Persimmon Maple Chia Pudding:
Persimmon maple chia pudding makes for the perfect breakfast on-the-go. Now if you don’t know this about me by now, I have to meal prep breakfast, lunch, and sometimes dinner for my busy work weeks. I get asked all the time how do I manage a full time job but still have time to live a healthy lifestyle? The answer is simple, I make the time. Health is something that is a top priority for me, so if that means I have to dedicate 2-3 hours on a Sunday to meal prep, I will do so, so that I am able to maintain my healthy lifestyle even with the busiest of schedules.
How do I know what meals to make for on-the-go?
Now when it comes to planning out meals I always think about how will this taste cold, will it transport well, could I eat this meal while driving? Because my reality is, I am driving all over Orange County, and sometimes I may only have 15 minutes to scarf down my meal. So my meals must check all three of those boxes to make it into my meal prep rotation.
What are persimmons?
These persimmon maple chia puddings not only are cute but are EXTRA delicious. If you don’t know what a persimmon is, let me tell you.
- They can be found at your farmers market or grocery stores during the fall season
- Two types include Fuyu and Hachiya
- Fuyu are personally my favorites because you can pretty much eat even while firm and not having to wait for them to ripen like the Hachiya
- I find the Fuyu to be sweet with a nice crunch to them
- I don’t peel mine I just chop up and eat
- They pair very nice with other fall fruits such as pomegranates
Ingredients you will need:
- Chia seeds
- Coconut milk
- Pumpkin seeds
- Pomegranates
- Persimmons
- Vanilla bean Ghee (substitute any oil you’d like)
- Maple syrup (substitute coconut sugar, honey, any sweetener you’d like)
- Cinnamon
- Vanilla extract
- 4 Mason jars
Preparing the chia puddings:
I like to add my chia seeds, vanilla extract, cinnamon, maple syrup, coconut milk to a blender and blend on low to make my chia pudding extra thick and delicious. The texture is way better blending you chia pudding, so I definitely recommend you try this step.
Sautéing your fruit:
Then once you finish blending you want to prepare your pan fried fruit. I like using vanilla madagascar ghee because it adds such a nice flavor to the fruit. Add the ghee to your pan and heat, then add in the persimmons, pomegranates, pumpkin seeds, 1 Tbsp maple syrup, and 1 Tbsp of chia seeds and mix. You want to be sure to stir frequently so that the maple syrup doesn’t burn. I also like to add 1 tbsp of water to help speed up the cooking process, but you don’t have to.
Layering up your parfaits:
Then comes the fun part, layering your chia pudding with the fruit mixture. I start with some chia seed pudding, add some fruit mixture, add another layer of chia pudding, and top with fruit mixture. Store in fridge and grab and go in the morning for a delicious breakfast on-the-go.
Persimmon maple chia pudding
Ingredients
- 1/2 cup chia seeds + 1 Tbsp
- 1 cup full fat coconut milk
- 2 Tbsp maple syrup
- 1/2 tsp Cinnamon
- 1 tsp Vanilla extract
- 1 Tbsp vanilla Madagascar ghee
- 1 cup Pomegranates
- 2 1/2 persimmons chopped
- 2 Tbsp Pumpkin seeds
Instructions
- Add chia seeds, cinnamon, 1 Tbsp maple syrup, coconut milk, and vanilla extract to a blender and blend on low for 30 seconds, and let sit.
- In a sauce pan melt ghee with 1 Tbsp maple syrup, and add persimmons, pumpkin seeds, and 1 Tbsp chia seeds.
- Cook for about 5 minutes stirring frequently.
- Layer with pomegranates, chia pudding, persimmons, pumpkin seeds, chia pudding, more pomegranates + persimmons.
- Refrigerate overnight or for at least 1 hour