jackfruit chia pudding
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Have you ever wanted to make a pulled jackfruit sandwich, but realize that you bought a can of ripe jackfruit in syrup? That’s happened to us, and trust when we say that it will not work as a substitute. Seriously, just no. The challenge now was, what do we make with a can of sweet jackfruit? Chia pudding.
We know that’s probably not the obvious answer for most people (anyone know what is the obvious answer?). When we opened up the can we saw these pretty bright yellow pieces of jackfruit. I knew we had to use the colour to our advantage. The first thing that came to mind was a parfait, and since it was summer time it had to be something cold. One of my personal go-to breakfasts/desserts in the summer is chia pudding. It’s easy to make and damn delicious.
A simple chia pudding, paired with a sweet jackfruit puree (made with our Vitamix blender) and crunchy granola makes this the perfect summer breakfast, or even dessert. Plus we are absolutely obsessed with chia seeds. They’re a great source of omega-3 fatty acids, rich in antioxidants, and have fiber, iron, and calcium. Talk about a great seed to include in your diet.
I love to meal prep chia pudding. I make a big batch on Sunday nights, and every morning have a little bit with some fruit puree or frozen berries. It’s even a great breakfast to eat on the go – just layer it in a mason jar and bring it to work with you. This version featuring sweet jackfruit is currently my new favourite!
Jackfruit Chia Pudding
- 1 1/2 cups coconut beverage
- 5 tbsp chia seeds
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 1 can jackfruit in syrup
- 1/2 cup coconut shreds
- 1/2 cup rolled oats
- 1/4 cup puffed quinoa
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- Preheat your oven to 350F
- To a mason jar add your chia pudding ingredients and stir to combine. Seal your jar and give it a nice shake so that all your chia seeds are evenly distributed throughout the milk. Set in the fridge for about an hour to set. After 20 minutes in the fridge shake the mason jar again so that the chia seeds don't settle at the bottom.
- To make your jackfruit puree add all except a couple pieces of your canned jackfruit to a blender without the syrup. Add 1/4 cup of the syrup and blend until smooth, set aside. Roughly chop your remaining jackfruit and set aside.
- To make your granola add all your ingredients to a bowl and toss until completely coated in the maple syrup. Spread in a thin layer on a lined baking sheet. Bake in your preheated oven for 15 to 20 minutes or until golden brown.
- Once everything is prepared construct your chia parfaits by layering each component (chia pudding then jackfruit puree then granola and repeat) until you get to the top of your glass. Sprinkle the chopped jackfruit and some granola on top as a final touch.
How to make vegan Jackfruit Chia Pudding