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This Pomegranate-Goji Chia Pudding is a great dairy-free breakfast or snack. Easy and full of nutrition.
Happy New Year!!! I hope your celebration was healthy, safe, and fabulous. Mine was exactly what I wanted: a trip to the gym, a bit of food shopping, writing, leftovers for dinner, and a few hours snuggled on the couch with my honey watching Kathy Griffin make Anderson Cooper squirm. Yep, pretty much a repeat from the last 5+ years. 🙂
The most excitement in my day yesterday was editing this photo to go along with a new recipe for Pomegranate-Goji Chia Pudding.
There was some drama involved because when I went to download the pictures for this recipe, <poof!>, they were gone. I have no idea how that happened, although I’m certain it was user error on my part. That’s what I get for spending time last week trying to organize photos from the last four years of blogging. Fortunately, I had tested the recipe twice so I had a few good photos from the test round, but the ones that I actually tried to look all pretty were gone. Oh well!
The ingredients themselves are beautiful enough, I suppose:
I used a combination of whole and ground chia seeds to get the texture right in this pudding, and I love that the pomegranate arils really are sweet enough that you don’t need any added sugars.
Here’s the printable recipe for this Pomegranate Goji Chia Pudding:Print
This pudding makes a really lovely breakfast that is grain-free, plus vegan and paleo. I also think it makes a nice sugar-free, healthy dessert.
- 2 cups unsweetened almond milk
- 2 cups fresh pomegranate arils (the seeds from about two medium-sized whole pomegranates or one large one)
- 4 tablespoons whole chia seeds
- 2 tablespoons ground chia seeds
- 1/2 cup dried goji berries
- Combine the almond milk, pomegranate arils, whole and ground chia seeds into a blender and process until smooth.
- Pour into a medium bowl and stir in the goji berries. Place in the refrigerator at least four hours or overnight to set. Stir before serving.
- Serving Size: 1 cup
- Calories: 175
This pudding makes a really lovely breakfast, although I like to add some buckwheat groats to give it more texture. I also think it makes a nice sugar-free, healthy dessert:
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