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
Ingredients
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
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.
Notes
To toast walnuts: Add walnuts to a medium saucepan over medium heat and toast for a few minutes, until golden brown.
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Are you a fan of chia puddings? What’s your favorite recipe? Do you want to get figgy wit it too (nah nah nah nah nah nah nah)? Check out this other fig inspired recipe:pes below!
This looks amazing! We grew up with a fig tree in our yard so I used to throw them in everything!
Thanks, Rachael! Ahhh, how amazing. I’ll add that to my dream house wish-list: fig tree. 🙂
Pretty pictures… and pretty jealous that the leaves are already changing up there. #fallhopeful
Thanks, K! Maybe we’ll see some fall foliage in VT this weekend!
Everything about this situation is ok to me! Oh My- so delicious 🙂
Thanks, Francesca! Loving your blog btw!
i figgin’ love it!
#figpunsforlife
I have yet to try chia pudding because I’m afraid I won’t care for the texture (it’s hard for me to eat puddings and yogurts) – HOWEVER these roasted figs look like the perfect topping for just about anything! Will definitely need to try preparing them this way 🙂
Hey Whitney, I was totally skeptical about the texture of chia puddings too but was pleasantly surprised at how much I liked it! But you can totally top all the things with roasted figs :). They’re even better with a touch of maple.
Love the roasted figs addition to the chia pudding!
Thanks, Lisa! I would seriously put roasted figs on top of everything if I could.
Why have I never thought of adding figs to chia pudding? Wishing I had some ready right now so I could make this!!
Right?! It only took me hmmm two years to think of it ;). Hoping you get your hands on some figs soon, Cassie!
figs are so gorgeous! this sounds delish. pinned!
Thanks, Lindsay!! Aren’t figs so beautiful? One more reason to love them that I should’ve added to the list 😉