Maple Pecan Chia Pudding


  • 3 Tablespoons of Chia Seeds
  • 1 - 1 1/2 Cups of Almond Milk, Unsweetened
  • 1-2 Teaspoons of Maple Syrup
  • Small Handful of Pecans, Roughly Chopped
  • Cinnamon (Optional)

There’s nothing quite like chia pudding- thick, creamy and silky, it’s so delicious! I absolutely love it but had completely forgotten about it for the last while until a friend made me some for dessert last night! Now that it’s back on my mind I couldn’t wait to make some! It’s the perfect breakfast with about 300 calories and 9g of protein in this recipe, it also makes an amazing dessert and you can switch it up with loads of different flavours.

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Add the chia seeds to your bowl or jar. I like to use little individual portion size jars.


Pour in the almond milk and give it all a stir.


Pour in the maple syrup, using 1 or 2 teaspoons depending on how sweet you want it, and stir it all around again. You can either add in the pecans right now or just sprinkle them on top when serving. Same goes for the cinnamon!


Let it rest for a minute or two and then stir it all around again. The chia seeds will start to float in the mixture and thicken it. Let it rest again and stir one more time and then pop it in the fridge. Leave it in the fridge for about 2 hours before serving (I usually leave mine overnight).


When you take it out, it will be all thick and creamy. If you haven’t added them already, then garnish with pecans and cinnamon and enjoy!


This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

5 Comments to Maple Pecan Chia Pudding

  1. Chia seeds are amazing huh!

  2. theveganmuffinwoman says:

    Mmmm puddin’!

  3. I’ve been really into chia pudding lately!

  4. […] been having chia pudding for breakfast a lot lately but this recipe is a little more indulgent than what I would usually […]