Name: Chia Pudding with Maple Roasted Figs & Toasted Walnuts
Ingredients: 2 cups coconut milk; 1/2 cup chia seeds; 1/2 tsp maple syrup; 1 pint fresh black mission figs (about 15 figs), cut in half lengthwise; 1/4 cup maple syrup; 1/2 cup chopped walnuts, toasted

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Disclaimer: I apologize in advance for my incessant fig puns. They’re just too figgin’ easy.

Sometimes, you just gotta get figgy wit it. Nah nah nah nah nah….nah nah nah nah nah nah.

Seriously, I love figs this time of year (hence my grilled cheese with dandelion greens + fig). I mean what’s NOT to love: their sweet taste, their soft, chewy texture, or the very subtle crunch from their tiny edible seeds? And then there’s the nutritional value: packed with fiber, B vitamins, and antioxidants, to name a few. Can ya fig it? Get it? Dig it. Fig instead of dig. Yeahhhh….

I discovered this summer that roasting my favorite fruits actually elevates my love for said fruits even higher. So, obviously I decided to throw a fig roast.

I also wanted to start experimenting a little more with chia puddings for breakfast/dessert/etc. I made a chocolate peanut butter banana version a while back but it had been too long. Plus, I just read an article on Well+Good about healthy breakfast puddings and was inspired to get my early morning pudding on.

This puddin version was definitely also inspired by the change in weather – the cooler days, the leaves beginning to fall from the trees. I love maple flavors especially in the fall so I decided to add a little maple syrup into the mix for sweetness and a touch of fall.

Chia Pudding with Maple Roasted Figs & Toasted Walnuts

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Yield: 4 servings 1x

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Ingredients

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For the chia pudding:

2 cups coconut milk
1/2 cup chia seeds
1/2 tsp maple syrup

For the toppings:

1 pint fresh black mission figs (about 15 figs), cut in half lengthwise
1/4 cup maple syrup
1/2 cup chopped walnuts, toasted

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Instructions

Add chia seeds, coconut milk, and maple syrup in a medium-sized bowl. Whisk to combine. Cover and refrigerate for at least 4 hours, or preferably overnight.
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Place halved figs onto baking sheet and drizzle maple syrup on top and toss to coat. Bake for approximately 15 minutes. Let cool until room temperature.
Before serving, whisk chia pudding once more to remove any clumps. Top with roasted figs and toasted walnuts, to serve.