- Food: Chia Seed Pudding
- Writer: Lizzie Green
- Content-Type: Food Blog
Today, I’m sharing my new favorite breakfast recipe: chia pudding. In the past, I wasn’t a big fan of chia puddings (this creamy blended treat being the sole exception).
This zesty variation of chia pudding completely altered my mind about it. This chia pudding with vanilla and orange flavors tastes like sunshine in a bowl.
Now I have a hankering for chia seed pudding when I wake up. This is great since I can prepare individual chia pudding servings tonight and have them for the rest of the week. Breakfast is on the table!
Chia Seed Pudding at its Finest
Chia seeds go well with fresh citrus, vanilla, and honey.
Especially when using creamy homemade cashew milk as a foundation. You can also use store-bought almond or coconut milk, but I like cashew milk for its rich, neutral flavor and creamy texture.
This simple dish requires no cooking; all it requires is an hour (or overnight) rest to allow the chia seeds to plump up. The tapioca-like pudding results tastes like a Creamsicle or an Orange Julius.
Tip #1 for Chia Seed Pudding
To prevent clumps from developing, whisk the mixture often. Allow 15 to 20 minutes for the mixture to settle after you’ve mixed it together. Stir the seeds once more until they’ve started to gel.
This is why: Chia seeds gel up and become slightly sticky when they absorb moisture. They won’t plump up if they stick together in a clump, and you’ll wind up with a dismal clumpy-hard-but-wet combination. So, don’t forget to stir!
How to Serve it?
This chia pudding is delicious for breakfast, dessert, or a snack. No matter how you serve it, it’s a creamy, delicious, and healthful delight.
Chia seeds are a good source of fiber and Omega-3 fatty acids. In reality, Aztec warriors drew energy from them. This chia seed pudding will keep you full for quite some time!
Chia Seed Pudding
|Time to prepare: 5 minutes
Time required: 5 minutes
Serving Size: 1
This creamy chia seed pudding recipe has a creamsicle-like flavor. This healthful gluten-free delicacy is delicious as a snack, dessert, or breakfast.
The recipe makes 1 serving; multiply as needed or check the recipe notes for instructions on how to create 4 servings in total.
- 1 cup homemade cashew milk, almond milk, or light coconut milk
- ½ teaspoon orange zest, preferably from an organic orange
- ⅛ teaspoon vanilla extract, more to taste
- 3 tablespoons chia seeds
- Recommended toppings: drizzle of honey or maple syrup, sliced bananas, fresh or defrosted berries or my berry chia seed jam, shredded coconut, toasted chopped nuts
- Combine the milk, orange zest, and vanilla extract in a small jar (these are ideal) or bowl. Taste and add another 18 teaspoon vanilla extract if you want a stronger vanilla flavor. It’s tempting to overdo it with the extra vanilla essence, so measure it out instead of dumping it in.
- In a separate bowl, whisk together the chia seeds. Allow 15 minutes for the mixture to rest before whisking it again to break up any clumps. Refrigerate the bowl for at least 2 hours (or overnight) until the chia seeds have absorbed enough moisture to form a pudding-like consistency. If you remember, give it a stir halfway through to break up any clumps of chia.
- Stir one more before serving to break up any clumps of chia seeds. Serve with a sprinkle of honey or maple syrup on top, as well as any other toppings. This pudding will keep for about 5 days in the refrigerator, covered.
- TO MAKE IT VEGAN: Instead of honey, drizzle maple syrup on top.
- MAKE IT NUT-FREE: Use nut-free milk and leave the nuts off the top.
- CHANGE IT UP: I haven’t tried it yet, but I’m sure this recipe would be delicious with various citrus zest variations.
- TO MAKE 4 SERVINGS AT ONCE: 4 cups milk, 2 teaspoons orange zest, and 1/2 teaspoon vanilla essence are combined in a bowl. For a stronger vanilla taste, add up to 1/2 teaspoon of additional vanilla extract. Whisk in 3/4 cup chia seeds, then refrigerate overnight after whisking again after 15 to 20 minutes.