Go Back
–+ servings
three small glass cups with pomegranate chia pudding and topped with seeds on a white table

Pomegranate Chia Seed Pudding

Kristina Todini, RDN
Pomegranate Chia Seed Pudding, a simple chia seed pudding recipes topped with pomegranate arils and nuts or seeds. Great for a make ahead plant-based breakfast or snack!
5 stars (2 ratings)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cooling Time 2 hours
Course Breakfast + Brunch
Cuisine Gluten Free, Vegan
Servings 4 servings
Calories 252 kcal

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.

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.

Nutrition

Serving: 1servingCalories: 252kcalCarbohydrates: 27gProtein: 8gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.03gSodium: 62mgPotassium: 232mgFiber: 9gSugar: 13gVitamin A: 263IUVitamin C: 1mgCalcium: 321mgIron: 3mg
Keyword pomegranate chia pudding
Tried this recipe?Let us know how it was!