This cinnamon pear chia pudding is a delicious, healthy prep-ahead breakfast. Naturally sweetened, paleo, and dairy-free. Topped with spiced sautéed pears.
This cinnamon pear chia pudding is so simple to throw together, it basically makes itself (because simple is always best in recipes and in life). Take just a minute to mix together the date-sweetened almond milk with the chia seeds and divide between glasses or jars the night before.
The mixture will work its magic and set in a few hours (I like to let it to set in the fridge overnight), turning into a creamy, spoonable chia pudding. When you’re ready for breakfast, just quickly sauté some sliced pears in coconut oil (or butter or ghee – this one is amazing) and add to the top of the chia pudding.
For toppings (always toppings!), I like toasted hazelnuts or pecans and pomegranate seeds to make it seasonal. PS, this quick video will show you the easiest, cleanest way to de-seed pomegranates (you’ll never use another method!)
A quick note about the almond milk – any unsweetened milk will work! If you want a real treat (you do), try using half dairy-free milk of choice and half full-fat coconut milk. Using half coconut milk makes the chia pudding extra creamy and filling (in a good way). Instructions are in the recipe notes below.
Let’s talk chia seeds. They’re little powerhouses of protein and healthy fat that naturally expand in liquid. Full of health benefits, they’re detoxifying, great for digestion, full of omega-3s, and will keep you full until lunch (bye, 10am sugar crash).
This recipe is from the (free!) 3-Day New Year Reset. Learn more about the Reset here or simply download the plan below.
Cinnamon Pear Chia Pudding
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 3 1x
- Category: Breakfast
- Method: Blend
- Cuisine: American
- Diet: Vegan
Description
This cinnamon pear chia pudding is a delicious, healthy prep-ahead breakfast. Naturally sweetened, paleo, and dairy-free. Topped with spiced sautéed pears.
Ingredients
Chia Pudding
- 1 1/2 cups unsweetened non-dairy milk (see notes)
- 2 Medjool dates, pitted (or sweetener of choice)
- 1 teaspoon vanilla extract
- salt
- 1/2 cup chia seeds
Cinnamon Sautéed Pears
- 1 pear, cored and thinly slices
- 2 teaspoons coconut oil, ghee, or butter
- 1 teaspoon vanilla extract
- salt
- 1 teaspoon cinnamon
- water
Toppings, Optional
- chopped nuts (I like toasted hazelnuts), seeds, coconut, pomegranate seeds, and/or toppings of choice
Instructions
- Make the chia pudding. Add the almond milk, pitted dates, vanilla extract, and a big pinch of sea salt to a blender and blend until smooth and creamy. Add in 1/2 cup chia seeds and gently blend for a second (just so the chia seeds are mixed but not pulverized). Divide the mixture between three jars or glasses. Cover and put into the fridge to set for a few hours or overnight.
- When ready to eat, sauté the pears. Melt the coconut oil in a large cast-iron skillet or non-stick pan over medium heat. Add the pear slices and the vanilla extract and sauté, gently stirring, until they just begin to soften. Lower the heat, add a pinch of salt, the cinnamon, and 1 tablespoon of water (more if needed so that the slices don’t stick to the bottom of the pan). Continue stirring until softened and beginning to caramelize.
- Serve. To one chia pudding, top with one-third of the sautéed pear and toppings of choice.
Notes
For an extra creamy version, use half dairy-free milk of choice and half canned coconut milk (so 3/4 cup non-dairy milk + 3/4 cups canned coconut milk).
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