Pomegranate Chia Seed Breakfast Pudding

I was getting tired of making oatmeal and potatoes for breakfast and wanted something a little different for the winter season. Pomegranates were on sale at Costco, so I grabbed a bunch and started playing around with new ways to use them.

I was craving a lighter breakfast and ended up creating this simple chia seed pudding. The kids love it, and I usually still make other breakfast items to go along with it, but this is such a nice mix-in to our mornings. It also works really well as a snack or even a light dessert. If you want to take it in that direction, just add a drizzle of maple syrup.

Did you know?

Chia seeds are rich in fiber, plant-based omega-3 fats, and protein, which help support digestion and steady energy through the morning. Once soaked, they create a naturally creamy texture that makes this feel comforting and satisfying.

Pomegranates are packed with antioxidants and vitamin C, which support overall wellness and add a fresh, bright contrast to the creamy pudding. They’re especially nice in the winter when you want something seasonal but still light.

Using a cinnamon stick adds warmth and depth while gently supporting blood sugar balance. Cinnamon also has anti-inflammatory properties and brings a cozy flavor without the need for added sweeteners.

Oat milk keeps this recipe dairy-free while adding creaminess and a small amount of naturally occurring carbohydrates for energy. It’s easy to digest and pairs beautifully with both the cinnamon and pomegranate.

Pomegranate Chia Seed Breakfast Pudding

This pomegranate chia seed pudding is an easy, no-cook breakfast that comes together in just a few minutes. It’s lightly spiced with cinnamon, naturally dairy-free, and perfect for winter mornings when you want something nourishing but not heavy. Make it ahead and let it chill overnight, or give it at least an hour for the chia seeds to fully expand.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Course Breakfast

Servings 2 people

Equipment

• 16 oz mason jar

Ingredients

  

• 3 tbsp chia seeds
• ~2 cups milk of choice I prefer oat milk
• ½ cinnamon stick Costco has a great pack
• Pomegranate arils for topping
• Optional: maple syrup for a sweeter, dessert-style version

Instructions

 

• Get a 16 oz mason jar out.
• Add the chia seeds to the jar.
• Fill the jar to the top with your milk of choice.
• Add the cinnamon stick.
• Screw on the lid and ring, then shake really well.
• Place in the fridge for at least 1 hour, or overnight for best texture.
• When ready to eat, stir well and top with as many pomegranate arils as you want.