Southern Pecan Pie in a Jar Chia Pudding Recipe is a delightful twist on traditional Southern pecan pie that’s light, nourishing, and perfectly portable. Imagine the cozy, rich flavors of pecan pie captured in a creamy chia pudding layered right inside a jar—ideal for breakfast, a wholesome snack, or even a guilt-free dessert. I love making this when I want something sweet yet wholesome, and you’ll appreciate how easily it fits into your busy mornings or afternoon cravings. Whether you’re a chia pudding newbie or pecan pie enthusiast, this recipe brings the best of both worlds together.
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What Makes This So Good
This Southern Pecan Pie in a Jar Chia Pudding Recipe perfectly balances the warm, nutty depth of pecans with the natural sweetness and satisfying texture of chia seeds. The layers create beautiful contrasts—from the creamy pecan topping to the slightly gelled, textured chia pudding—making every bite feel indulgent yet light.
- Big Flavor, Minimal Fuss: You’ll enjoy classic pecan pie flavors without baking or heavy prep—just mix, blend, and chill.
- Family-Friendly: This recipe appeals to all ages, combining familiar tastes with wholesome ingredients anyone can appreciate.
- Simple Ingredients: You only need a handful of pantry staples like chia seeds, pecans, oat milk, maple syrup, and a few spices.
- Works Any Night: Make it ahead for busy mornings, a quick dessert, or satisfying snack—the jars keep well and travel easily.
Ingredient Guide
Choosing fresh, high-quality ingredients will make all the difference in this Southern Pecan Pie in a Jar Chia Pudding Recipe. Plus, I’ll share ideas for easy swaps or how to prep things so each layer turns out silky and flavorful.
- Chia Seeds: Look for fresh, organic chia seeds if you can. They soak up liquid beautifully and give that signature pudding texture.
- Oat Milk: I like using oat milk here for its creamy texture and subtle sweetness. You can try almond or cashew milk too, but oat really nails that richness.
- Maple Syrup: Pure maple syrup adds warm, natural sweetness and depth—don’t substitute with refined sugar as it changes the flavor profile.
- Vanilla Extract: A good-quality vanilla extract brightens both the chia and pecan layers. It’s a small detail that makes a big difference.
- Pecans: Soak those pecan halves in hot water for at least 30 minutes to soften them before blending. This ensures the pecan cream layer is luxuriously smooth, not gritty.
Quick Reminder: Full measurements and step-by-step instructions for the Southern Pecan Pie in a Jar Chia Pudding Recipe are in the recipe card below.
How to Make Southern Pecan Pie in a Jar Chia Pudding Recipe
Step 1 — Prep & Ready
Start by mixing the chia pudding layer. Stir together chia seeds, oat milk, maple syrup, vanilla, and a pinch of sea salt in a bowl. Whisk briskly for about a minute to distribute everything evenly—this prevents the chia seeds from clumping. Transfer this mixture into the fridge so the seeds can swell and create that wonderful pudding consistency. It usually takes 1 to 3 hours, but overnight works perfectly if you want to prepare ahead.
Step 2 — Cook with Confidence
Next, soak your pecan halves in hot water for 30 minutes to soften – this is key to achieving a smooth pecan cream. Drain them well, then blend pecans, oat milk, maple syrup, vanilla, and cinnamon on high until the mixture is silky and uniform. It should glide like a luscious cream. The aroma of cinnamon warming up is my favorite sign that this layer is just right.
Step 3 — Finish & Serve
Divide your set chia pudding evenly into small glass jars—6-ounce jars work beautifully here. Layer the pecan cream on top carefully, allowing it to settle without mixing in too much. Refrigerate the jars for at least 3 hours so both layers can meld and chill fully. Just before serving, sprinkle some toasted pecan pieces on top for that irresistible crunch. You’ll notice the creamy pecan layer complements the textured pudding perfectly—every spoonful is a little celebration.
Extra Helpful Tips
From my kitchen to yours, these tips will help nail the texture and flavor in your Southern Pecan Pie in a Jar Chia Pudding Recipe every single time.
- Watch for This Sign: The chia pudding is ready when it’s thick but still scoopable, not gluey—think creamy tapioca consistency.
- Temperature Trick: Use room temperature oat milk when blending the pecans to get a silkier cream without the blender struggling.
- Prep-Ahead Option: Make both layers a day ahead. The flavors actually deepen and the texture firms up beautifully overnight.
- Avoid This Common Mistake: Don’t skip soaking pecans—that gritty texture can ruin the smooth pecan cream experience.
Serve & Enjoy
Easy Enhancements
You can take this Southern Pecan Pie in a Jar Chia Pudding Recipe up a notch by adding a dash of nutmeg or a sprinkle of sea salt atop for contrast. A drizzle of extra maple syrup or a few chocolate shavings also make it feel extra special. If you love texture, toss in some chopped pecans or toasted coconut flakes on top right before serving.
Tasty Pairings
Pair your jars with a cup of freshly brewed coffee or chai tea for a cozy morning combo. If serving as dessert, a dollop of coconut whipped cream alongside fresh berries makes for an elegant finish. This recipe also complements green smoothies or fruit salads if you want a balanced breakfast spread.
Quick Plating Tips
Keep your jars simple and chic: use clear glass so your layers shine. Add a sprig of mint or a thin pecan half on top for instant charm. A tiny wooden spoon tied with twine makes these look fabulous if you take them on-the-go or gift them to friends.
Store, Freeze & Reheat
Fridge Storage
Store your Southern Pecan Pie in a Jar Chia Pudding jars in the fridge for up to 4 days in airtight containers. You’ll notice the chia thickens over time, so you may want to stir gently before eating. The pecan cream maintains its creamy texture without separation, making leftovers just as delightful as fresh.
Freezer Friendly?
Because chia pudding gels with moisture, freezing isn’t ideal—the texture can become icy or grainy once thawed. For best results, enjoy fresh or refrigerated only.
Reheat Like New
This recipe shines best chilled, so reheating is rarely necessary. If you want a warm twist, gently warm the pecan cream for a few seconds in the microwave and then spoon it over cold chia pudding. This way you keep that cozy flavor with the refreshing pudding intact.
Southern Pecan Pie in a Jar Chia Pudding Recipe FAQs
Absolutely! Walnuts or cashews can work nicely, though pecans give that traditional Southern pecan pie flavor. Just be sure to soak them so the cream stays smooth.
At least 1-3 hours is needed for chia seeds to fully absorb liquid and thicken. Overnight is best if you want no-fuss mornings.
Yes, it’s naturally vegan and gluten-free using plant-based ingredients like oat milk and chia seeds. Just ensure your maple syrup is pure.
Definitely! You can assemble and refrigerate the jars up to 3 days in advance. The flavors deepen and texture improves with time.
Final Flavor Thoughts
I hope you love how this Southern Pecan Pie in a Jar Chia Pudding Recipe makes your kitchen smell like a cozy Southern bakery, without all the baking fuss! If you give it a try, please leave a star rating or share a comment with your favorite tweaks—I’m always curious if you reinvent it with a dash of nutmeg or extra pecan crunch. Happy pudding-making, friend!
Print📖 Recipe
Southern Pecan Pie in a Jar Chia Pudding Recipe
A delightful Southern-inspired dessert featuring layers of creamy chia pudding and rich pecan cream, served conveniently in jars. This wholesome, make-ahead treat combines the nutrition of chia seeds and pecans with the natural sweetness of maple syrup for a perfect vegan and gluten-free indulgence.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes (including soaking and chilling time)
- Yield: 3 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Southern American
- Diet: Vegan
Ingredients
Chia Pudding Layer
- ¼ Cup Chia Seeds
- 1 Cup Oat Milk
- 2 Tablespoons Maple Syrup
- ¼ Teaspoon Vanilla Extract
- ¼ Teaspoon Sea Salt
Pecan Cream Layer
- 1 Cup Pecan Halves (soaked for 30 minutes in hot water and drained)
- ½ Cup Oat Milk
- 2 Tablespoons Maple Syrup
- ½ Teaspoon Vanilla Extract
- ½ Teaspoon Cinnamon
Instructions
- Prepare Chia Pudding Mixture: In a bowl, whisk the chia seeds, oat milk, maple syrup, vanilla extract, and sea salt together for about a minute until evenly combined.
- Set Chia Pudding: Transfer the mixture to the fridge and let it set for 1 to 3 hours or overnight to thicken.
- Soak Pecans: Soak pecan halves in hot water for 30 minutes, then drain to soften and enhance creaminess.
- Blend Pecan Cream: In a blender, combine soaked pecans, oat milk, maple syrup, vanilla extract, and cinnamon. Blend on high speed until silky smooth and well combined.
- Assemble Jars: Evenly divide the set chia pudding into three 6-ounce jars. Pour the pecan cream layer on top of the chia pudding.
- Chill before Serving: Place the jars back in the fridge and let them set for approximately 3 hours to allow flavors to meld and textures to firm up.
- Serve: Top with additional pecan pieces if desired, and enjoy this creamy Southern pecan pie-inspired pudding.
Notes
- Soaking the chia seeds is crucial for proper pudding texture; overnight soaking is ideal if time permits.
- Ensure pecans are soaked and drained well for a smooth pecan cream without grit.
- This recipe is vegan, gluten-free, and dairy-free, making it suitable for various dietary preferences.
- You can prepare these jars a day ahead for convenient grab-and-go breakfasts or desserts.
- Use pure maple syrup for the best flavor and natural sweetness.
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