Spiced Golden Milk Chia Pudding with Roasted Figs & Pistachios
This nourishing recipe combines warming fall spices like cinnamon, turmeric, and cardamom, steeped into a creamy golden milk base. It’s soaked with chia seeds to create a rich, pudding-like texture and topped with honey-roasted figs, crushed pistachios, and a drizzle of maple or date syrup. It’s a calming, grounding, and exotic fall dish perfect for breakfast or a wholesome dessert.
Servings 2 people
Ingredients
Golden Milk Chia Pudding:
- 1 ½ cups unsweetened plant milk almond, oat, or coconut
- 1 ½ Tbsp chia seeds
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cardamom
- 1 tsp maple syrup or date syrup
- Pinch of black pepper boosts turmeric absorption
- Optional: 1/2 tsp vanilla extract
Roasted Figs:
- 3 –4 fresh figs halved
- 1 tsp honey or maple syrup
- Dash of cinnamon
- Optional: squeeze of lemon
Toppings:
- 1-2 Tbsp crushed pistachios
- Extra drizzle of maple or date syrup
- Fresh mint or edible flowers optional, for flair
Instructions
Make the Chia Pudding:
- In a jar or bowl, whisk together plant milk, chia seeds, turmeric, cinnamon, cardamom, maple syrup, black pepper, and vanilla. Mix well.
- Let sit for 10 minutes, stir again to prevent clumping, then cover and refrigerate for at least 3 hours or overnight.
Roast the Figs
- Preheat oven to 375°F (190°C).
- Place fig halves cut-side up on a lined baking tray. Drizzle with honey or maple syrup, a dash of cinnamon, and a tiny splash of lemon juice. Roast for 12–15 minutes until soft and caramelized.
Assemble:
- Spoon chia pudding into serving bowls or jars. Top with warm or cooled roasted figs, sprinkle with pistachios, and add an extra drizzle of syrup.
Notes
Serving Suggestions:
Pair with a cup of warm spiced herbal tea, like tulsi or ginger-lemon
Add a scoop of warm quinoa or oats underneath for a heartier breakfast
Serve in small glass cups as a light dessert after a fall meal
