If you are looking for a way to spice up your morning routine look no further, this Pistachio Rose Chia Pudding is for you! With only 8 ingredients and 10 minutes of prep time, it’s perfect for a grab-and-go breakfast, and healthy too! Vegan chia pudding is a great way to switch up your morning routine and this flavor is unbelievable!
While traveling in Turkey I had the most amazing rose water desserts. I remember trying a rose rice pudding that was DELICIOUS! The subtle sweetness and floral notes are perfect flavors for a sweet treat. It’s a traditional Turkish dish and you check more out there! So, I went crazy for all things rose-flavored last month. I made these amazing Vanilla Raspberry Rose Cupcakes, a Pistachio Rose Cake, and was determined to make an easy rose-flavored breakfast recipe too.
The only hard part is it’s traditionally made with cream and lots of sugar!
While it was delicious and I do love to indulge in a delicious dessert, I wanted this recipe to be a bit healthier and subtitle for breakfast.
And then I remembered how delicious chia pudding is! When soaked in liquid, chia seeds absorb the liquid and have a gelatinous texture. Which is exactly what we need to make the perfect pudding!
Gluten-Free and Vegan Breakfast
Chia seeds are naturally gluten-free, full of healthy fats, help support your metabolism, and assist in detoxification. By mixing chia seeds with non-dairy milk and storing them overnight in the fridge they will absorb most of the liquid and form a pudding texture. The more liquid you use the runnier the pudding will be. I personally like mine thicker and so this recipe will produce a thicker pudding.
Pistachio rose chia pudding is also a great keto vegan breakfast option because it’s grain-free! Chia seeds contain protein and healthy fats which help you start your day on the right track.
Why we love pistachio rose chia pudding
We’ve been a big fan of chia pudding for years because of its versatility and convenience. There are so many fun flavors the possibilities are endless! Some of our favorites are chocolate peanut butter, banana pie, cinnamon roll, and berry! We really love pistachio and rose chia pudding because it’s:
- Slightly Sweet
- And Totally Delicious!
8 simple ingredients is all you need to make this delicious brekfast!
- Chia Seeds – to make the delicious texture you are going to love!
- Rose Water – make sure the rose water is food grade and organic!
- Agave – to keep this recipe low in sugar and refined sugar-free, it’s made with a touch of agave.
- Cardamon – this spice is found in lots of traditional middle eastern recipes! It’s strong so just a touch will do. If you don’t like cardamon simply omit it.
- Vegan Yogurt – a layer of non-dairy yogurt aids in digestion and is full of probiotics.
- Beet Powder – beet powder can be found at natural food stores or purchased on Amazon. It is great for boosting energy and is good for your overall health too! Just check out all the nutritional benefits of beet powder!
- Pistachios – top these chia pudding cups off with chopped pistachios for an added crunch and protein too!
- Dried Rose Petals – totally optional it just looks pretty!
Preparing your pudding cups
Although this recipe is super easy to make it does require a little bit of planning ahead because the chia seeds need time to sit.
For best results let the chia pudding sit overnight but in a pinch a minimum of 2 hours will do!
At the shorter time, it wont be as thick but the flavor will still be amazing!
To prepare, simply combine chia seeds with rose water, water, agave, and spices and transfer the mix to the fridge to set for 2-24 hours.
How to avoid thin pudding
If your chia pudding seems thin, there are a few reasons why this could have happened:
- Too much liquid– Make sure you measure the liquid so there is the right ratio of chia seeds to water. If there is too much water the chia seeds will not absorb all of it and the pudding will be thin.
- Not stirred well- Make sure to whisk the chia mixture well to fully incorporate the chia seeds with the liquid. If there are any clumps of chia seeds they will not expand properly and could lead to a thinner pudding.
- Expired chia seeds- Chia seeds are high in antioxidants and have a long shelf life but, still they can get old. Make sure to store chia seeds in an airtight container or in the fridge to stay fresh.
After the chia seeds have absorbed the liquid and a pudding texture has been formed, combine the ingredients for the dairy-free yogurt layer.
Not only is this chia pudding full of anti-oxidants but also healthy probiotics too!
Building your cups!
Now that the chia pudding is nice and thick (and so delicious), it’s time to layer your rose pisachio chia pudding.
In your single-serving jars, add a layer of the rose chia pudding, then a layer of beet-infused plant-based yogurt, and top with fresh sliced strawberries and chopped pistachios! Repeat in additional jars.
If you like this breakfast recipe, check out my other brunch favorites!
- Fluffy Vegan Buttermilk Pancakes
- Tofu Skillet Breakfast
- Cherry Cream Cheese Danishes
If you recreate this Pistachio Rose Chia Pudding recipe, please let me know how you liked it by leaving a comment and rating below, and don’t forget to tag me on Instagram @flaxandsugar, I love seeing all of your tasty recreations! Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram and Pinterest for more deliciousness!Print
This Pistachio Rose Chia Pudding is the perfect easy and healthy breakfast recipe! Only 8 ingredients and 10 minutes of hands on time, this vegan chia pudding is the perfect dessert when you want a single serving of something a bit healthier and a great make-ahead breakfast idea!
Rose Chia Pudding:
- 1/4 cup chia seeds
- 1/2 cup warm water
- 1/2 teaspoon organic food-grade rose water
- 1 tablespoon agave
- 1/8th teaspoon cardamon
- pinch of salt
- 1/4 cup of dairy-free yogurt
- 2 teaspoons of beet powder- I used Suncore Foods beet powder
- 1 teaspoon agave
- 2 tablespoons pistachios, chopped
- 1 teaspoon dried rose petals* optional
- 3 fresh strawberries *optional
- First, prepare the chia pudding by combining 1/4 cup of chia seeds with 1/2 cup of warm water in a medium bowl.
- Stir in 1/2 teaspoon organic food-grade rose water, 1 tablespoon agave, 1/8th teaspoon cardamon, and a pinch of salt.
- Transfer the chia pudding mixture to the fridge to set for 2-24 hours. Note that the chia seeds will continue to absorb the liquid so if it’s too runny allow it to sit for long.
- The next day prepare your pudding cups by scooping some chia pudding mixture into the bottom of self serve jars.
- In a medium bowl combine 1/4 cup dairy-free yogurt with 2 teaspoons of beet powder, and 1 teaspoon of agave (optional). Stir well until fully incorporated and you have a pink yogurt.
- Add a layer of the yogurt mixture on top of the chia seeds and top with chopped pistachios, dried rose petals, and sliced strawberries if desired!
Feel free to add any additional topping you would like or omit the rose petals if you do not have them. For a creamier pudding, substitute the water for non-dairy milk.
- Serving Size: 1 pudding cup
- Calories: 270
Keywords: chia pudding, rose, pistachio, breakfast, keto breakfast, low carb breakfast, gluten free,