Feijoa Chia Puddings

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Delicious chia puddings made from scooped out feijoa blended with vanilla yoghurt, milk and maple syrup then mixed with chia seeds. Set in the fridge overnight and enjoy for breakfast.

Two glass jars filled with chia pudding, each topped with two slices of green fruit, sit on a marble surface near whole feijoas and a green checked cloth.

This recipe for Feijoa Chia Puddings is quick and easy to prepare, and tastes amazing. If you love seasonal feijoas like me, you'll appreciate having another feijoa recipe up your sleeve. These puddings are perfect to make the night before eating - great for busy mornings when you want something ready to go. Naturally gluten free, you can also make these dairy free by swapping out the regular milk and yogurt for your favourite dairy free alternatives. For another amazing chia pudding, check out our Chocolate Chia Puddings.

Ingredient notes:

A bowl of yogurt, a packet of black chia seeds, a bottle of milk, maple flavoured syrup, and several fresh feijoas on a kitchen counter.

Feijoas: Another great recipe to use feijoas in. I blend mine to a smooth consistency, but you can add a few more chunks in at the end if you like!
Maple syrup: This adds a lovely sweetness to the pudding and compliments the tangy feijoas well.
Milk and yoghurt: I've used standard milk and yoghurt in this recipe. Feel free to substitute these for dairy-free alternatives if you prefer.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Scoop out the feijoa flesh and add to a blender with the milk, yoghurt and maple syrup.

A person scoops out the pulp from a halved feijoa fruit using a spoon, with several cut feijoas visible on a cutting board.

A hand holds a pink measuring spoon pouring liquid sweetener into a blender cup filled with milk.

Blend until smooth.

A measuring cup pours a thick, creamy liquid into a blender cup on a kitchen countertop.

A Ninja blender blending a mixture of light-colored liquid and brown chunks, with measurements visible on the container.

Divide the chia seeds evenly between 2 jars (¼ cup per serve). Pour the feijoa mixture over the chia seeds and stir well to combine

A hand pours chia seeds from a metal scoop into a glass jar containing a creamy liquid, with another jar of chia seeds nearby on a gray countertop.

Two glass jars with yogurt and chia seeds; one jar is being stirred with a spoon while the other shows the mixture after the seeds have absorbed liquid.

Place in the fridge for at least 3 hours or overnight until set.

Two glass jars filled with a creamy mixture containing chia seeds sit on a brown surface.

Two glass jars filled with chia seed pudding, each topped with slices of green fruit, sit on a marble surface. Blurred green fruits are in the background.

Store in the fridge for up to 4 days.

Two glass jars of chia pudding topped with two slices of feijoa each, placed on a marble surface near a green and white cloth and whole feijoas.

For another delicious feijoa treat, have a look at out Feijoa Leather. Chewy, tangy and utterly addictive.

Recipe FAQs:

Is this recipe suitable for meal prepping?

Yes! I often double this recipe and make 4 for my husband and I for the coming days.

What is a feijoa?

Feijoas are only the most delicious fruit - depending on who you talk to! A bit like coriander, the flavour can be quite polarising. Personally, I love them. Their NZ season runs from March to June depending on where you are in the country. They can be described as tangy and sweet with a slightly gritty texture under the skin. The most common comparison is to a gauva, with a side of pineapple flavouring. But they really are unlike any other fruit which is why they are such a treat during their season.

Why are my chia seeds clumping?

Chia seeds can clump or become too thick if left too long. If this happens, just mix through a little extra milk to loosen it. Also ensure you mix the chia seeds really well after add them to the blended mixture.

Storage:

Store in the fridge for up to 4 days. The texture holds up well, just give it a good stir before eating.

Top tips:

Feijoas blend really well into the mixture and give a great flavour. You can also add a few chunks for texture.
The yoghurt makes it extra creamy compared to using milk on its own.

Related Recipes:

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Feijoa Chia Puddings

Yield: Serves 2

Prep Time: 10 minutes

Additional Time: 3 hours

Total Time: 3 hours 10 minutes

Delicious chia puddings made from scooped out feijoa blended with vanilla yoghurt, milk and maple syrup then mixed with chia seeds.

Ingredients

300ml milk
100g vanilla yoghurt
100g feijoa flesh (approx ½ cup)
2 tbsp maple syrup
½ cup chia seeds

Instructions

Scoop out the feijoa flesh and add to a blender with the milk, yoghurt and maple syrup. Blend until smooth.
Divide the chia seeds evenly between 2 jars (¼ cup per serve).
Pour the feijoa mixture over the chia seeds and stir well to combine.
Place in the fridge for at least 3 hours or overnight until set.
Store in the fridge for up to 4 days.

Notes

For extra texture and feijoa flavour add some pieces of feijoa and stir them through at the same time as the chia seeds.
Swap the yoghurt for any flavour you have on hand.
Use any milk you like – oat, coconut, soy or dairy all work well.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 441Total Fat: 22gSaturated Fat: 4gUnsaturated Fat: 18gCholesterol: 12mgSodium: 108mgCarbohydrates: 49gFiber: 21gSugar: 15gProtein: 17g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya