Cranberry & Pear Chia Pudding twins! I’ve always loved cranberries so during Fall I like to make the most of these tasty little gems while I can!
Warm cranberry sauce is a classic but in this recipe I use cold cranberry sauce stirred through chia pudding. The result is sweet, creamy and delicious chia pudding parfaits! Perfect to share with your friend or save the second one for breakfast tomorrow.
So cranberry and chia pudding fans, give this recipe a try and let me know what you think!Print
- 1/2 cup chia seeds
- 2 cups plant milk (I used almond milk)
- 1 tablespoons maple syrup (or sweetener of choice)
Cranberry & Pear Sauce
- 12 oz / 340 grams fresh organic cranberries
- 2 pears, peeled and diced (before peeling and dicing, reserve two slices for garnish)
- 1/4 cup turbinado sugar
- Juice of one orange
- Add chia seeds, plant milk and maple syrup into a bowl and whisk well to remove any clumps. Cover chia mixture and store in the fridge overnight or for at least three hours.
- Prepare cranberry & pear sauce by adding cranberries, pears, sugar, orange juice and 1/2 cup water to a medium size pot. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until the cranberries have burst and the pears have broken down. Set aside and allow to cool.
- Before serving the chia pudding, whisk until smooth and creamy, and then stir in one cup of cold cranberry and pear sauce*. Taste and add additional sweetener, if needed.
- Serve in glasses, jar or bowls with fresh pear slices for garnish.
- *Calories include the use of one cup of cranberry and pear sauce (1/2 cup per serve). The cranberry sauce recipe included able makes around two cups, so save the leftover cranberry sauce in smoothies or with roasted vegetables.
- Flowers are for decoration only.