Chia and Quandong Fruit Pudding with Wattleseed Granola

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A nutritious Australian-inspired chia pudding layered with native dried quandong fruit and topped with crunchy wattleseed granola for a wholesome breakfast or snack. This Australian-inspired recipe (gluten free), ready in about 30 minutes, combines chia seeds, unsweetened almond milk, honey into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Australian cuisine 320 cal/serving

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Ingredients

1/4 cup (40 g) chia seeds
1 cup (240 ml) unsweetened almond milk
2 tbsp honey
1 tsp vanilla extract
2 tbsp, roasted and crushed quandong seeds
1 cup (90 g) rolled oats
2 tbsp wattleseed powder
1/4 cup (30 g) sliced almonds
2 tbsp, melted coconut oil
1/4 cup (40 g) dried cranberries

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Instructions

Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup unsweetened almond milk, 2 tbsp honey, and 1 tsp vanilla extract until well combined. Cover and refrigerate for at least 4 hours or overnight until the mixture thickens to a pudding consistency.
Step 2: Preheat oven to 325°F (160°C). In a separate bowl, mix 1 cup rolled oats, 2 tbsp wattleseed powder, 1/4 cup sliced almonds, 2 tbsp crushed roasted quandong seeds, 1/4 cup dried cranberries, and 2 tbsp melted coconut oil until evenly coated.
Step 3: Spread the oat mixture evenly on a baking sheet lined with parchment paper and bake for 15-20 minutes, stirring halfway through, until golden brown and fragrant. Let cool completely to crisp up.
Step 4: To serve, spoon the chilled chia pudding into bowls or jars and top generously with the wattleseed and quandong granola for a crunchy contrast.