It's pear season already which calls for an amazing pear recipe! This Pear and Almond Butter Chia Pudding combines creamy chia seeds and caramelized pears. This recipe is vegan, refined sugar-free, and naturally gluten-free. 
Why You'll Love This Recipe
- It's a healthy breakfast that comes together in no time!
- It's high in omega 3-fatty acids and protein!
- It can also easily be prepared the night before and makes an amazing grab-and-go breakfast!
- It’s high in dietary fiber!
How to Make This Pear and Almond Butter Chia Pudding
This recipe is ready in no time and really easy to prepare. Mix together chia seeds, plant milk and yoghurt and set aside to thicken.
In the meantime, you can prepare the pears. Put pears, together with some maple syrup, a dash of water and a pinch of cinnamon in a pan and let simmer until pears are soft and sweet. You can always add more maple syrup if you prefer a sweeter taste. Then add in your almond butter, give it a good stir and mix together chia seeds and pears!
Enjoy right away or store in it in the fridge overnight for a quick and healthy breakfast. If you add any additional nuts on top (highly recommended!) I would do that last minute before you leave- that way they will stay crunchy for longer.
Ingredients & Substitution Notes
-
Chia Seeds: When mixed with a liquid, chia seeds have the ability to soak up that liquid and expand a lot in size. Dependig on how you would like the consistency fo your chia pudding (thicker or runnier) you will need to use more or less liquid.
-
Pears: For this recipe, I prefer using ripe ones since they are naturally sweeter and add an amazing taste to this recipe.
-
Almond Butter: I used homemade almond butter in this recipe, you can also use any store-bought one. Personally, I prefer using nut butters that consist of 100% nuts, without any additives like palm oil or similar.
-
Plant Milk: I love using oatmilk in sweet recipes since it's naturally sweeter than many other types of plant milk. The recipe works fine with all types of plant milk though- just make sure to taste and adjust sweetness by adding more maple syrup if desired.
- Yoghurt: The same accounts for yoghurt. You could use any (plain) yoghurt of your choice here!
Similar Recipes You Might Like
- Apple Cinnamon Chia Pudding
- Pumpkin Spice Oatmeal
- Vegan Raspberry Chocolate Chia Pudding
- Vegan Salted Caramel Chia Pudding
Caramelized Pear Almond Butter Chia Pudding
It's pear season already which calls for an amazing pear breakfastrecipe!
For this recipe, the pears are caramelized in a pan. Once they arecool, we mix them with some almond butter and voila.
Chia Seeds
- â…“ cup chia seeds
- 1 â…“ cup plant milk
- 4 tablespoon yoghurt
- 2 tablespoon maple syrup (*more if you prefer a sweeter taste)
Caramelized Pears
- 2 pears, (chopped)
- 3 tablespoon maple syrup
- 2 tablespoon almond butter
- dash of cinnamon
Mix together chia seeds, milk and yoghurt and let sit for 10 minutes to thicken up, stirring once or twice.
Heat a small pan over medium heat and add pears and maple syrup. Let simmer for a couple of minutes until pears are soft and caramelized. You might need to add a dash of water.
Once they are soft, season with a dash of cinnamon and mix in the almond butter.
You can either serve this immediately or leave it in the fridge overnight and enjoy it as breakfast.
Caramelized Pear Almond Butter Chia Pudding
Ingredients
Chia Seeds
- ⅓ cup chia seeds
- 1 ⅓ cup plant milk
- 4 tablespoon yoghurt
- 2 tablespoon maple syrup *more if you prefer a sweeter taste
Caramelized Pears
- 2 pears, chopped
- 3 tablespoon maple syrup
- 2 tablespoon almond butter
- dash of cinnamon
Instructions
- Mix together chia seeds, milk and yoghurt and let sit for 10 minutes to thicken up, stirring once or twice.
- Heat a small pan over medium heat and add pears and maple syrup. Let simmer for a couple of minutes until pears are soft and caramelized. You might need to add a dash of water.
- Once they are soft, season with a dash of cinnamon and mix in the almond butter.
- You can either serve this immediately or leave it in the fridge overnight and enjoy it as breakfast.
Leave a Reply