Southern Pecan Pie in a Jar Chia Pudding

This Southern Pecan Pie in a Jar Chia Pudding is a wholesome, no-bake twist on the classic dessert—layered with nutty pecans, naturally sweet maple syrup, and creamy vanilla chia pudding. It’s everything I love about a gooey pecan pie, made into a better-for-me treat that works for breakfast, snack time, or dessert.

Why You’ll Love This Recipe

I love this recipe because it satisfies my sweet tooth without the sugar crash. The chia pudding is rich and creamy, the pecan layer adds crunch and that familiar caramel-like flavor, and when it’s all packed into a jar, it becomes the easiest grab-and-go treat. It’s vegan, dairy-free, gluten-free, and endlessly customizable.

Ingredients

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

For the chia pudding:

• Chia seeds

• Unsweetened almond milk (or any milk)

• Maple syrup

• Vanilla extract

• Pinch of salt

For the pecan pie layer:

• Chopped pecans

• Maple syrup or date syrup

• Coconut oil or butter

• Cinnamon

• Pinch of salt

Optional toppings:

• Crushed graham crackers or granola

• Coconut whipped cream

• Extra chopped pecans

Directions

1. I combine chia seeds, almond milk, maple syrup, vanilla, and salt in a jar or bowl. I stir well, let it sit for 5 minutes, then stir again to prevent clumping. I chill it for at least 2 hours or overnight until thickened.

2. While the pudding chills, I toast the chopped pecans in a small skillet with coconut oil, maple syrup, cinnamon, and salt until golden and sticky—about 3–5 minutes. I let them cool completely.

3. Once the pudding is set, I layer it in jars with the pecan mixture. I start with a spoonful of chia pudding, then add a layer of pecans, and repeat until the jar is full.

4. I finish with a sprinkle of crushed graham crackers or a dollop of coconut whipped cream if I want to dress it up.

Servings and timing

This recipe makes 2–3 small jars. It takes about 5–10 minutes to prep, plus at least 2 hours of chilling time for the pudding.

Variations

Sometimes I mix a little mashed banana or pumpkin puree into the chia pudding for more flavor. I’ve also made it with chocolate chia pudding for a deeper dessert vibe. For a richer pecan layer, I use date paste instead of maple syrup. And if I’m craving more texture, I stir in some oats or granola.

Storage/reheating

I store these jars in the fridge for up to 4 days. They’re meant to be served cold, so no reheating needed. The pecans stay crunchy if I add them just before serving.

FAQs

Can I use a different sweetener?

Yes, I use honey, agave, or date syrup depending on what I have. Maple syrup gives it that classic pecan pie flavor though.

What kind of milk works best?

Any milk works—I usually use almond or oat milk, but coconut milk makes it extra creamy.

Can I make this nut-free?

Yes, I swap the pecans for sunflower seeds or pumpkin seeds toasted with a similar glaze.

How do I thicken chia pudding?

I use 3 tablespoons of chia seeds per 1 cup of liquid. If it’s too runny, I stir in more seeds and let it sit longer.

Is this recipe vegan?

Yes, as long as I use plant-based milk and sweeteners, it’s fully vegan and dairy-free.

Conclusion

Southern Pecan Pie in a Jar Chia Pudding is one of my favorite ways to enjoy dessert flavors in a wholesome, feel-good way. It’s creamy, crunchy, sweet, and satisfying—everything I want in a treat that works any time of day. Whether I make it for meal prep or a quick dessert fix, it always hits the spot.

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