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Breakfast & brunch

Rosewater Chia Pudding with Baklava-style Nuts Recipe

This recipe is rated 4.0 out of 5.

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Oil-free option

Easy peasy

Entertaining

Breakfast & brunch
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Two glasses of rosewater chia pudding topped with granola, plant-based yoghurt, and baklava-style nuts on a marble platter, surrounded by spoons and bowls of pistachios and dried rose petals.
A glass of pink chia pudding topped with plant-based cream, crunchy nut crumble, and dried rose petals on a white surface with scattered rosebuds.

This delicately aromatic chia pudding is a glorious way to start your day. Nutritious, light, and comes together in 3 ridiculously easy steps!

You will need

Serves 2

Chia Pudding

  • 1/3 cup chia seeds
  • 1 1/2 cup any plant-based milk, such as almond, soy or coconut
  • 1 tablespoon rose water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon beetroot powder, for colour (optional)

Baklava-style nuts

  • 1/4 cup walnuts
  • 1/4 cup pistachios or pecans
  • 1/4 teaspoon cinnamon
  • 3 tablespoons maple syrup

To serve

  • 1 cup coconut or other plant-based yoghurt

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Directions

15 mins to prep

1 min to cook

  1. Step 1

    To make the chia pudding, place all the ingredients in a lidded container and whisk to combine. Cover and chill for 1 hour or overnight.

  2. Step 2

    To make the baklava-style nuts, add the nuts to a food processor and pulse until it resembles coarse crumbs. Add the cinnamon and maple syrup then pulse until combined.

  3. Step 3

    Whisk the chia pudding again and divide into 2 glasses or bowls. Top with the yoghurt and nuts and serve.

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