Not one, but two layers of delicious chia pudding. Have you ever tried using pomegranate juice to thicken your chia pudding? You will now because I know you’ll want to try this Layered Chocolate Pomegranate Chia Pudding. By posting this recipe I am entering a recipe contest sponsored by POM Wonderful and am eligible to win prizes associated with the contest. I was not compensated for my time.
Do you ever go through food phases? Chia pudding has been on constant repeat for me these past few weeks. I love that it’s easy to meal prep in advance for a quick (and satisfying) breakfast in the morning.
Plus, chia pudding is easy to customize with various flavors. Another food phase I’ve been into is pomegranates. It definitely helps that they are in season right now, so I am grabbing one every time I am at the grocery store.
When fresh pomegranates aren’t in season, I can still get my pomegranate fix with POM Wonderful 100% Juice.
POM Wonderful 100% Juice is powered by antioxidants. The pomegranate is whole-pressed, meaning a unique blend of polyphenol antioxidants from two whole pomegranates – including its fruit, pith, and rind – is found in each 8 oz bottle.
You can usually always find a bottle of POM Wonderful 100% Juice in my refrigerator. I love adding a splash of pomegranate juice to sparkling water for a fun fizzy drink.
I had fun partnering with POM Wonderful 100% Juice and The Recipe ReDux to create a recipe using pomegranate juice. With my current chia pudding food phase, this was the first idea that popped into my head. I’ve always made chia pudding with milk or non-dairy milk as the liquid, so I wanted to see if POM Wonderful 100% Juice would yield the same kind of pudding-like consistency.
It did! I wouldn’t be posting this recipe if it didn’t 😛
Not one, but two layers of delicious chia pudding. Have you ever tried using pomegranate juice to thicken your chia pudding? You will now because I know you’ll want to try this Layered Chocolate Pomegranate Chia Pudding.
1/4 cups chia seeds
2 tablespoons Greek yogurt
1/2 cup milk (or non-dairy milk)
1 tablespoon maple syrup
2 tablespoons cocoa powder
1/4 cup chia seeds
2 tablespoons Greek yogurt
1/2 cup POM Wonderful 100% Pomegranate Juice
(Optional) toppings: mini chocolate chips. pomegranate arils
Chocolate layer: In a small bowl, whisk together chia seeds, yogurt, milk, maple syrup, and cocoa powder. Cover and transfer to the refrigerate for 1 hour.
Pomegranate layer: In a small bowl, whisk together chia seeds, yogurt, and POM Wonderful 100% Pomegranate Juice. Cover and transfer to the refrigerate for 1 hour.
Assembly: Remove the chia puddings from the refrigerator. In 4 separate serving cups or containers, and 1/2 cup chocolate pudding to each cup. Add 1/2 cup pomegranate pudding on top to each cup. Top with mini chocolate chips and pomegranate arils, if desired.
Keywords: chia pudding
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Be sure to also check out the other pomegranate-inspired recipes from fellow dietitians and food bloggers in this Recipe ReDux link-up. It’s the first and only recipe challenge founded by registered dietitians. Enjoy!
Looking for some simple meal prep solutions? Prep these simple Vanilla Maple Chia Yogurt Parfaits ahead of time for busy mornings. By posting this recipe I am entering a recipe contest sponsored by Nature’s Path and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’m not going to lie, I wasn’t on board with the whole chia pudding trend when it first started circulating the internet. I wasn’t a fan of the texture. After trying it a few more times, it really grew on me. That goes to show that tastes/textures do evolve over time and we have to give foods a 2nd or even 10th chance.
This is a lesson I share with my clients all the time. We have to try new foods just more than once and in a variety of ways. I once hosted a cooking class that just focused on one ingredient – cauliflower. In this class, we cooked cauliflower in 5 different ways. It was interesting to see that all participants had their opinions on which version they enjoyed best. At the end of the day, everyone enjoyed cauliflower in at least one way.
For a while, I was blending my chia pudding to create a creamier consistency, but then the texture of the chia pudding grew on me and I really enjoy it as a breakfast since it keeps me full and satisfied all morning. Chia seeds are rich plant-source of omega-3 fatty acids, that can reduce inflammation.
No parfait isn’t complete without the granola layer. I topped mine with one of my favorites – Nature’s Path Pumpkin Seed + Flax Granola.
For breakfast, snack, or dessert, this Black Forest Chia Pudding will fill you up and satisfy your sweet tooth at the same time.When I first tried kombucha, I didn’t understand how anyone could drink it, but now I LOVE it. Same goes for chia pudding. The first time I tried it, I hated the texture, but now it is something I really enjoy.
It’s funny how your taste buds change and adapt over time. This is why I when I teach kids classes, I encourage them to try a new food at least 5 times in 5 different ways. According to Ellyn Satter Institute, unfamiliar foods may have to be presented 15 or 20+ times. This goes for picky eater adults too! Over time and trying chia pudding a few different ways the texture actually grew on me and now I really enjoy it. Plus, it’s been fun creating new versions to the same chia base. Tip: If you don’t enjoy the texture of chia pudding, whip it in a food processor or blender and it becomes a fluffy mousse consistency. What’s a better way to enjoy chia pudding, no other than a tasty black forest cake dessert! The delicious chocolate chia base, with a creamy layer, topped with sweet black cherries, and cocoa nibs, it doesn’t get much better than this!
With wholesome ingredients, this can be served as breakfast, snack, or dessert!
On a hot summer morning, cool down with a this fun new breakfast twist. These raspberry chia Breakfast “Ice Cream” Sandwiches tastes like dessert and will nourish you through the morning! I was super excited when KIND featured my recipe on their newsletter including my classic green smoothie to pair with their Raspberry Chia Breakfast Bars.
If you haven’t noticed, KIND came out with these new breakfast bars. These new bars (the raspberry chia flavor in particular) contain 5 whole grains including: oats, millet, buckwheat, amaranth, and quinoa along with a filling 6 grams of fiber. It is always important to eat balanced meals. My go-to tip for anyone (myself included) is to enjoy at least 3 food groups per meal (with at least one of them being a fruit or vegetable). That little tip can go a long way. It will help with portion control because portion sizes will naturally start to shrink in order to include various other food groups on your plate. Plus, it will help reach the minimum recommendation of aiming to consume at least 5 fruits and vegetables a day. More matter! When I first tried these breakfast bars I usually paired them by dunking them in a yogurt with a side of fruit, so I was inspired by my combo to turn it more into a fun breakfast!
It feels like eating dessert for breakfast!
Whenever a recipe that is labeled “healthy” many assume that it won’t taste good. At work when I sample out a new recipe or a new product I always get different reactions when I label things “healthy”. Try this new “healthy (insert recipe name)” – some run over and are intrigue and some scrunch up their noses and walk away.
Let me tell you about this “healthy” recipe I made today. The ingredients and nutrition facts of this recipe scream healthy, but the flavors and richness scream dessert! If you LOVE pumpkin pie, you’re going to LOVE this recipe.
Yesterday, on instagram I posted the picture below asking “Can you guess what I’m making?” A few guessed pumpkin chia pudding. Meme actually made a really funny comment that her head was racing with pumpkin thoughts. I’m turning that into a hashtag #pumpkinthoughts
Pumpkin pie chia pudding was actually my original idea but I changed it to Pumpkin Pie Chia Mousse because the cottage cheese whipped in with the rest of the ingredients created a smooth fluffy texture just like regular mousse.
You can enjoy this as a breakfast, snack, or dessert! I sprinkled a little cinnamon granola and a few cranberries on top.
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