Macadamia and Quandong Chia Pudding with Lemon Myrtle Honey Drizzle

By · Reviewed by AislePrompt Editorial · ·

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 breakfast (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

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.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia and Quandong Chia Pudding with Lemon Myrtle Honey Drizzle take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Macadamia and Quandong Chia Pudding with Lemon Myrtle Honey Drizzle?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Macadamia and Quandong Chia Pudding with Lemon Myrtle Honey Drizzle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Macadamia and Quandong Chia Pudding with Lemon Myrtle Honey Drizzle for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Macadamia and Quandong Chia Pudding with Lemon Myrtle Honey Drizzle vegan option?

Yes — this recipe is tagged vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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