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My Favorite Chia Seed Pudding

I’m sharing my new go-to breakfast recipe today—chia pudding. I’ve not been a big fan of chia puddings in the past (this creamy blended treat being the sole exception).

This citrusy version completely changed my mind about chia pudding. This vanilla-orange chia pudding tastes like sunshine in a bowl.

chia pudding ingredients

Now, I wake up craving chia seed pudding. Which is awesome, because I can make individual servings of chia pudding today, and enjoy them for the rest of the week. Breakfast is ready!

chia seeds and orange zest

The Best Chia Seed Pudding

Fresh citrus, vanilla and honey are a perfect match for chia seeds. Especially when you’re using a base of creamy homemade cashew milk. You can also use store-bought almond milk or coconut milk, but I really love the rich, neutral flavor and creamy texture that cashew milk provides.

This easy recipe doesn’t require any cooking at all; it just needs an hour-long (or overnight) rest to give the chia seeds time to plump up. The resulting tapioca-like pudding tastes similar to a creamsicle or an orange julius.

Enjoy this chia pudding for breakfast, dessert, or as a snack. It’s a creamy, filling, and healthy treat, no matter how you serve it. Chia seeds are high in fiber and Omega-3’s (Aztec warriors relied on them for energy), so this chia seed pudding will keep you going for a while!

how to make chia pudding

As always, please let me know how you like this recipe in the comments! Your feedback keeps me going, and your star ratings encourage other readers to give this recipe a try.

This chia seed pudding recipe tastes like a creamsicle! So healthy and delicious.

Also, I owe you a follow-up on last month’s farmers’ market bowl. When I shared that I have been struggling this winter, I received so many thoughtful responses and heard from a lot of you who have been in the same boat. On your urging, I made an appointment with my doctor to check my iron, thyroid, vitamin B levels and so on—fortunately, all the results turned out normal.

It seems I’m just seasonally affected. Solar-powered, if you will. If you’ve been feeling sluggish this winter, I recommend getting a dose of sunlight right when you wake up. Whether that’s by opening the bedroom blinds or eating breakfast next to a sunny window, I think it’ll help.

I’m also trying to accept that different seasons offer different energies. Maybe I just operate a little slower in the winter, and that’s ok. Maybe you can relate. Breakfast helps me get going, I know that much!

Chia pudding made with cashew milk, orange zest and vanilla extract
Ultra creamy vanilla-orange chia seed pudding is a nutritious and delicious breakfast or snack. Gluten free and easily vegan. cookieandkate.com

My Favorite Chia Seed Pudding

Course: DessertCuisine: vegan
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

This creamy chia seed pudding recipe tastes like a creamsicle! You’re going to love this healthy gluten-free treat—enjoy as a snack, dessert or breakfast. Recipe yields 1 serving; multiply as necessary or see recipe notes for how to make 4 servings all together.

Ingredients

  • 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…

Directions

  • In a small jar (these are perfect) or bowl, combine the milk, orange zest, and vanilla extract. Taste, and if you’d like a more pronounced vanilla flavor, add another ⅛ teaspoon vanilla extract. Be sure to measure out the extra vanilla extract rather than just pouring more in—it’s easy to go overboard.
  • Whisk in the chia seeds, cover the bowl and refrigerate for at least 2 hours (or overnight), until the chia seeds have absorbed enough moisture to achieve a pudding-like state. If you think of it, give it a stir sometime along the way to break up any clumps of chia.
  • Before serving, stir once again to break up any clumps of chia seeds. Serve with a drizzle of honey or maple syrup on top and any additional toppings you might like. This pudding will keep well in the refrigerator, covered, for about 5 days.

Notes

  • MAKE IT VEGAN: Drizzle maple syrup on top instead of honey.
  • MAKE IT NUT FREE: Use a nut-free milk, and don’t top with nuts.
  • CHANGE IT UP: I haven’t tried yet, but I bet this recipe would be tasty with other varieties of citrus zest as well.
  • TO MAKE 4 SERVINGS AT ONCE: Combine 4 cups milk, 2 teaspoons orange zest and ½ teaspoon vanilla extract. Add up to ½ teaspoon more vanilla extract for a more pronounced vanilla flavor. Whisk in ¾ cup chia seeds and refrigerate overnight.
  • RECIPE UPDATE 3/15/17: My recipe originally included orange juice for extra orange flavor, however, it’s come to my attention that the acidity level of orange juice can prevent chia seeds from plumping up—this depends on the pH of the orange juice and the other liquid involved. I’ve edited the recipe from the original ¾ cup milk, ¼ cup orange juice, and ¼ teaspoon orange zest to the recipe you see above. It’s just as good and more reliable! My sincere apologies to anyone who had trouble with it before—what you see up there now is actually how I’d been making the pudding in the first place, and I’ve verified that it works with all of the milk options provided above.

This recipe was created by cookieandkate read the full article here 

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