Pomegranate Chia Seed Pudding, a simple chia seed pudding recipe topped with pomegranate arils and nuts or seeds. Great for a make ahead plant-based breakfast or snack!
Love pomegranates in the winter? Love easy chia seed pudding? Make a pomegranate-topped chia pudding! This simple and tasty recipe is great for a plant-based breakfast or a fruity and filling snack.
Ready to learn how to make chia seed pudding with pomegranates? Let’s do it!
🥛 Ingredients
- Chia seeds: The base of this recipe, chia seeds are small seeds from the Salvia hispanica plant that form a gel-like consistency when mixed with liquids
- Plant-based milk: The liquid that mixes with the seeds to make the pudding, we’re using plant-based creamy oat milk (but any milk will do)
- Pomegranates: The fruit star of this recipe, pomegranate arils (or seeds) add crunch and a touch of tart flavor. You can buy them in a carton or buy them whole and remove the seeds yourself.
- Nuts or seeds: For a crunch factor we’re adding your choice of nuts or seeds (I used pumpkin seeds in this recipe)
- Flavorings: A touch of vanilla extract and maple syrup add a slightly warm and sweet flavor to the pudding
- Recommended tools: small mixing bowls, small glasses or jars for single-servings of pudding
🥣 How to make (step-by-step photos)
1️⃣ Step One: Make chia seed pudding
Add chia seeds, plant-based milk, maple syrup, and vanilla extract to a medium mixing bowl and stir to combine.
Let it sit for about 10 minutes so the chia seeds thicken, then stir again to mix well.
Then cover and place in the refrigerator for at least two hours to let the pudding thicken, ideally overnight.
2️⃣ Step Two: Peel pomegranates
If you’re using a jar or carton of pomegranate seeds, skip to step three.
But if you’re using whole pomegranates, here are the steps for peeling them:
- Add a small amount of water to a small mixing bowl.
- Cut pomegranates into quarters, then remove seeds (or “arils”) into the bowl of water.
- When done deseeding the pomegranates, scoop away any floating pieces of the pomegranate peel, then drain the seeds and place into a bowl.
Set the pomegranate arils aside until the chia seed pudding is chilled.
3️⃣ Step Three: Build chia pudding cups
To build the pudding cups, place a handful of nuts or seeds in the bottom of a small glass, jar, or bowl.
Then add the chilled and thickened chia pudding on top of the nuts, leaving about 1/2 inch left at the top.
Then add pomegranate arils and a sprinkle of nuts or seeds, and enjoy!
🧊 How to store
- Refrigerator storage: Store in airtight containers in the refrigerator for up to 3 days.
- Freezer storage: It is possible to freeze chia pudding, but I recommend freezing in single servings. To freeze, add to airtight containers and freeze up to two months. To thaw, remove from freezer into refrigerator for 24 hours and then enjoy within 2-3 days.
👉 More chia seed pudding recipes
Want more chia pudding recipes? I’ve got you covered with this Blueberry Chia Pudding, Chocolate Chia Pudding, Pomegranate Chia Seed Pudding, or Strawberry Chia Pudding.
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Pomegranate Chia Seed Pudding
Ingredients
- ½ cup chia seeds
- 2 cups plant-based milk, oat, almond, soy, etc.
- 1 tablespoon maple syrup
- 2 teaspoons vanilla extract
- 1 whole pomegranate
- ⅓ cup nuts or seeds, almonds, walnuts, pumpkin seeds, etc.
Instructions
- Make chia pudding: Add chia seeds, plant-based milk, maple syrup, and vanilla extract to a medium mixing bowl and stir to combine. Let sit 10 minutes, then stir again to mix well. Then cover and place in the refrigerator for at least two hours to let the pudding thicken, ideally overnight.
- Peel pomegranates (from whole): Add a small amount of water to a small mixing bowl. Cut pomegranates into quarters, then remove seeds (or “arils”) into the bowl of water. When done deseeding the pomegranates, scoop away any floating pieces of the pomegranate peel, then drain the seeds and place into a bowl.
- Build chia pudding cups: To build the pudding cups, place a handful of nuts or seeds in the bottom of a small glass, jar, or bowl. Then add the chilled and thickened chia pudding on top of the nuts, leaving about 1/2 inch left at the top. Then add pomegranate arils and a sprinkle of nuts or seeds.
Recipe Notes
- Make ahead: Chia seed pudding is great for meal prep and can be made up to 3 days before eating. Build the entire pudding with toppings, or just make the pudding ahead of time and then top with pomegranates and nuts or seeds before serving.
- Leftovers and storage: Store in airtight containers in the refrigerator for up to 3 days. To freeze, add to airtight containers and freeze up to two month. To thaw, remove from freezer into refrigerator for 24 hours and then enjoy within 2-3 days.
- Nutrition notes: Nutrition information is an estimate for all ingredients and using sunflower seeds as a source for the nuts or seeds. This recipe is vegan and gluten free.
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