August 09

Pear Chia Pudding

Chia puddings are so easy to make, as there is no cooking involved. They are a great way to use up fruit that is getting a little old and you don’t want to throw out, or in our house our kids won’t eat as they start getting a little bruised or darker. I often buy the older misshaped fruit at bargain prices and make chia puddings with them.

Rather than process the pear til it’s a puree, which you can do, I do like it a little chunky. You could even short cut this recipe further by using tinned pears, but I like boiling the pears with a little water.

This chia pudding is tasty on it’s own, or extra delicious with some yogurt and freshly defrosted blueberries. But of course it’s totally up to you. You can also put it in the fridge if you like your chia pudding thick, or use it as a jam on your gluten free or paleo toast!

Pear Chia Pudding

Prep time Cook time Total time
30 mins 5 mins 35 mins

Author: Tracey Francis of Essential Olie


  • 4 Pears (peeled and diced)*
  • ½ cup Water
  • ¼ cup Chia Seeds**
  • ¼ teaspoon Vanilla Powder
  • ⅛ teaspoon Cinnamon Powder


  1. Peel and dice pears into the size chunks.
  2. Put pears with water into a saucepan and bring to boil over a low heat.
  3. Allow cooked pears to cool completely then pour them into a jar with a lid.
  4. Add chia seeds, vanilla and cinnamon powder to cool cooked pears in jar, then stir or secure lid and shake.
  5. Allow chia seeds to soak up the liquid for a few hours to overnight then enjoy.
  6. Store in or out of the refrigerator and consume within 3 days.


* I used 2 x Packham Pears and 2 x Corelli Pears. Once peeled and chopped they weighed 525g.
** I use black and white chia seeds, but use whatever you have or prefer.

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