Tasmanian Pepperberry Chia Pudding with Macadamia Crunch

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A creamy chia seed pudding infused with aromatic Tasmanian pepperberry and topped with toasted macadamia nuts for a crunchy finish. This Australian-inspired recipe (gluten free, vegetarian), ready in about 15 minutes, combines chia seeds, unsweetened almond milk, maple syrup 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 280 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.

Ingredients

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 tsp Tasmanian pepperberry powder
• 1/4 cup macadamia nuts, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup unsweetened almond milk, 2 tbsp maple syrup, 1 tsp vanilla extract, and 1/4 tsp Tasmanian pepperberry powder until well combined.
2. Step 2: Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumps and ensure even hydration.
3. Step 3: Just before serving, toast 1/4 cup chopped macadamia nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently.
4. Step 4: Divide the set chia pudding into two bowls or jars and sprinkle the toasted macadamias evenly on top for a crunchy contrast.