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Cinnamon pear chia pudding in a white bowl with a spoon.

Cinnamon Pear Chia Pudding

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  • Author: Ally Milligan
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 3 1x
  • Category: Breakfast
  • Method: Blend
  • Cuisine: American
  • Diet: Vegan


This cinnamon pear chia pudding is a delicious, healthy prep-ahead breakfast. Naturally sweetened, paleo, and dairy-free. Topped with spiced sautéed pears.



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


  1. 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.
  2. 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.
  3. Serve. To one chia pudding, top with one-third of the sautéed pear and toppings of choice.


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).