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?
Stop 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).
Caramelized Pears:
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.
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 half and half with yogurt and almond milk.
How to Make Chia Seed Pudding:
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 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 pears.
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
Ingredients
CARAMELIZED PEARS
- 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
- 2 1/2 cups unsweetened almond milk (see note)
- 1/2 cup chia seeds
- 3 tablespoons pure maple syrup to taste
FOR SERVING
- 1/2 cup homemade or store-bought granola
- pure maple syrup or honey, to taste
Instructions
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 PEARS:
- 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.Â
- 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.Â
I’m still so NOT sold on chia puddings….but caramelized pear? May just do the trick for me 😉
Ohh caramelized fruit always seals the deal for me! Also, I’m still easing into the chia pudding thing, but this could convince me!
I’ve come to love all things chia – and love the flavors here with the pear, maple syrup and cinnamon – lovely!
This looks fabulous, dear! Can’t wait to try this. I’ve been looking to switch up my breakfast routine, and this is perfect!
This sounds so good! I’ve never thought to caramelize a pear but as soon as I read those words here I KNEW I’d like them even better than caramelized apples. Cannot wait to try this!
I am a chia pudding for snacking kind of girl personally! It helps me get through that 3pm slump! I LOVE the idea of topping with caramelized pears! Why have I never done that before???
Ah yeah, the ol’ afternoon lull…pudding’s a perfect solution for that. Lemme know if you try the caramelized pears…they’re a serious game changer.
Uhhh yeah this is riiiiight up my alley! Caramelized fruit is my jam forever and always, as is chia pudding, which I’ll gladly eat any time of day!
Would you believe that I’ve still never tried chia seed pudding? Clearly, this needs to change and immediately because HOLY COW, this sounds DELISH. Well done, woman!
Heck yeah, girl! Get on that chia pudding! I hope you enjoy 😀
Love these caramelized pears. This looks wonderful–Pinned!
Thanks so much, Letty! I’m glad you’re a fellow lover of the caramelized fruit 😉
I’m all about the chia pudding for breakfast, especially when it’s topped with things like caramelized pears…SWOON. There is so much nutrition and flavor goodness happening up in here that I can barely control myself. I’m also loving the cozy winter feels of these photos. So pretty! <3
Ohhhhh momma, you’d love this pudding. Srsly, I was thinking of you while I made it! 😀 xo
It looks so good but I hate those little chia seeds. Would it work to grind them up first?
Hi Barbara, you can blend the chia seeds with the liquid in a high-powered blender and allow it to sit overnight. It will still work and will turn out creamy. As an alternative, you can try my tapioca pudding recipe: https://www.theroastedroot.net/roasted-vegetable-quinoa-buddha-bowls/ if you like tapioca 😉 Let me know if you have any other questions!
Chia for dessert is definitely much more my thing also…but I also kind of love that this can taste like dessert but ALSO be eaten for breakfast!
I have a flu and I think this is the cure! 😀
You had me at caramelized pears. I become completely smitten with pears during the winter months. I love the application of caramelization.
I used CoYo and grain-free seed granola and this was a delicious and decadent, yet healthy, breakfast. I have a lot of dietary restrictions and finding your recipes, which are so easily adaptable for my needs, is a blessing. Thank you!
Oooooh, I love CoYo! Great choice! I’m so glad you enjoyed the recipe. Thanks, Tricia! xo