Cinnamon Pear Chia Pudding

A cozy, fiber-rich breakfast made with chia seeds, naturally sweet pears, and warming cinnamon. This make-ahead chia pudding is creamy, satisfying, and naturally sweetened with dates.

Why You’ll Love It

This cinnamon pear chia pudding practically makes itself. Just blend, chill, and top with sautéed pears for a simple make-ahead breakfast that feels a little like dessert.

Chia seeds are rich in fiber, including gel-forming soluble fiber that supports regularity. Paired with pears — a source of pectin fiber that can help nourish beneficial gut bacteria — they make this pudding especially digestion-friendly.

How to Make It

1. Blend the base: Combine unsweetened almond milk, dates, vanilla, and sea salt until smooth. Stir in chia seeds and chill overnight to thicken.

2. Sauté the pears: In coconut oil or ghee, gently cook thinly sliced pears with cinnamon and vanilla until golden and fragrant.

3. Assemble + top: Spoon the pears over your chia pudding and finish with toasted nuts, seeds, or pomegranate for crunch.

Ingredient Highlights

• Chia Seeds: Provide fiber to support regularity, along with plant-based omega-3 fatty acids.

• Pears: A source of pectin fiber to support digestion and feed good gut bacteria.

• Cinnamon: Adds warmth and natural sweetness without added sugar.

• Dates: Add natural sweetness along with fiber, potassium, and magnesium.

Tips for the Creamiest Chia Pudding

• Use half almond milk and half full-fat coconut milk for richness.

• Grind your chia seeds slightly if you prefer a smoother texture.

• Store in glass jars for 4–5 days — perfect for meal prep.

Final Thoughts

This recipe is simple nourishment: fiber-rich whole foods in an easy make-ahead breakfast. Enjoy it cold or gently warmed, topped with toasted nuts, seeds, or pomegranate.

Cinnamon Pear Chia Pudding

A cozy, digestion-loving chia pudding made with almond milk, dates, chia seeds, and warm sautéed pears. Naturally sweetened, dairy-free, and packed with fiber-rich ingredients to support digestion.

Prep Time: 5 mins Cook Time: 5 mins Total Time: 10 mins + chill Yield: 3 servings

Ingredients

• Chia Pudding
• 1 1/2 cups unsweetened non-dairy milk (almond, oat, or coconut beverage)
• 2 Medjool dates, pitted (or sweetener of choice)
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 1/2 cup chia seeds
• Cinnamon Sautéed Pears
• 1 pear, cored and thinly sliced
• 2 teaspoons coconut oil, ghee, or butter
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 1 teaspoon ground cinnamon
• 1–2 tablespoons water, as needed
• Optional Toppings
• Toasted hazelnuts or pecans
• Pomegranate seeds or coconut flakes

Instructions

1. Add the non-dairy milk, pitted dates, vanilla extract, and a pinch of sea salt to a blender. Blend until smooth and creamy.
2. Add chia seeds and stir (or pulse once) until evenly distributed. Let sit 5 minutes, stir again, then divide between 3 jars or glasses. Cover and refrigerate at least 2 hours or overnight until thickened.
3. When ready to serve, melt the coconut oil in a skillet over medium heat. Add sliced pears and vanilla and sauté until softened. Lower heat, add salt, cinnamon, and a splash of water. Stir gently until tender and caramelized.
4. Top each chia pudding with warm cinnamon pears and your favorite toppings. Serve immediately or chill for later.

Print recipe

Notes: For an extra creamy texture, use 3/4 cup non-dairy milk + 3/4 cup full-fat canned coconut milk. Store in the fridge for up to 4–5 days; add a splash of milk before serving if it thickens too much. Pears are rich in prebiotic fiber that feeds healthy gut bacteria — leave the skin on for extra digestive benefits.

More Chia Pudding Recipes

Try the Pumpkin Chia Hemp Seed Pudding or Lemon Chia Seed Pudding.