Almond, Coconut

Warm Chia-Spiced Pear Porridge

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Warm Chia-Spiced Pear Porridge

Serves 4  | Prep Time: 10 minutes | Cook Time: 15 minutes

This is a nice satiating breakfast that could double as a dessert. All can be done the day before.


Chia Pudding

  • ½ cup chia seeds
  • 1 ½ cups almond milk, unsweetened
  • ¾ teaspoon ground cinnamon
  • 1 ¾ cups filtered water
  • 1 ½ scoops protein powder of choice, no-added-sugar vanilla flavored (like my new Super Simple Grassfed Protein)

Roasted Pears

  • 2 pears, cut into ½-inch slices (I used Bosc which are a little firmer and crisper than other varieties)
  • 1 teaspoon coconut oil, melted
  • ¼ tsp ground cinnamon
  • 1 orange, zested and juiced

Optional Toppings

  • 2 tablespoons coconut flakes
  • 1 ½ tablespoons sliced raw almonds
  • 2 tablespoons coconut yogurt, coconut cream, or whipped coconut cream

Chef Tips


Step 1

Preheat oven to 425F

Step 2

To make the chia, combine the chia seeds, almond milk, and cinnamon in a small saucepan. Stir until combined and set aside (for about 10 minutes) while making the roasted pears.

Step 3

To roast the pears, toss the sliced pears in a baking dish along with the coconut oil and cinnamon. Roast for 5 minutes, then flip the pear slices and add the orange zest and half the juice (you can save the rest in the fridge for something else) to the baking dish. Roast for another 10 minutes.

Step 4

Combine the filtered water and protein powder in a blender and mix until smooth. Pour the protein liquid into the chia mixture and stir, then place the saucepan on the stovetop over medium heat. Cook the chia mixture while stirring constantly until the mixture has absorbed all the liquid. About 5 minutes.

Step 5

Once the chia is ready and the pears have finished roasting, divide the chia among 4 bowls. Top each bowl with roasted pears and any of the desired optional toppings. Serve immediately. Leftovers can be refrigerated for up to 3 days and eaten cold or reheated with a splash of liquid, such as almond milk.