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Breakfast recipe · from the recipe book

Cinnamon Pear Chia Pudding with Toasted Pecans

Creamy cinnamon-scented chia pudding layered with juicy diced pear and topped with crunchy, buttery toasted pecans.

Cinnamon Pear Chia Pudding with Toasted Pecans

Ingredients

  • 2¾ cups (650 ml)700 gMilk, 2%
  • 3 oz85 gChia seeds
  • 2½ tbsp packed35 gBrown sugar
  • 2 tsp5 gGround cinnamon
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt
  • 1½ medium300 gPearsdiced small
  • ⅓ cup chopped45 gPecansroughly chopped
  • ½ tsp1 gGround cardamom

Steps

  1. Dice the pear and chop the pecans before you start.
  2. Toast the pecans in a dry medium pot over medium heat, stirring often, 3 to 4 minutes until fragrant; transfer to a plate to cool.
  3. In the same pot, warm the milk with the brown sugar, cinnamon, cardamom and salt over medium-low heat, whisking, until steaming and the sugar dissolves, about 4 minutes. Do not boil.
  4. Take the pot off the heat and whisk in the vanilla, then the chia seeds. Let stand 5 minutes, then whisk again to break up clumps.
  5. Stir half of the diced pear into the chia mixture. Divide among 4 jars, cool 10 minutes, then cover and chill at least 4 hours, until thick and spoonable.
  6. To serve, stir each pudding, then top with the remaining half of the diced pear and the toasted pecans.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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