This southern pecan pie chia pudding is inspired by my favorite Louisiana dessert, maple pecan pie! This chia pudding has two delicious layers. On the bottom, there is a vanilla and maple chia pudding, and on the top we have a maple pecan cream layer. This is a simple and quick no-bake recipe that is naturally vegan, gluten-free, and paleo-friendly.
Now, just to be clear, I think having a slice of real pie every now and then is perfectly healthy. I simply like to turn my favorite pie flavors into chia pudding recipes for a couple of reasons. First, I suck at pastry baking and I have no desire to make pie crust. Second, chia pudding is so great for gut health! I like what chia seeds do for my digestion, so I prefer chia pudding over actual pie.
The Health Benefits of Chia Seeds
Chia seeds are extremely healthy. Check out this article on the Health Benefits of Chia Seeds. I like chia seeds because they’re packed with fiber and healthy fats, making them a great food for gut health.
Ingredients in this Southern Pecan Pie Chia Pudding
- Chia Seeds: This is the main ingredient, and surprisingly you don’t need a lot to make chia pudding. Just 1/4 cup is all you need for this recipe.
- Pecans: Since this is my chia pudding version of pecan pie, we obviously need pecans! Pecans are the base for the pecan cream layer. They provide a thick and creamy texture and obviously lots of pecan flavor. The pecans have to be soaked for 30 minutes in hot water before use in this recipe.
- Oat Milk: You can use any plant-based milk here, but I love using oat milk. This recipe works with soy milk, coconut milk, and hemp milk too.
- Other Ingredients: For flavor, we need only a few other ingredients like maple syrup, vanilla extract, and salt.
Tips to Make Layered Chia Pudding
- Let the chia seeds soak in the oak milk for an hour at room temperature, and stir every 15 minutes, before chilling in the fridge. You can make this layered chia pudding all at once if you let the chia seed mixture sit for 30 minutes to an hour in the fridge. Then I divide into cute little jars and finish it off with the creamy maple pecan layer.
- Use Maple extract in this recipe if you can find some. I like to add in just 1/2 teaspoon of maple extract to the creamy pecan layer.
- When making the creamy pecan layer, use a quality blender or food processor. Make sure to pause your blender to mix and scrape down any pieces on the sides of your blender. This will ensure that there are no chunky pecan clumps.
Storing Southern Pecan Pie Chia Pudding
This chia pudding should keep in the fridge for about 5 days. The pudding needs to be stored in an airtight container with a lid.
More Chia Pudding RecipesPrint
Easy and Nutritious Southern Pecan Pie Chia Pudding
This southern pecan pie chia pudding is inspired by my favorite Louisiana dessert, maple pecan pie! This chia pudding has two delicious layers. On the bottom, there is a vanilla and maple chia pudding. On the top, we have a maple pecan cream layer. This is a simple and quick no-bake recipe that is naturally vegan, gluten-free, and paleo-friendly.
- Prep Time: 30 Minutes
- Cook Time: 0 Minutes
- Total Time: 30 minutes
- Yield: 3 Servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegan
Chia Pudding Layer
- 1/4 Cup Chia Seeds
- 1 Cup Oat Milk
- 2 Tablespoons Maple Syrup
- 1/4 Teaspoon Vanilla Extract
- 1/4 Teaspoon Sea Salt
Pecan Cream Layer
- 1 Cup Pecan Halves (soaked for 30 minutes in hot water and drained)
- 1/2 Cup Oat Milk
- 2 Tablespoons Maple Syrup
- 1/2 Teaspoon Vanilla Extract
- 1/2 Teaspoon Cinnamon
- Mix all the chia pudding layer ingredients in a bowl. Whisk together for about a minute until everything is evenly combined.
- Place the chia pudding mixture in the fridge and let it set for about 1 to 3 hours (or overnight).
- Ensure you soaked your pecan halves for 30 minutes in hot water then drain.
- Combine all of the pecan cream ingredients in your blender and blend on high until evenly combined and silky smooth.
- Evenly split the chia pudding mixture into three small jars (6-ounce jars are pictured here).
- Pour the pecan cream layer on top of the chia pudding layer.
- Place the jars in the fridge to set for 3 hours before eating.
- Top with pecan pieces and enjoy!
Store in the fridge with an airtight lid for up to five days.
Keywords: chia, pecan, pie, pudding