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Persimmon & Pomegranate Chia Seed Pudding

Persimmon & Pomegranate Chia Seed Pudding

Rise and shine with a breakfast that's as delightful as it is nutritious! This chia seed pudding is the perfect morning indulgence. Prepare your breakfast in advance and store it in your U-Konserve containers for a hassle-free and delicious start to your day.


For the Chia Seed Pudding:

  • 1/4 cup chia seeds
  • 1 cup almond milk (or any milk of your choice)
  • 1 tablespoon pure maple syrup (adjust to taste)
  • 1/2 teaspoon vanilla extract

For the Persimmon Jam:

  • 2 ripe Fuyu persimmons, peeled and diced
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon chia seeds

For additional toppings:

  • 1/2 cup pomegranate seeds
  • granola
  • fresh persimmon


Chia Seed Pudding:

  1. In a bowl, mix chia seeds, almond milk, maple syrup, and vanilla extract.
  2. Stir well to ensure the chia seeds are evenly distributed.
  3. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and create a pudding-like consistency.
  4. Stir the pudding before serving to eliminate any clumps.

Persimmon Jam:

  1. In a saucepan, combine diced persimmons and honey or maple syrup over medium heat.
  2. Stir occasionally and let it simmer for 8-10 minutes or until the persimmons become soft and start to break down.
  3. Mash the persimmons with a fork or potato masher to achieve a jam-like consistency.
  4. Remove from heat and stir in chia seeds.
  5. Allow the jam to cool and thicken for about 15 minutes.


  1. Spoon a layer of chia seed pudding into containers.
  2. Add a dollop of persimmon jam on top of the pudding.
  3. Sprinkle a generous amount of pomegranate seeds over the jam, option to add fresh persimmon and granola.
  4. Store for the morning and enjoy!

This Chia Seed Pudding with Persimmon Jam and Pomegranate Topping is a delightful and nutritious treat, perfect for breakfast, snack, or dessert. Enjoy the layers of flavor that make each spoonful an experience!

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