This chia pudding is a great breakfast option that will break you out of the monotony of smoothies every day. The rosewater saffron chia pudding is elegant, floral, and rich and the spiced apple compote on the top is the perfect way to round out this dish.

Saffron Rosewater Chia Pudding With Apple Compote [Vegan, Gluten-Free]

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For the Chia Pudding:

  • 4 tablespoons chia seeds
  • 1/2 cup water
  • 1/2 cup coconut milk
  • 2 tablespoons rosewater
  • 1/4 teaspoon cardamom, ground
  • 1/4 teaspoon saffron, ground into powder plus 2 teaspoons hot water
  • 2 teaspoons pure maple syrup

For the Apple Compote:

  • 1 apple, cored and diced
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon cinnamon, ground
  • 1/4 teaspoon cardamom, ground
  • 1 tablespoon lemon/lime juice


To Make the Chia Pudding:

  1. Combine the chia seeds with water, coconut milk, rosewater, and cardamom, stir few times and let it gel.
  2. Mix saffron with hot water in a small cup until dissolved. Pour onto the chia pudding and stir to evenly distribute. Then add in the maple syrup.

To Make the Apple Compote:

  1. As the chia pudding thickens, add the diced apple to a small pot over medium heat, pour a splash of water, cover and let it cook for 5 minutes or so until tender. Season with coconut sugar, cinnamon, and cardamom, stir and let it cook for 5 more minutes. Remove from heat and drizzle with lemon juice.
  2. Layer the chia pudding with apple compote, sprinkle with pistachios if desired.


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