Macadamia and Quandong Chia Pudding with Lemon Myrtle Honey Drizzle

By AislePrompt Editorial · ·

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 vibrant and healthy chia pudding layered with crushed macadamia nuts and native quandong fruit, drizzled with lemon myrtle-infused honey for a uniquely Australian breakfast or dessert. This Australian-inspired recipe (vegan option), ready in about 15 minutes, combines chia seeds, unsweetened almond milk, vanilla extract 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 4, 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: 5 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/3 cup chia seeds, 1 1/2 cups unsweetened almond milk, and 1 tsp vanilla extract until fully combined. Let sit for 5 minutes, then whisk again to prevent clumping.
  2. Step 2: Cover and refrigerate the chia mixture for at least 4 hours or overnight until it thickens to a pudding consistency.
  3. Step 3: While the pudding sets, warm 3 tbsp honey gently in a small saucepan over low heat. Add 1 tsp crushed dried lemon myrtle leaves and steep for 5 minutes to infuse.
  4. Step 4: Strain the honey to remove the lemon myrtle leaves and set aside the infused honey drizzle.
  5. Step 5: To serve, spoon the chilled chia pudding into glasses or bowls. Layer with 1/4 cup quandong fruit preserve and sprinkle 1/4 cup toasted chopped macadamia nuts on top.
  6. Step 6: Drizzle each serving generously with the lemon myrtle honey and garnish with fresh mint leaves for a bright, fragrant finish.

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