量🤤 你仲可以試用其他果仁醬同植物奶(推介椰子奶!) 去整呢個食譜㗎🤩


Chia Pudding

  • Almond Milk 250g
  • Chia Seeds 50g
  • Pecan Butter 3 tbsp
  • Maple Syrup 25g


Pecan Butter, Nuts, Fruits, Granola, Coconut Chips, Greek Yogurt, etc


  1. Place pecan butter into a container, pour almond milk in slowly and stir constantly to avoid lumps.
  2. Add maple syrup, feel free to adjust the sweetness.
  3. Add chia seeds and stir well. Cover the container and store in the fridge for 4 hours or more. Serve with your choice of toppings.



  • 杏仁奶 250克
  • 奇亞籽 50克
  • 碧根果仁醬 3湯匙
  • 楓糖漿 25克




  1. 將碧根果仁醬置於碗中,逐少加入杏仁奶並攪勻以免結塊。
  2. 加入楓糖漿,並按個人口味調整甜度。
  3. 最後倒入奇亞籽攪勻,蓋好並放入雪櫃4小時或以上即成,並可配搭各款配料一同享用。