Cinnamon Pear Chia Pudding – Cozy, Creamy, and Easy

This Cinnamon Pear Chia Pudding is a simple make-ahead breakfast that tastes like dessert but keeps you full for hours. It’s creamy, lightly spiced, and naturally sweet from ripe pears. There’s no cooking involved—just stir, chill, and enjoy.

It’s perfect for busy mornings, afternoon snacks, or a gentle treat after dinner. If you like warm, comforting flavors, this one hits the spot.

Cinnamon Pear Chia Pudding - Cozy, Creamy, and Easy

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 3 tablespoons chia seeds (black or white)
• 1 cup milk of choice (almond, oat, coconut, dairy—whatever you prefer)
• 1 ripe pear, finely diced (Bosc or Bartlett work well)
• 1–2 teaspoons maple syrup or honey, to taste
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of fine sea salt
• Optional toppings: extra diced pear, toasted walnuts or pecans, a spoonful of yogurt, a drizzle of nut butter, or a sprinkle of granola

Method

 

1. Mix the base. In a jar or bowl, whisk together the milk, maple syrup, cinnamon, vanilla, and a pinch of salt until the cinnamon is evenly dispersed.
2. Add chia seeds. Sprinkle in the chia seeds and whisk well, making sure no clumps form. Let it sit for 5 minutes, then whisk again to break up any settling.
3. Fold in pear. Stir in half of the diced pear. Save the rest for topping so you get fresh texture on top.
4. Chill. Cover and refrigerate for at least 2 hours, or overnight. The chia seeds will absorb liquid and thicken to a creamy pudding.
5. Stir and adjust. After chilling, give it a good stir. If it’s too thick, add a splash of milk. If you like it sweeter, add a little more maple syrup.
6. Top and serve. Spoon into a bowl or glass. Add the remaining pear and any toppings you like—yogurt for creaminess, nuts for crunch, or granola for a bit of bite.

What Makes This Special

Chia pudding gets its texture from tiny seeds that thicken liquid into a soft, pudding-like consistency. Here, cinnamon and vanilla give it cozy flavor, while pear adds freshness and gentle sweetness.

It’s flexible, forgiving, and easy to customize. You can use any milk, make it ahead, and top it however you like. Best of all, it’s made with simple, whole ingredients you probably already have.

Ingredients

• 3 tablespoons chia seeds (black or white)
• 1 cup milk of choice (almond, oat, coconut, dairy—whatever you prefer)
• 1 ripe pear, finely diced (Bosc or Bartlett work well)
• 1–2 teaspoons maple syrup or honey, to taste
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of fine sea salt
• Optional toppings: extra diced pear, toasted walnuts or pecans, a spoonful of yogurt, a drizzle of nut butter, or a sprinkle of granola

How to Make It

1. Mix the base. In a jar or bowl, whisk together the milk, maple syrup, cinnamon, vanilla, and a pinch of salt until the cinnamon is evenly dispersed.
2. Add chia seeds. Sprinkle in the chia seeds and whisk well, making sure no clumps form.

   Let it sit for 5 minutes, then whisk again to break up any settling.

3. Fold in pear. Stir in half of the diced pear. Save the rest for topping so you get fresh texture on top.
4. Chill. Cover and refrigerate for at least 2 hours, or overnight. The chia seeds will absorb liquid and thicken to a creamy pudding.
5. Stir and adjust. After chilling, give it a good stir.

   If it’s too thick, add a splash of milk. If you like it sweeter, add a little more maple syrup.

6. Top and serve. Spoon into a bowl or glass. Add the remaining pear and any toppings you like—yogurt for creaminess, nuts for crunch, or granola for a bit of bite.

How to Store

Chia pudding keeps well in the fridge for 3–4 days.

Store it in an airtight container or portion it into small jars for grab-and-go breakfasts. If the pudding thickens as it sits, loosen it with a splash of milk and stir. Avoid freezing—the texture gets icy and separates once thawed.

Why This is Good for You

• Fiber-rich: Chia seeds and pears are both high in fiber, which supports digestion and helps you stay full longer.
• Omega-3s: Chia seeds are a plant-based source of ALA omega-3 fatty acids, which support heart health.
• Steady energy: The mix of healthy fats, fiber, and a touch of natural sweetness gives sustained energy without a sugar crash.
• Customizable nutrition: Use dairy milk for more protein, or stir in Greek yogurt or protein powder if you want an extra boost.
• Real food ingredients: No artificial flavors or thickeners—just seeds, fruit, spices, and milk.

Pitfalls to Watch Out For

• Clumping chia: If you dump chia seeds into liquid and walk away, they can clump.

  Whisk well, let it sit, then whisk again after 5 minutes.

• Too thin or too thick: Ratios matter. If it’s too runny, add 1 teaspoon of chia, stir, and chill another 15–20 minutes. Too thick?

  Add a splash of milk and stir.

• Under-ripe pears: Hard, under-ripe pears can taste bland. Choose a pear that yields slightly when pressed near the stem.
• Over-sweetening: The pear adds natural sweetness. Start with less sweetener and add more at the end if needed.
• Using only powdered spices on top: Cinnamon can taste dusty if sprinkled on dry.

  Mix it into the base or blend a little with the sweetener first.

Recipe Variations

• Caramelized Pear Topping: Sauté diced pear in a small pan with a dab of butter or coconut oil, a pinch of cinnamon, and a drizzle of maple syrup until soft and glossy. Spoon over chilled pudding.
• Ginger Pear: Add 1/4 teaspoon ground ginger or a teaspoon of grated fresh ginger for a warm, spicy note.
• Protein Boost: Stir in 2–3 tablespoons of Greek yogurt after chilling, or whisk 1/2 scoop of unflavored or vanilla protein powder into the milk before adding chia.
• Nutty Crunch: Add toasted walnuts or pecans on top. For extra flavor, toss nuts with a pinch of cinnamon and a drop of maple while toasting.
• Apple-Pear Blend: Use half pear and half finely diced apple.

  Add a tiny pinch of nutmeg for a pie-like vibe.

• Chocolate Twist: Mix 1/2–1 tablespoon cocoa powder into the liquid before adding chia. The cinnamon pairs nicely with chocolate.
• Coconut Cream: Use canned light coconut milk for a richer base and top with toasted coconut flakes.
• Overnight Oats Hybrid: Add 2 tablespoons rolled oats to the mix for extra chew and more breakfast-style bulk.

FAQ

Can I use ground flax instead of chia?

Ground flax thickens too, but it creates a different, looser texture and can become gummy. If you try it, use 2 tablespoons ground flax and reduce the milk slightly, then chill and adjust.

For a true pudding set, chia works best.

Do I have to peel the pear?

No. The peel adds color, fiber, and a little texture. If you prefer a smoother pudding, peel it, but it’s not necessary if your pear is ripe and washed.

What kind of milk works best?

Use what you enjoy.

Almond and oat milk make a light pudding, dairy milk gives more body, and coconut milk adds richness. If you want extra creaminess, use half regular milk and half canned light coconut milk.

How long does it need to set?

It starts to thicken in 30 minutes, but for a proper pudding texture, give it at least 2 hours. Overnight is ideal for meal prep and the best flavor.

Why is my chia pudding bitter?

Old chia seeds can taste off.

Check freshness and storage. Also, too much cinnamon or low-quality vanilla can add bitterness—measure spices and use a small pinch of salt to round flavors.

Can I blend it smooth?

Yes. Blend the milk, chia, sweetener, cinnamon, and vanilla before chilling for a silky texture, then fold in or top with pear.

This is great if you’re not into the seedy bite.

Is this suitable for kids?

Usually, yes. Keep the cinnamon mild and cut the pear small. For younger kids, blended pudding can be easier to eat.

Adjust sweetness to taste.

How can I make it lower sugar?

Skip the sweetener and rely on a very ripe pear. If you still want a hint of sweetness, add a few drops of liquid stevia or monk fruit, or just a teaspoon of maple syrup.

Can I meal prep several jars at once?

Absolutely. Make a larger batch and portion into single-serve jars.

Add toppings the day you plan to eat to keep them fresh and crunchy.

What’s the best way to toast nuts for topping?

Toast walnuts or pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant. Sprinkle with a tiny pinch of cinnamon and a drop of maple if you like, then cool before topping.

Final Thoughts

Cinnamon Pear Chia Pudding is a simple, cozy recipe you can make your own. It’s quick to stir together, easy to store, and endlessly customizable.

Whether you prefer it blended silky or with a little crunch, it delivers comfort and nourishment in one bowl. Keep a jar in the fridge, and you’ll always have a wholesome, tasty option ready to go.