Today, I’m going to share my new go-to breakfast recipe: chia pudding. In the past, I haven’t been a great fan of chia puddings (this creamy blended treat being the sole exception).
My opinion of chia pudding was drastically altered by this zesty variation. This chia pudding with vanilla and orange flavors is like sunshine in a dish.
My morning cravings now include chia seed pudding. That’s great since I can prepare individual chia pudding portions tonight and eat them throughout the rest of the week. It’s time for breakfast!
Chia Seed Pudding of All Time
Chia seeds go well with vanilla, honey, and citrus fruits that are in season. especially if you start with a base of handmade, velvety cashew milk. Although you may also use store-bought coconut or almond milk, I prefer the rich, unflavored, and creamy texture that cashew milk offers.
This simple recipe only needs to rest for an hour (or overnight) to allow the chia seeds to swell up. There is no cooking involved at all. The resulting pudding, which has a tapioca-like texture, has an Orange Julius or Creamsicle-like flavor.
My top tip for chia seed pudding
To avoid clumping, you must whisk the mixture as soon as possible. After combining everything, let the mixture sit for 15 to 20 minutes. Stir the seeds once more once they start to gel.
This is why: The chia seeds start to gel up and get a little bit sticky as they take up moisture. They won’t swell up if they form a clump; instead, you’ll get a disappointing mixture that is clumpy, hard, and moist. So, just don’t forget to stir!
Chia Pudding Serving Instructions
Use this chia pudding as a snack, dessert, or breakfast. No matter how you serve it, it’s a creamy, sustaining, and nutritious pleasure.
Omega-3s and fiber are both abundant in chia seeds. In reality, they provided the energy needed for Aztec warriors. You can eat this chia seed pudding all day long!
Also read: Gluten-Free Banana Oat Waffles
- 1 cup homemade light coconut milk, almond milk, or cashew milk
- orange zest, preferably from an organic orange, 12 teaspoon
- 1/8 teaspoon vanilla extract; add more as desired
- three cups of chia seeds
- suggested toppings: Sliced bananas, fresh or frozen berries, my berry chia seed jam, toasted chopped almonds, shredded coconut, splash of honey or maple syrup.
- The milk, orange zest, and vanilla essence should all be combined in a small jar (these work great) or bowl. If you want a stronger vanilla flavor, taste and add an additional 1/8 teaspoon vanilla essence. It’s tempting to overdo it with the extra vanilla essence, so measure it out instead of just adding more.
- The chia seeds are whisked in. After allowing the mixture to sit for around 15 minutes, whisk it once more to remove any clumps. When the chia seeds have absorbed enough liquid to resemble pudding, cover the bowl and chill it for at least two hours (or overnight). If you think of it, whisk the mixture once or twice to break up any chia clumps.
- Stir once more to break up any chia seed clumps before serving. Serve with any other toppings you’d like and pour some honey or maple syrup on top. For around 5 days, this pudding keeps well in the refrigerator when covered.