Some of the best recipes we make are inspired by borrowing the flavors from other foods that we know we love.
This is inspired by my mother-in-law-to-be’s Spiced Pear Skillet Cake. She has made this for a few occasions over the last couple years, and it never ceases to be everyone’s favorite part of the meal.
I decided to use these same flavors in my chia seed pudding this week. I’ve been making a new chia seed pudding every week lately, and it has been such a great 3 p.m. snack at work.
I always have to stop myself from devouring it as a side dish with my oatmeal for breakfast because I just can’t wait to eat it!
Last week we had a mango that was on the verge of death; I saved it with the immersion blender by making a puree then adding almond milk and chia seed. Voila, mango chia seed pudding.
It’s so easy you guys. I realize we might be overloading you with chia seed pudding ideas lately, but we can’t help ourselves.
Jump on the bandwagon, get creative, make chia seed pudding, and share your ideas with us! We’d love to hear what flavor combinations you all are making.
One of you has already suggested a mocha flavored one, and it’s definitely happening next week.
Spiced Ginger Pear Chia Seed Pudding
1 1/2 cups almond milk
1/4 cup chia seed
1 teaspoon cinnamon
1/4 teaspoon allspice
2 teaspoons fresh ginger, minced
2 pears, diced
Place almond milk, cinnamon, allspice, and ginger in a blender and puree for about 30-40 seconds, until ginger is very finely chopped and dispersed throughout liquid. Pour into a jar or other airtight container and add the chia seeds. Shake vigorously then place in the refrigerator for at least 4-6 hours or overnight.
Serve with diced pears and an additional sprinkling of cinnamon. You can also mix the pear in once the pudding has set.
From the Little Yellow Kitchen,