Breakfast and Sweets

Vanilla Bean Chia Porridge With Sautéed Coconut Caramel Pears

By Chef Sylvie
Gluten Free, Grain Free, Paleo, Vegan, and Vegetarian
PREP TIME: 10 min
COOK TIME: 5 min
TOTAL TIME: 15 min

A warm chia porridge topped with sautéed pears.


For the Chia Porridge:

  • 1 can/14oz/400ml of coconut milk (either regular or light )
  • Pinch of sea salt
  • 1/4 cup/48g chia seeds (use white for a prettier pudding)
  • 1 vanilla bean, split in half and seeds scraped

For the Sautéed Pears:

  • 1 large or two small pears, cored and thinly sliced
  • 1 Tablespoon/14g butter or coconut oil for a vegan version
  • 1 Tablespoon/15ml coconut nectar
  • Pinch of sea salt
  • Pinch of ground cinnamon


  1. Start the night before. Stir together the coconut milk, salt, chia seeds and vanilla bean seeds in a jar or sealed container. Refrigerate overnight to plump. Stir to incorporate the seeds if they have settled the following morning.
  2. The next morning make the sautéed pears.
  3. In a medium skillet, over medium heat, melt the butter or coconut oil.
  4. Add the coconut nectar and stir until the mixture begins to bubble. Reduce to a simmer and add the pears. Cook stirring occasionally, until the mixture turns syrupy and a deep golden color and the pears are tender (about 3 to 5 minutes.)
  5. In the meantime gently reheat the chia porridge in a small saucepan or in the microwave until warm but not boiling.
  6. Remove the pears from heat and add a pinch of salt.
  7. Spoon the warmed porridge into cups and top with the pears and caramel syrup; sprinkle with ground cinnamon if desired and serve immediately.

This recipe originally appeared on Gourmande in the Kitchen.