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
Scale
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).
