Chia Seed Pudding with Dates and Pistachios

Chia Seed Pudding with Dates and Pistachios is a naturally sweet, creamy make-ahead vegan treat loaded with warm spice and crunch. It’s perfect for breakfast, as an afternoon snack, or a wholesome dessert. 

If you’ve been looking for a make-ahead breakfast that is nutritious, but feels indulgent, this Chia Seed Pudding with Dates and Pistachios is it. It’s full of flavor from naturally sweet Medjool dates, warming cardamom and cinnamon, and buttery pistachios. A quick simmer softens the dates and nuts and infuses almond milk with so much spiced richness, you won’t believe there’s no added sugar.

Omega-3-rich chia seeds, which plump up as they soak, set the infused milk to a creamy pudding texture. I like to let it rest overnight, but even a few hours in the fridge will do the trick. Just before serving, a sprinkle of crushed pistachios and a handful of fresh berries brighten everything up.

This pudding is cool and refreshing straight from the fridge, which makes it perfect for warm days. It’s a nice option for an easy weekday breakfast, and more than once it has come through when I need an afternoon pick-me-up. Because it’s so pretty, it also makes a nice vegan addition to a brunch spread.

Table of Contents

1. What’s in Chia Seed Pudding?
2. How to Make Chia Seed Pudding
3. Are Chia Seeds Healthy?
4. Chia Seed Pudding Ratio
5. Make it Your Own
6. What to Serve with Chia Seed Pudding
7. More Protein-Packed Breakfasts
8. Chia Seed Pudding with Dates and Pistachios Recipe

What’s in Chia Seed Pudding?

Chia seed pudding comes together with just a few pantry staples and a little time. This naturally plant-based recipe makes 2 to 3 servings, and you can easily scale it up to make a bigger batch, if you like. Here’s everything you’ll need. 

• Milk: I used unsweetened almond milk here for a light, dairy-free option, but feel free to use whatever milk you love: oat milk, soy milk, or dairy milk all work great. 
• Medjool dates: Soft, caramel-like dates naturally sweeten the pudding and add rich flavor and a host of health benefits. Look for them in boxes in the produce section or bagged with the other dried fruits.
  • Read More: 15 Date Recipes We Can’t Stop Making
• Shelled pistachios: Buttery pistachios add lots of flavor to this chia seed pudding recipe and a little crunch on top, too. Definitely use unsalted ones here.
• Spices: Ground cardamom adds warm, citrusy spice that plays beautifully with the dates and pistachios. Ground cinnamon brings cozy, sweet depth to the pudding. It’s a pantry favorite that pairs especially well with both cardamom and dates.
• Chia seeds: These tiny seeds absorb liquid and create a thick, pudding-like texture while adding fiber and omega-3s. You’ll find them with other health foods, in the bulk bins, or in the baking aisle.
• Fresh berries (optional): I like adding a bright, juicy garnish that adds color and freshness. Use whatever’s in season; blueberries, raspberries, or sliced strawberries all work beautifully. Banana is also delicious. 

How to Make Chia Seed Pudding

If you’ve only ever eaten chia seed pudding at a cafe, you’ll be surprised how easy it is to make at home! It’s a great make-ahead treat that’s both wholesome and satisfying. This is what the process looks like step by step. 

• Warm the milk: In a small saucepan over medium-high heat, warm 1 cup milk of your choice (I use unsweetened almond milk) until it’s steaming and just about to boil, stirring regularly so it doesn’t scorch.
• Infuse the flavor: Remove from the heat and stir in 2 to 3 chopped Medjool dates, 2 tablespoons chopped unsalted shelled pistachios, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon. Let everything soak for about 15 to 20 minutes so the flavors can meld and the dates and pistachios can soften.
• Blend until smooth: Transfer the milk mixture to a blender or food processor and blend until completely smooth and creamy.
• Stir in the chia seeds: Pour the blended mixture into a bowl and stir in 1/4 cup chia seeds. Let it sit for about 5 minutes, then stir again to prevent clumping.
• Chill: Divide the pudding into small bowls or ramekins, cover, and refrigerate for a few hours or overnight until set.
• Finish and serve: Garnish with more crushed pistachios and fresh berries, if you like. Serve cold and enjoy!

Are Chia Seeds Healthy?

Absolutely. Chia seeds may be tiny, but they’re absolutely packed with nutrition! According to research from the National Institutes of Health, antioxidant-rich chia seeds may support healthy blood sugar levels and digestive health, thanks to their high soluble fiber content.

They’re also rich in plant-based protein and omega-3 fatty acids, which help support heart health and keep you feeling full longer. I also love that they provide important minerals like calcium, magnesium, and phosphorus—all essential for healthy bones and overall wellness.

Chia Seed Pudding Ratio

When it comes to making creamy, perfectly set chia pudding every time, the magic is all in the ratio of chia seeds to liquid!

• The best ratio is: 1/4 cup chia seeds to 1 cup of liquid

If you prefer a thinner consistency, you can add a splash more milk. And if your pudding feels too thick after it sets, simply stir in a little extra milk before serving to loosen it up.

Make it Your Own

This flexible chia seed pudding base is perfect for playing with flavors. 

• Swap the spices: Replace the cardamom and cinnamon with vanilla extract or a pinch of nutmeg.
• Use coconut milk: Try using coconut milk for an ultra-rich and creamy, tropical twist that pairs beautifully with the dates and pistachios.
• Add citrus: Stir in a bit of orange or lemon zest when blending the milk mixture to brighten up the flavor.
• Add a topping: Before serving, spoon on a little fruit jam or a quick berry compote for extra color and tangy contrast.
• Make it chocolatey: Add a couple of teaspoons of unsweetened cocoa powder for a rich, dessert-like version. A layer of pistachio butter or date caramel or chocolate tahini on top would be heavenly.

What to Serve with Chia Seed Pudding

These cute little chia seed pudding cups are something I tend to make and reach for for breakfast on busy mornings, so I often enjoy it just on its own. 

That said, I also think you could use it as an ingredient! Make a breakfast parfait with Greek Yogurt bowl and Olive Oil Granola. Add a spoonful of this pudding to give a Tahini Date Shake a boost of fiber and omega-3s. Once the chia pudding sets, you can also pour it into popsicle molds with some extra berries and freeze them for a refreshing, creamy treat.

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