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The Best Chia Pudding For Fall

A convenient breakfast that’s as delicious as it is nutritious? Enter: coconut chia pudding with pear and ginger. This recipe is easy to prep, keeps blood sugar stable, and supports hormone balance—a triple threat. Bursting with sweet pears, nourishing coconut, and a hint of ginger, this chia pudding captures fall’s most coveted flavors. The best of both worlds, it passes as either a wholesome dessert or a filling breakfast. P.s. Don’t like the consistency of chia pudding? This recipe blends chia seeds (making all the difference). Enjoy!

Jar of pears and chia pudding with a napkin_coconut chia pudding with pear and ginger

why you’ll love this recipe

Creamy and satisfying, this blended chia pudding is delightful. It’s the perfect balance of spicy and sweet—made without dairy, gluten, or refined sugar. It’s also vegan! Rich in healthy fats and fiber, coconut chia pudding is a win-win for blood sugar and hormone health. Thanks to the cinnamon and ginger, this recipe is incredibly flavorful. Last but not least, this recipe is simple to make and stays fresh (in the fridge) for 3-4 days. Prep it early in the week for an on-the-go, no-fuss breakfast.

Watch the recipe video here!

WHAT IS Chia pudding?

At its core, it’s a simple yet versatile concoction: combine chia seeds with dairy or plant-based milk, a sweetener (like monk fruit or maple syrup), and flavorings (like vanilla extract). Let the mixture soak in the fridge for a couple of hours—or overnight. Et voilà, you have chia pudding. As chia seeds absorb liquid, they undergo a gelatinous transformation, creating a pudding-like texture. If you’ve ever had rice pudding, chia pudding is similar. Whether you’re trying to keep blood sugar balanced, improve digestion, or support your hormones, chia seeds are worth the shelf space.


Thanks to the recipe’s healthy fats (coconut milk and chia seeds), fiber (chia seeds and pear), and cinnamon, it’s a blood sugar slam dunk. Chia seeds help stabilize blood sugar levels—by virtue of their high fiber content—which slows down the absorption of carbohydrates! In turn, this prevents rapid spikes in blood glucose. Plus, as they absorb liquid, they encourage a more gradual and steady increase in blood sugar.

Speaking of blood sugar balance, as a woman with PCOS, keeping my blood sugar in check is paramount. It’s also key for energy, sleep, body composition goals, and so much more. I track my blood sugar (you can, too!) and this coconut chia pudding with pear and ginger keeps my blood glucose levels stable.


Ideally, yes. Otherwise, you’re digesting unnecessary pesticides. It’s worth budgeting for organic chia seeds because they’re grown without the use of harmful chemicals, which is both better for the environment and your body. If you’re looking for a nutritious and eco-friendly food source, organic chia is the way to go.

jar of chia seeds_coconut chia pudding with pear and ginger

INGREDIENTS For this recipe

Made with mostly pantry staples, below are the ingredients you’ll need:

chia seeds

The other star of the show. For this recipe, you can choose black chia seeds or white chia seeds—both work!

Coconut milk

For this recipe, be sure to use canned coconut milk. It’s richer and creamier.

Pumpkin spice oat creamer

Although this ingredient is optional, a few dashes of this pumpkin spice oat creamer adds more flavor! If you omit, add a few more tablespoons of coconut milk.

maple syrup

My go-to unrefined sugar to add a note of sweetness to the chia pudding mixture.

almond butter

Packed with healthy fats and a bit of protein, adding almond butter to the mix helps you stay fuller, longer.

vanilla extract

Nothing pairs better with maple syrup than a bit of vanilla extract.


The ultimate flavor-enhancer. You can use any type of high-quality sea salt. I typically use Celtic sea salt or pink Himalayan sea salt.


Any variety will do! You can also sub the pear for apple.


For a hint of warmth.


Ginger is fantastic for digestion and supporting immune health. It adds a slight kick to the sautéed sweet pears and maple syrup.

Jar of coconut chia pudding with pears and ginger__coconut chia pudding with pear and ginger

HOW TO MAKE Chia pudding with pear and ginger

  1. In a blender, combine chia seeds, coconut milk, pumpkin spice oat creamer, maple syrup, vanilla extract, and almond butter. Blend on high for 15-30 seconds.
  2. Store in the fridge for at least two hours (or overnight).
  3. Before eating, chop pear and sauté on medium heat with cinnamon, minced ginger, maple syrup, and sea salt.

*To add a bit of crunch, toss toasted walnuts or pumpkin seeds on top!*


Don’t want to blend your chia pudding? No need. Add chia pudding mixture to an airtight container and shake vigorously. In terms of the ginger, feel free to add more (or less), depending on your preference. You can also omit it. If you want to add more protein, add 1/2-1 scoop of plant-based vanilla protein powder (or this grass-fed vanilla isolate powder) to the chia pudding. You’ll likely need to increase the milk ratio, but this is an easy way to make this recipe protein-rich.

Sauteed pears_coconut chia pudding with pear and ginger

Coconut Chia Pudding with Pear and Ginger

This coconut chia pudding with pear and ginger is so easy to make! Creamy and satisfying, it's perfectly spiced and subtly sweet. It’s also rich in healthy fats and fiber, making it a hormone-balancing breakfast. Naturally gluten-free and dairy-free.
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blood sugar friendly, chia seed pudding, dairy-free, gluten-free, healthy breakfast, healthy dessert, healthy snack, vegan


  • 1 cup full-fat coconut milk (from the can)
  • 2 tablespoons pumpkin spice oat creamer (optional)
  • 1/3 cup chia seeds
  • 2 tablespoons maple syrup
  • 2 tablespoons almond butter
  • 2 teaspoons vanilla extract
  • 1 pear
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon minced ginger (or ginger paste)
  • Sea salt, to taste


  • In a blender, combine chia seeds, coconut milk, pumpkin spice oat creamer, maple syrup, vanilla extract, and almond butter. Blend on high for 15-30 seconds.
  • Store in the fridge, in tupperware, for at least two hours (or overnight).
  • Before eating, chop pear and sauté on medium heat with cinnamon, minced ginger, a dash of maple syrup, and sea salt.
  • Spoon warm sautéed pears on top of chilled chia pudding. For added crunch, top with crushed walnuts or pumpkin seeds.


This recipe will last 3-4 days in the fridge! 

This article is for informational purposes only. It is not, nor is it intended to be, a substitute for professional medical advice, diagnosis, or treatment and we recommend that you always consult with your healthcare provider.

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