By Amy Gorin, MS, RDN
This will be the tastiest chia seed pudding you've ever had! The pomegranate chia breakfast pudding can easily be made vegan. Whip up this chia seed breakfast today.
Here's a dessert for breakfast you won't feel the least bit guilty about. This decadent-tasting, protein-rich chia seed pudding will help keep you going all morning. Plus, the recipe is quick and easy.
I love this time of year for many reasons. Having grown up in Florida, I look forward to boot and coat season even after ten-plus winters in the north.
I’m also a huge fan of all of the wonderfully nutritious and tasty in-season produce at our fingertips. This includes pomegranates, in season now until January.
How to Make Pomegranate Chia Seed Pudding
You might have noticed by now that I love breakfast recipes, as well as dessert ones. So I combined these two into one delicious breakfast, aka this pomegranate chia seed pudding, that combines the best of winter flavors.
To make this breakfast recipe, I started with a pretty basic pomegranate chia pudding: I combined 3/4 cup milk with chia seeds and vanilla extract. You can also make this recipe vegan by using an alternative milk, such as unsweetened almond milk or store-bought cashew milk
You don't need both milk and yogurt, as the pudding is plenty creamy with just the milk. Although I will need to try a version with Greek yogurt one day!
I let the mixture plump up in the fridge for about an hour before taking it to the next level. You could also let it refrigerate overnight. I then layered the chia pudding with pomegranate arils, as you'd do with a yogurt parfait.
Finally, I topped my chia seed pudding with crushed pistachios just before serving. The pomegranate arils and pistachios add a wonderful crunch!
Here are a few variations on this pomegranate chia pudding that you can make:
- Add coconut flakes as an extra topping.
- Replace the pomegranate with any fresh fruit–such as sliced bananas–if you aren't able to get your hands on pomegranate arils. Just add anywhere from 1/4 cup to 1/2 cup of fruit.
- Drizzle with a dollop of maple syrup for extra sweetness.
- Mix in a Tablespoon of unsweetened cocoa powder to make a chocolate chia pudding.
I love that the pomegranate chia pudding is added-sugar free and plenty sweet on its own! While I used cute wine cups to make this chia pudding recipes, you could also use mason jars.
By the way, if you're curious about the effects of skipping breakfast, I highly recommend not doing so and making sure to fit in a balanced breakfast into your morning!
Why Chia Seed Pudding is so Nutritious
While I had this pudding for breakfast, it also makes a great dessert or snack–have a half serving.
The chia seeds, pomegranates, and pistachios together provide an excellent amount of fiber—bringing this recipe to a grand total of 15 grams, or 60% of a your daily need.
The pistachio chia pudding is also rich in protein, providing 14 grams, or 28% of the daily value.
Nutrition Benefits of Pomegranate
Pomegranates get their ruby red color from antioxidants. The seeds of the fruit, called arils, offer a surprisingly high amount of satiating fiber.
Per ½ cup, they supply 3.5 grams or up to 16% of a woman’s daily need and up to 13% of a man’s daily need.
The seeds also provide a little bit of protein, as well as a small amount of immunity-helping vitamin C. There are so many ways to eat this delicious fall fruit!
More Healthy Recipes
Looking for some more pistachio recipes? Try:
- Pistachio Milk
- Almond Pistachio Cocoa Bites
- Candied Pistachio
- Ice Cream with Pistachio
Helpful Kitchen Tools
This blog post was updated in September 2020. A version of this content originally appeared on WeightWatchers.com.
I'd love to hear from you! What's your favorite quick-prep healthy breakfast? Now, grab a bag of chia seeds and pop this recipe in your fridge overnight.
Pomegranate Pistachio Chia Breakfast Pudding
- 3 Tablespoons chia seeds
- ¾ cup low-fat milk (or milk alternative)
- ¾ teaspoon vanilla extract
- ½ cup pomegranate arils
- 1 Tablespoon pistachios, chopped
- In a small bowl, combine chia seeds and milk.
- Cover, and refrigerate for 20 minutes to overnight.
- Stir, then layer in a glass with pomegranate arils just before serving.
- Top with pistachios.
Sat. Fat (grams)4
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