Thick, creamy, decadent chia seed pudding with caramelized pears and yogurt – a sweet breakfast or healthy treat that only takes a few minutes to prepare.
Chia seed pudding…what’s your theory? Do you chia seed pudding for breakfast, for snack, or for dessert? All three? Make a meal of it? Stahp it, don’t make me fall in love with you.
My chia theory is nearly a dessert-only situation. Mainly because I love my pile of egg scramble in the morning..it’s just so tough to beat! In any case, chia seed pudding has played a special role in my food-soul ever since I tried it umpteen (four) years ago. We’ve done chia seven ways to Sunday here on The Roasted Root, but some of my favorite chia seed pudding recipes I’ve posted include the Bananas Foster Chia Seed Pudding, Whisky-Spiked Creamy Chia Seed Pudding, the Vegan Chocolate Chia Seed Pudding, and finally my Eggnog Overnight Oats (technically more of an oatmeal recipe than a chia seed pudding recipe, but that’s neither here nor there).
Lettuce discuss the caramelized pears in this application. They’re super easy to prepare and are made without refined sugar, using pure maple syrup. All you do is slice up a ripe pear (or two), heat them over medium to medium-low heat in a small skillet with some cinnamon and pure maple syrup, and you end up with a buttery, sweet, caramelized melt-in-your-mouth pear jubilee. It’s almost too good to be true.
As I mentioned in this Instagram post, I’ve been making chia seed pudding with a yogurt-almond milk combo lately. Adding equal parts whole milk yogurt and unsweetened almond milk yields a super rich pudding with the slightest tang…plus, it also adds probiotics and protein for a nutrition win. If you’re intolerant or allergic to dairy (or need to avoid it for any reason), stick with the all almond milk method, and if not, go halvsies with yogurt and almond milk.
If you’re new to chia seed pudding, the concept is super simple. Chia seeds absorb four times their weight in liquid, and become thick and gelatinous for a creamy, thick pudding-like mixture. All you need to prepare it is a large jar, some chia seeds, and any type of milk and liquid sweetener. Combine all ingredients in the jar, give them a good shake, then wait overnight (or at least three hours) before digging in. Get the full-on photo tutorial by checking out my post on How to Make Chia Seed Pudding in 3 Easy Steps.
You can top chia seed pudding with fresh seasonal fruit, roasted nuts, nut butter, or in this case: granola and caramelized fruit. You really can’t go wrong with such a simple recipe! To keep this recipe entirely paleo, you can top the pudding with my Paleo Granola.
Caramelized Pear Chia Seed Pudding
- 1-1/2 tablespoons unsalted butter
- 1 large bosc pear , cored and sliced
- 2 tablespoons pure maple syrup (or honey)
- 1/4 teaspoon ground cinnamon
- 1 pinch sea salt
CHIA SEED PUDDING
- 1/2 cup homemade or store-bought granola
- pure maple syrup or honey, to taste
PREPARE THE CHIA SEED PUDDING
Add the ingredients for the chia seed pudding to a large jar. Seal the jar and shake well until everything is combined. Refrigerate overnight (or at least three hours). When ready to serve, stir the chia seed pudding well. Taste for flavor and add more pure maple syrup if desired. Serve with caramelized pears and granola on top (see instructions).
MAKE THE CARAMELIZED PEAR
Heat the butter over medium heat until melted and slightly bubbly. Add the sliced pear, making a single layer (it's okay if the pear slices overlap a little), followed by the pure maple syrup, ground cinnamon, and sea salt.
Cook, turning the pears occasionally, until they are soft and begin to caramelize, about 8 to 10 minutes. If necessary, lower the heat to medium-low at any time to avoid burning the pears.
If desired, use 1 cup of whole milk yogurt and 1-1/2 cups of unsweetened almond milk. Simply stir the two together until combined, and proceed as normal.