Ready for a delicious pomegranate pistachio chia pudding? This will be the tastiest chia seed pudding you’ve ever had!
I love this time of year for many reasons. Having grown up in Florida, I look forward to boot-and-coat season, even after 10-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.
That’s why I love to make this pistachio chia pudding. It tastes decadent but is so healthy! And it can easily be made vegan.
You only need a few ingredients to make pomegranate pistachio chia pudding:
Chia seeds: You can’t make pistachio chia pudding without chia seeds! These seeds provide healthy fat, protein, and fiber.
Milk: You can easily make this recipe vegan by using an alternative milk, such as unsweetened almond milk or store-bought cashew milk.
Vanilla extract: This naturally sweetens the pudding, without the need for added sugar.
Pomegranate arils: 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. This is a good amount of filling fiber.
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!
Pistachios: I topped my chia seed pudding with crushed pistachios just before serving. The pomegranate arils and pistachios add a wonderful crunch!
The chia seeds, pomegranates, and pistachios together provide an excellent amount of fiber—bringing this recipe to a grand total of 8 grams.
The pistachio chia pudding also provides protein, providing 7 grams, a good amount.
Helpful kitchen tools
These kitchen items make whipping up pistachio chia pudding so much easier:
Making pomegranate pistachio chia pudding is so easy.
First, 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.
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 ¼ cup to ½ 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.
Chia pudding is a wonderfully healthy dessert that can be beneficial for weight loss––if you don’t add in a lot of added sugar or decadent toppings.
This pistachio chia pudding does not contain any added sugar and is only 185 calories per serving.
If you make chia pudding with just chia seeds, milk, fruit, and perhaps some nuts, it is very good for you. All of these ingredients are packed with nutrition––and you also get protein and fiber from chia pudding.
Pistachios have an intense nut flavor. Real pistachios, and pudding made with pistachios, taste very nutty and nothing like artificially flavored pistachio pudding.
More pistachio recipes
If you enjoyed this pomegranate pistachio chia pudding, you’ll also enjoy:
- Italian Lupini Bean Salad with Crushed Pistachio
- Pistachio Grape Fruit French Toast
- Pistachio Candied Nuts Recipe
- Pistachio Milk
Pomegranate Pistachio Chia Pudding
- 3 tbsp chia seeds
- ¾ cup low-fat milk (or milk alternative)
- ¾ tsp vanilla extract
- ½ cup pomegranate arils
- 1 tbsp 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.
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.
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