Vanilla Chia Pudding with Spiced Autumn Pear
Silky vanilla chia pudding set in almond milk, topped with cinnamon-poached pear and toasted seeds.
Best for A make-ahead vegan breakfast rich in plant omega-3 and fibre with minimal added sugar
This is my weekday answer to French crème desserts—stirred the night before and ready while the coffee brews. Chia seeds swell into a soft, spoonable pudding in vanilla-scented almond milk, and a quick gently spiced pear compote gives it real autumn character without a pile of sugar. It's vegan, quietly loaded with omega-3 and fibre, and honestly more satisfying than it has any right to be.
Ingredients
- 60 g chia seeds
- 400 ml unsweetened almond milk , cold
- 5 ml pure vanilla extract
- 15 ml maple syrup , divided
- 1 g fine sea salt , a pinch
- 2 Ripe but firm pears , cored and cut into 1 cm slices, peel on
- 2 g ground cinnamon
- 60 ml water
- 5 ml lemon juice , freshly squeezed
- 20 g Pumpkin seeds , for topping
- 10 g Ground flaxseed , stirred in for extra omega-3 (optional – can be omitted)
Instructions
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1
In a bowl or jar, whisk together the almond milk, chia seeds, vanilla extract, 10 ml of the maple syrup, the salt, and the ground flaxseed if using. Whisk well, wait 5 minutes, then whisk again to break up any clumps—this second whisk is what keeps the pudding smooth instead of lumpy. Cover and refrigerate at least 4 hours or overnight, until thick and spoonable.
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2
Make the pear compote: combine the sliced pears, cinnamon, water, lemon juice, and remaining 5 ml maple syrup in a small saucepan. Bring to a gentle simmer over medium heat, then cook, stirring once or twice, until the pears are tender and the liquid reduces to a glossy syrup. Let cool—it can be made ahead and chilled.
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3
Toast the pumpkin seeds in a dry skillet over medium heat, shaking the pan, until they pop and smell nutty, about 3 minutes. Tip onto a plate to stop the cooking.
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4
To serve, stir the set chia pudding and divide between two glasses. Spoon the spiced pears and their syrup over the top, then finish with toasted pumpkin seeds. Eat cold.