PECAN PIE CHIA PUDDING
362 words/ 2 min read
If pie for breakfast sounds like your kind of holiday tradition, this Pecan Pie Chia Pudding is your new obsession. It’s got all that caramelized nutty goodness of the real thing — just minus the sugar crash and post-dessert regret.
Table of Contents
Why You’ll Love This Pecan Pie Chia Pudding
Sweet, salty, and a little nutty (you know, like me before coffee). This chia pudding gives you all the pie flavor without needing to turn on the oven.
The toasted pecans and maple syrup combo is chef’s kiss — it’s cozy comfort in every bite.
Looking for more chia pudding recipes? Check out my holiday chia pudding roundup! You’ll find recipes for peppermint mocha, gingerbread latte, my viral pumpkin (with 7 flavor variations), sugar cookie, eggnog, and of course, this pecan pie chia pudding recipe as well. Check it out here!
Why You’ll Keep Coming Back to This Recipe
How to Customize It
- Go creamy: Use half coconut milk, half almond milk for a richer pudding.
- Add a crunch layer: Sprinkle crushed pecans or granola on top right before serving.
- Pump up the protein: Mix in a scoop of vanilla or caramel protein powder.
- Make it dessert-worthy: Add a swirl of Greek yogurt and a drizzle of maple syrup on top.
Recipe Breakdown
This pudding layers classic pecan pie flavors — maple syrup, vanilla, a hint of molasses, and cinnamon — with the thick, satisfying texture of chia seeds.
Toasted pecans bring the crunch, while Greek yogurt adds creaminess that balances the sweetness perfectly.
I just found these smaller glass jars with lids that are the perfect single-serve size for any chia pudding recipe. And the colors are so good! Eating your chia pudding from one of these jars makes it way better, trust me. Grab yours here.
Why This Recipe Is Gut-Friendly
Chia seeds feed your good gut bacteria, while pecans bring healthy fats and fiber that help support digestion and satiety. Plus, the low-glycemic sweetness from maple syrup keeps your blood sugar stable so you don’t crash an hour later.
Pecan Pie Chia Pudding (Creamy, Crunchy & Gut-Friendly)
Course: Breakfast, Dessert, SnacksDifficulty: Easy2
servings4
minutes13g
255
2
hoursThis Pecan Pie Chia Pudding tastes like dessert for breakfast — creamy, nutty, and gut-friendly with healthy fats, fiber, and zero guilt.
Ingredients
1 cup high protein lactose free-milk
3 tbsp chia seeds
1 tbsp pure maple syrup
1/2 tsp molasses
1/2 tsp vanilla extract
1 tbsp almond butter
1/8 tsp cinnamon
1/8 tsp nutmeg
Pinch of sea salt
1/4 cup high protein Greek yogurt (like Fage)
2 tbsp chopped toasted maple-glazed pecans (recipe below)
Optional toppings: coconut yogurt, drizzle of maple syrup, whipped cream
Instructions
- In a small bowl or jar, whisk together milk, maple syrup, molasses, vanilla, almond butter, cinnamon, and salt.
- Stir in chia seeds and whisk until evenly combined.
- Let sit for 10 minutes, stir again, then refrigerate for at least 2 hours or overnight.
- When ready to serve, stir in toasted pecans and top each with 2 tbsp of yogurt and a drizzle of maple, if you’re feeling fancy.
- Toasted Maple-Glazed Pecans
- Chop pecans and toast in a dry skillet on medium heat. Once toasted, drizzle with 1/2 tsp pure maple syrup + a pinch of salt and cinnamon – toss to coat.
Notes
- Tips for Success
Toast your pecans first — it makes all the difference.
Stir well after the first 10 minutes so the chia seeds don’t clump.
This one’s amazing slightly warm, too. Just heat it gently before serving.
Add a dash of sea salt on top — trust me, it brings everything to life.
Storage Tips
Store covered in the fridge for up to 5 days. If it thickens too much, stir in a splash of milk before eating.
This Pecan Pie Chia Pudding is like your favorite holiday dessert got a gut-friendly glow-up. Whip up a few jars, stash them in the fridge, and boom — breakfast (or dessert) all week long.
If chia pudding is your go-to breakfast or snack, check out my Pumpkin Chia Seed Pudding, which includes 7 flavor variations for you to try.
