Honey Pecan Chia Pudding

This Honey Pecan Chia Pudding was originally called “snowball cookie chia pudding,” because that’s exactly what it reminds me of! And I know that there are tons of chia pudding recipes out there on the internet, but trust me, this one feels like something special.

You get two different layers of texture in this chia pudding—first a crunchy, sweet honey-pecan layer, and then the creamy, dreamy vanilla-almond chia layer on top. This isn’t so sweet that it’ll overwhelm you at breakfast, but it’s the perfect wholesome recipe to look forward to. Plus, you can always use it for a dessert, because if it’s meant to taste like a snowball cookie, why not, y’know?

And of course, the best part about any chia pudding recipe is that it can easily be made ahead of time, they are perfect for busy weekday breakfasts, they are the best healthy meal prep, and if you make a big batch, you don’t have to think about your mornings for the rest of the week. You know I love my oats, but every now and then a chia pudding just fits the bill.

What are the benefits of chia pudding?

Ok, so you always hear me talk about flavor first (this is a food blog, of course!) but chia pudding is also incredibly good for you. Chia seeds are little powerhouses that are loaded with omega-3 fatty acids, protein, antioxidants, and fiber.

The soluble fiber in chia seeds absorbs moisture around it, giving chia pudding that thick texture, but also helping you feel full and satisfied. Plus, they are God’s little gift to digestion. YOU KNOW WHAT I MEAN. And in this particular recipe, we use yogurt for more protein, and cinnamon for more nutrients. This chia breakfast is filled with whole food benefits, and I hope you’ll feel it when you try it!

Ingredients you’ll need for this honey vanilla chia pudding

The best part of this recipe is its simplicity. Just mix and you’re done! Here is everything you will need for this recipe:

• 1/4 cup chia seeds
• 3/4 cup vanilla bean yogurt or skyr, greek yogurt will also work!
• 1 cup plant-based milk of choice
• 1/8 teaspoon each of vanilla extract, almond extract & cinnamon
• A pinch of Diamond Crystal kosher salt
• 1/3 cup pecan halves, chopped, plus more for topping
• 1 tablespoon honey, plus more for topping

Ingredient substitutions

This recipe is really flexible and can easily be made dairy-free/vegan!

• Yogurt: Can be swapped for skyr, Greek yogurt, or any plant-based yogurt
• Almond extract: I know it’s not usually a pantry staple so feel free to add more vanilla extract or just omit
• Pecan: Swap for walnuts, slivered almonds or any nut you prefer
• Honey: Swap for maple syrup or agave

Tips on how to get the perfect chia seed texture

When making a chia seed pudding, it’s important to know that the chia will expand. Chia seeds tend to absorb the moisture they are mixed in, expanding to more than three times their size. This means something that looks thin to you will quickly turn very, very thick.

When making this recipe, I suggest mixing everything together, letting it sit for 15 minutes and then evaluating the texture. It should be thick like pudding, but if it’s too thick, feel free to add a little plant-based milk as you see fit! Drizzle it in about 2 tbsp at a time, mixing and waiting a few minutes between additions to see if you’ve reached your desired texture. Texture is personal, so feel free to play around to get your perfect chia pudding!

Want an extra touch of sweetness?

This recipe is topped with honey, but feel free to mix it right in to the chia pudding if you want that drizzle throughout! I’ve found the vanilla yogurt is just sweet enough, but I have a sweet tooth, so it’s always ok to add more into this vanilla chia pudding!

Storage tips & how to prep ahead of time

This is the perfect make-ahead breakfast. Simply mix the chia pudding base together and portion it into individual jars or containers. Let it thicken in the refrigerator overnight, then add the honey pecan topping just before serving. Keeping the topping separate helps preserve its crunch and prevents it from softening in the fridge.

Store the chia pudding in an airtight container in the refrigerator for up to 5 days. As it sits, the chia seeds will continue to absorb moisture, so the texture may become thicker over time. If needed, stir in a splash of milk before serving to loosen it up and bring it back to your preferred consistency.

Looking for more breakfast ideas?

And that’s everything for this Honey Pecan Chia Pudding!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3