This spiced pear chia pudding is a fun and healthy 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!
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!
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 flavourful.
- Healthy - packed with plant-based protein, chia seeds are such a good way to start the day or for an easy snack.
- Refined sugar free - this chia pudding is made with maple syrup rather than regular sugar, so is refined sugar free.
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 - such a healthy ingredient and packed with plant-based protein and Omega 3 fatty acids (Healthline).
- 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!
Make sure to check the full ingredients and instructions in the recipe box!
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:
Combine the chia seeds and milk in a dish that can be sealed and place in the fridge, for at least two hours 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.
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!
*my low histamine readers may wish to limit meal prep time due to histamine formation if you are sensitive to it.
- 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!
More chia pudding recipes to enjoy
Lots of fun ideas using fruit and spice to start the day:
Spiced pear chia pudding
- 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!
- 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.
- non-dairy milk will have variable scores depending upon type used.
- pears score 1.
- cardamom scores 0 with a note stating that some varieties may not be well tolerated.
- ginger scores 1.