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Pecan Pie Chia Pudding Recipe for a Protein-packed Breakfast!

I love breakfasts I can make ahead of time! Egg casseroles, overnight oats, heat-and-serve waffles. They all help mornings go a bit smoother! A newer option I’ve been testing out with the kids lately is chia pudding! This week, I teamed up with Hood and their Simply Smart milk to come up with a recipe that would be fun and easy! So… celebrating the flavors of fall, I whipped up a Pecan Pie Chia Pudding recipe one afternoon. We all enjoyed it at breakfast the next morning! Easy peasy!

pecan pie chia pudding recipeSponsored post.

Why I love chia pudding!

Well, like I said, it’s so easy to make! So there’s that.

It’s also very easy to customize. Think of chia pudding like a blank slate. You can add so many other flavors and textures to chia pudding and come up with something seasonal, celebratory, savory, or sweet!

You can pack it with protein! Chia seeds already have 4.7 grams of protein in just 1 ounce (thanks, Google!). And because usually chia pudding is made by soaking chia seeds in milk, you add an extra bonus hit of protein! Throw in some nuts and it’s a power player!pecan pie chia pudding recipe

I used Hood’s ultra-filtered Simply Smart Milk to make my Pecan Pie Chia Pudding recipe this week. Simply Smart Milk has more protein, more calcium, and less fat, cholesterol, and calories than regular whole and 2% milk. Because of the ultra-filtration, you can get a rich and creamy taste without the extra fat or calories!

The creamy texture and richness of Simply Smart Milk makes it perfect for recipes – you get a full-bodied taste without stacking on more fat or calories! Because of the simplicity of a chia pudding, getting that creamy texture just right is essential for enjoying the results!

Plus, for people who have special diets for health reasons (like heart conditions), using Simply Smart Milk can allow them to enjoy some of their favorite foods while staying inside their diet recommendations! Choose from Simply Smart Fat-Free (0 fat) or Simply Smart 1% (2.5 g fat) for your recipes to cut back on calories, while still boosting flavor!

This weekend, Hood, makers of Simply Smart Milk is participating in the American Heart Association’s Hartford Heart Walk on October 14. So, after enjoying a filling breakfast of my Pecan Pie Chia Pudding, why not head out for a lovely morning’s walk around Rentchsler Field in East Hartford, Connecticut. You’ll get a heart-healthy breakfast, and a heart-healthy walk into the same morning! Then stop by and chat with Hood!! Get all the details by clicking on the link below!

And now… my recipe!

pecan pie chia pudding recipe

Pecan Pie Chia Pudding Recipe

pecan pie chia pudding recipeIngredients: 

  • 1 cup Hood Simply Smart Milk (Fat-Free or 1%; I used the 1% variety).
  • 1/4 tsp cinnamon (or more, to taste*)
  • 1 Tablespoon Maple Syrup
  • 1/4 cup chia seeds
  • 1/2 cup pecan halves, divided
  • 4 jelly jars or bowls for serving pudding in
    pecan pie chia pudding recipe


  1. Blend milk, cinnamon, and maple syrup together until well-mixed.
  2. Finely chop about half the pecans (reserve at least 12 pecan halves for the topping). Blend with chia seeds.
  3. Evenly divide chia/nut mix into four bowls or jars (I used small jelly jars from Weck).
  4. Pour 1/4 cup of milk mixture into each jar/container. Stir to mix chia seeds into milk. Let rest 10-15 minutes in fridge. Then stir again to reduce clumping of chia seeds.
  5. Chill overnight. In the morning, top with pecan halves, and a tiny bit more maple syrup to create a little “glaze” effect on top.
  6. Enjoy! Serves 4.
  7. *If the cinnamon taste isn’t enough for you, when you eat the pudding, just stir in another sprinkle!

We really enjoyed the rich and creamy texture of this chia pudding, and the cinnamon and pecan flavors of fall! I would even serve this as a dessert too, because of the sweet maple flavor!

pecan pie chia pudding recipeWhat’s your favorite recipe that calls for milk!? 

Thanks to Hood for sponsoring this post. I was compensated for sharing this message and creating this recipe, but all opinions are my own. 



Thursday 12th of October 2017

I also love breakfast that I can make ahead. This looks great!