This spiced pear chia pudding is a fun and flavorful breakfast idea, and so easy to make. The sweet pears are caramelized with a touch of ginger and cardamom for a hint of spice that tastes so good!
If you love chia pudding as much as I do, then you may like to see my peach chia pudding and blueberry coconut chia pudding. Both are bursting with sweet fruit!
And for another easy meal prep breakfast idea, my cherry overnight oats and cardamom overnight oats are so simple to make and very tasty.
This pear chia pudding is also super simple, and has the best topping with the sweetly spiced fresh fruit. Packed with plant-based protein and such a treat!
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⭐ Why you'll love this recipe
- A hint of spice - the addition of a sprinkle of cardamom and ginger really elevates the flavour of the pears and make them so flavorful.
- Affordable ingredients - we use easy to find fresh fruit and pantry staples.
- Refined sugar free - this chia pudding is made with maple syrup rather than regular sugar, so is refined sugar free.
🍐 Ingredients
Make sure to check the full ingredients and instructions in the recipe box!
Just seven ingredients for this pear chia pudding, and most are pantry staples. You will need:
- Pears - you can use any type of pear, but I tend to use conference pears.
- Chia seeds - you want to use whole chia seeds, not milled chia seeds for this recipe.
- Butter - used to caramelize the pears.
- Ginger and cardamom - for the best hint of spice to flavour the pudding. If you don't have fresh ginger, a pinch of dried will work as well.
- Non-dairy milk - choose the type that works best for you.
- Maple syrup - to add sweetness, drizzle as much as you like!
🔪 Step by step instructions
Chia pudding is an easy breakfast or snack, and can be made in advance if meal prep* works for you. Just a few steps to make this pear chia seed pudding:
STEP 1
Combine the chia seeds and milk in a dish that can be sealed and place in the fridge, for at least an hour (two is better) to thicken. If you can, it helps to stir the pudding at least once halfway through to break up any clumps of chia that form.
STEP 2
Once the pudding is ready, slice the pears. Melt the butter in a pan, and on a low heat add the pear slices. Drizzle with the maple syrup and the ginger. Cook for 7-8 minutes, carefully flipping halfway through until softened and slightly brown.
STEP 3
Spoon the chia pudding into your bowl and top with the pears. Drizzle on more maple syrup to taste, and a sprinkle of cardamom. Enjoy!
*my low histamine readers may wish to limit meal prep time due to histamine formation if you are sensitive to it.
💭 Recipe tips and notes
- Adjust the amount of spice to the amount of heat you like, whether just a touch or a bit more!
- Stirring the chia pudding a few times helps evenly distribute the chia seeds within the milk. It also helps stop the chia seeds from 'clumping' up which they can be prone to do.
- Have a sweet tooth? Feel free to add a big drizzle of maple syrup to the topping!
📋 Frequently asked questions
You want to use pears with a lovely sweetness such as conference, Bosc or Bartlett pears.
Yes, simply add a little more milk!
Just swap the butter for coconut oil to make it a vegan recipe.
As I talk about more in my post on the taste of chia seeds, they have a very mild nutty taste.
🥣 More chia pudding recipes
There are so many fun chia puddings here on the site to start the day using fruit and spice, including my coffee chia pudding and cherry chia pudding. Some recent recipes:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And please do leave a star rating if you've tried the recipe!
📖 Recipe
Spiced Pear Chia Pudding
Ingredients
- 1 cup non-dairy milk
- 4-5 tablespoon chia seeds (5 tbsps for a thicker pudding)
- 1 small pear sliced
- 1 tablespoon butter
- 1 tablespoon maple syrup + more to serve
- grate ginger
- ¼ teaspoon cardamom powder
- 1 teaspoon desiccated coconut optional
Instructions
- Combine the chia seeds, coconut (if using) and milk in a dish that can be sealed and place in the fridge, for at least two hours to thicken.
- Once the pudding is ready, slice the pears. Melt the butter in a pan, and on a low heat add the pear slices. Drizzle with the maple syrup and the ginger. Fry for 7-8 minutes, carefully flipping halfway through until softened and slightly brown.
- Spoon the chia pudding into your bowl and top with the pears. Drizzle on more maple syrup to taste, and a sprinkle of cardamom. Enjoy!
Notes
- If possible, stir the chia pudding at least once halfway through its time in the fridge. This helps break up any clumps of chia seeds that may form.
- Add more ginger and/or cardamom if you like extra spice.
- The coconut is optional.
- My low histamine readers may wish to stick to around two hours for setting time, rather than leaving the chia pudding in the fridge overnight.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- non-dairy milk will have variable scores depending upon type used.
- pears and ginger score 1.
- cardamom scores 0 with a note stating that some varieties may not be well tolerated.
Naomi V says
I loved this! It will be added to my fall/winter rotation, and I plan to experiment with other fruits as well. Thanks so much for the recipe!
Claire says
So glad you enjoyed it Naomi! I think some warm apple slices would also work well.