This Roasted Grape Chia Pudding is filled with maple syrup, pecans and walnuts and topped with delicious roasted grapes, which can be eaten warm or cooled.
Whoaaaa talk about a whirlwind past few days! I’ve loved every minute of it, but I’m ready to get back into my usual routine, starting with this Roasted Grape Chia Pudding. I’ll admit, this recipe doesn’t exactly scream “summer”—it’s much more of a fall recipe—but in my defense, the weather has been all kind of crazy this month and there have been several days where it feels much more like fall.
That’s my excuse and I’m sticking with it. Oh and can you tell I’m very into roasted fruit and veggies these days? First roasted tomatoes and now roasted grapes… I can’t stop. I also feel like grapes are so underrated, but they’re one of my go-to fruits. When I go grocery shopping, I almost always make sure to pick up a bag of grapes for Miguel and I to snack on—they’re just so good.
I suppose the more important question is…how do we feel about chia pudding? Or, more specifically, the texture of chia pudding? I LOOOOVE it, but I’ve had people tell me in my previous chia pudding recipes—like this one and this one—that the texture weirds them out. To that I say, completely understandable. My only solution for those people would be to add even more milk than I suggest in the recipe so it’s not as firm.
So, other than the chia pudding being topped with roasted grapes, what else is in it, you ask? You were wondering, weren’t you? Well, we’ve got some brown sugar (just a tad because I’m trying to keep things relatively healthy!), maple syrup, pecans, and walnuts. Ohhhh yeah, this recipe’s got FALL written all over it and I sort of love it. I also opted to use a bit of VANILLA dairy free yogurt, just to add a bit of flavor. You can use regular or dairy free of course, but I wanted to keep this entire recipe vegan.
For best results, I recommend leaving these in the refrigerator for at least three hours to allow the chia seeds to expand and the mixture to turn into pudding. To make life easier, I typically make chia pudding the night before and leave it in the refrigerator over night. Whatever you decide, I hope you enjoy this grape chia pudding!
- ½ cup walnuts, plus more for topping
- ¼ cup pecans, plus more for topping
- 1 tbsp brown sugar
- Pinch of salt
- ½ cup chia seeds
- 1½ cups unsweetened almond milk, or milk of choice
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ cup plain or vanilla yogurt (use dairy free to keep the recipe vegan)
- 1 bunch of grapes
- 2 tbsp coconut oil
- Preheat oven to 350° and place grapes on a nonstick or foil-lined baking sheet.
- Melt coconut oil and drizzle it over top of grapes; place grapes in the oven and roast for 20-30 minutes, or until they've burst.*
- Next, mix walnuts, pecans, brown sugar, salt and chia seeds together in a bowl; then, stir in milk, syrup and vanilla.
- Mix everything together really well, and then add the yogurt in last. Distribute mixture into cups or a bowl/bowls and place them in the refrigerator for at least 3 hours, but preferably overnight.
- Top chia pudding with additional walnuts, pecans and the roasted grapes before serving.
**Serving size varies depending on size of cups/bowls you use for serving