Chia Seed Pudding with Pomegranate, Pistachios, Walnuts, and Medjool Dates {recipe} – Breakfast Date

chia seed pudding almond milk pomegranate pistachios walnuts medjool dates
Happy National Medjool Date Day!

If we’re dedicating an entire day to Medjool Dates, then we may as well be eating them at every meal (and in between meals, too). We’re keeping our “Breakfast Date” simple here in the TasteSpotting Kitchen with a Chia Seed Pudding topped with Pomegranate, Pistachios, Walnuts, and Medjool Dates…

Chia seed pudding is a relatively new development for us. We have traditionally favored the savory, generally heartier, side of breakfast and brunch which usually involves eggs and bacon in some form, over foods like cold cereal or yogurt with fresh fruit or even oatmeal. But for some reason, light, sweet, and usually slightly chilled chia seed pudding is working for us these days. It’s quick to prepare, has more nutritional bang for the buck (at least the nutrition we’ve been after lately) than most other foods we crave in the mornings, and is basically a blank canvas for any fruit, nut, or even vegetable you want to add on top.

Today’s Chia Seed Pudding is brought to you, of course, by Natural Delights Medjool Dates. We combined the naturally sweet dates with roasted salted pistachios and walnuts and the pop of fresh pomegranate. When pomegranates fade out of season, we’ll substitute in fresh berries in the spring, stone fruits in the summer, apples and pears in the fall, and back again to citrus and pomegranate. Dates, it seems, are always in season!

Chia Seed Pudding with Pomegranate, Pistachios, Walnuts, and Medjool Dates {recipe}

You can make the chia seed pudding with any type of “milk.” We have used almond milk, coconut milk, and soy milk, all to perfect success. Coconut milk has the most prominent flavor. You can also use regular animal dairy milk or yogurt.

1 serving. can be multiplied.


for the chia seed pudding
2 tablespoons chia seeds
½ cup almond milk (or any other nut, coconut, soy or dairy milk)
optional: teaspoon of honey or date syrup to sweeten

for the topping
shelled, roasted salted pistachios, chopped
toasted walnuts, chopped
fresh pomegranate
chopped fresh dates


Stir together chia seeds and almond milk. Cover and let sit in refrigerator for at least 30 minutes, best overnight.

Stir in sweetener if using just before serving. Top with pistachios, walnuts, pomegranates, and chopped Medjool dates.

by Sarah J. Gim on February 3, 2014 · 0 comments

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