Three years ago I was obsessed smoothies.
Two years ago I was obsessed with refrigerator oats.
Last year… I was pregnant.
This year, I am officially obsessed with chia puddings.
I mean, the concept of chia puddings is pretty awesome. Throw some chia seeds into a jar with some liquid, let it sit overnight, and then enjoy… It doesn’t get much easier than that.
And with an endless variety of flavor combinations, it really is a thing of beauty.
My first attempt at chia pudding happened a year or so ago. I think it was a basic chocolate chia pudding. It was aiiight, but I definitely preferred the chocolate avocado pudding variety. And that was the last time I tried it.
I was also told around the same time about the deliciousness of a coconut mango chia pudding. It intrigued me, but I wasn’t so keen on the mango—or the coconut for that matter—so just let it pass on by.
Fast forward to now.
Boredom had officially set in with my regular breakfast routine. I was getting tired of the multi-grain toast and fruit combination, and didn’t have time to whip up a breakfast of eggs and potatoes (and eat it) on the regular.
I also happened to come across about eleventy billion recipes for chia pudding on Pinterest. Apparently someone in my feed was obsessed with them too.
I suppose that’s what happens when you follow the food allergy crowd.
The blueberry chia pudding was my very first attempt. And while it was good, it wasn’t great. It was a bit watery with all the almond milk, and not the thick “pudding” consistency that I was hoping for.
But all of the recipes called for the same ratio of chia seeds to almond milk with a bit of fruit thrown in for laughs. So I decided to try it without the almond milk, and just stick with fruit puree.
THIS recipe is the result of that experiment. And I have to say, this one is exactly what I hoped it would be. It’s sweet, flavorful, and thick like pudding.
I was thinking a dollop of cashew butter would make this even thicker and give it a little extra stick-to-your-ribs protein.
That may be my next experiment. Or maybe I’ll do a pumpkin cashew chia pudding. Or a chocolate and peanut butter chia pudding. Because chocolate and peanut butter are delicious.
What combinations would you do?
5 minPrep Time
5 minTotal Time
- 2 pears
- 1 tsp vanilla extract
- 3 tbs chia seeds
- 1/2 tsp maple syrup (optional)
- Peel and core pears and cut into chunks.
- Place pear chinks into a blender and puree; you should have about 1 cup when you're done.
- Combine puree and all remaining ingredients in a jar or container; shake to combine.
- Let soak a minimum of 4 hours, or overnight.
- Transfer to a blender and pulse of high for 60-90 seconds or until smooth.
- Pour into a bowl, grab a spoon, and enjoy!
Dairy Free, Nightshade Free, Gluten Free, Wheat Free, Soy Free, Corn Free, Egg Free.