I think a lot of people get put off by the texture of chia seeds, but they really are a nutritional powerhouse. They are high in fibre, protein and essential fatty acids and are fantastic in these spiced chia puddings.
They are topped with a compote of caramelised apples & pecans. This makes this a great autumn/winter breakfast full of lots of warming spices. However, I would say you can eat this at any time of year!
They are great for meal prep; you’ll have ready-made breakfasts for the week ahead.
Full of flavour and packed with protein and fibre, you’ll definitely want to save this recipe to make again and again.
What ingredients do you need for spiced chia puddings:
- Chia seeds
- Organic soy milk
- Maple syrup
- Ground turmeric
- Ground ginger
- Ground cinnamon
- Grind of black pepper
How make caramelised apples?
These chia pudding are good without toppings, however, if you want to take them to the next level, try them with the caramelised apples.
To make the apples, you simply peel and chop the apples then fry them in a little coconut oil.
When they are soft, add some maple syrup, cinnamon and a few pecans and cook until sticky and caramelised.
They are one of my favourite toppings. Great served on ice-cream too!
Storage & shelf life
Refrigeration:
- Once mixed, cover the chia pudding and place it in the fridge for at least 2–4 hours (or overnight) to allow it to thicken.
- Store it in an airtight container or jar.
Shelf Life:
- They’ll last up to 4 days in the fridge. I don’t recommend freezing.
Recipe Tips
- I like to prepare the chia in advance and serve with the apples warm. You can also prep the whole thing and leave in the fridge overnight if easier. The apples and pecans will be cold, but they still taste amazing.
- The pudding look a bit green in the photo; it’s just the combination of the spices, don’t worry. Depending which turmeric you use, yours could turn out more yellow.
- They will last for 3-4 days in the fridge once jarred up with the toppings.
If you liked these spiced chia puddings, why not try:
Spiced Chia Puddings
Ingredients
Pudding ingredients:
- ¾ cup chia seeds (120g)
- 3 cups unsweetened organic soy milk (750ml)
- 2 tbsp maple syrup
- 1½ tsp ground turmeric
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- Grind of black pepper
Toppings:
- ½ cup organic soy yoghurt (125g)
- 2 apples
- 2 tsp coconut oil
- 1 tbsp maple syrup
- 1 tsp cinnamon
- ¼ cup pecans (15g)
Instructions
- To make the pudding, add the chia seeds, milk, spices and 2 tbsp of maple syrup to a large bowl. Mix well and refrigerate for at least 2 hours or overnight.
- When ready to serve, peel and chop the apples. Add the coconut oil to a frying pan. Add the apples and fry for a couple of minutes until soft. Add the maple syrup, cinnamon and pecans and cook for another minute or two until sticky.
- Divide the chia into 4 serving dishes and top with yoghurt and the apple mixture.
Notes
- The nutritional information is based upon organic unsweetened soya milk and unsweetened soya yoghurt.
- I like to prepare the chia in advance and serve with the apples warm. You can also prep the whole thing and leave in the fridge overnight, if easier. The apples and pecans will be cold, but they still taste amazing.
- The puddings look a bit green in the photo; it’s just the combination of the spices, don’t worry. Depending which turmeric you use, yours could turn out more yellow.
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