Day 8 brings the cozy flavors of a classic holiday dessert to your morning. This Pecan Pie Chia Pudding is rich, buttery, and satisfyingly crunchy.
This is Day 8 of my 21 Days of Chia series, perfect for those who love a warm, nutty flavor profile.
The toasted pecans and a hint of cinnamon create a flavor that mimics the gooey center of a pecan pie, without the heavy sugar crash.
Ways to Serve
Part of the 21 Days of Chia Series 🗓️
This Pecan Pie Chia Pudding is rich, buttery, and satisfyingly crunchy.
In a medium bowl or jar, combine the milk, Greek yogurt, maple syrup, cinnamon, vanilla extract, almond extract, and almond butter. Whisk until smooth and well blended.
Add the chia seeds and whisk until they are evenly distributed.
Cover and refrigerate for at least 2 hours or overnight, until the pudding has thickened to your desired consistency.
Add the pecans to a pan until they get warm and toasted. Then, add maple syrup and stir on low heat, allowing the syrup to simmer and bubble. Continue to mix until the pecans covered and let them rest for just a few minutes off of the heat so they get candied.
Add the chia pudding into two bowls and add your toppings.
Enjoy and good luck not eating both servings ;)
This maple pecan chia pudding thickens as it chills, creating a rich and creamy texture. For best results, whisk well when mixing and again after 5–10 minutes to prevent clumping. If it becomes too thick, simply add a splash of milk to loosen it.
The candied pecans add a warm, sweet crunch, but you can adjust the maple syrup to taste depending on how sweet you like it. This recipe is naturally high in fiber and protein, making it perfect for meal prep, breakfast, or a satisfying snack.
