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Growing up, we always bought creamsicles from the pool-side vendor during the summer. I’m not exactly sure why, but the combination of orange and cream made an incredibly refreshing treat on hot days. Not to mention that fruit popsicles are always a tasty way to cool down! These days, I would totally make my own creamsicles using a popsicle mold, but I found an easier way to enjoy those flavors. This creamsicle chia seed pudding tastes exactly like my childhood memories…but I get to eat it for breakfast!
This pudding is a filling and nutrient-dense way to start your day. Or, if you prefer, you can enjoy it as a midday snack or an after-dinner treat. You decide! It’s perfectly sweet and creamy, and the crunchy texture is satisfying any time of day. But don’t take my word for it – whip up a batch and see for yourself!
Chia Seed Pudding
If you’ve never made chia seed pudding, you’re in for a treat. There’s no need to bloom gelatin and there’s no cooking involved. The chia seeds themselves will absorb the liquid and plump up. The result is a gel that’s pudding-like in consistency but with little, chia-seed bursts of texture. It’s so nice!
You can use any liquids you like to make this creamsicle chia seed pudding, but we love using no-sugar-added orange juice and coconut milk. The combination of those two flavors creates an exact replica of the orange-and-cream creamsicles of my childhood. As an added bonus, the coconut milk is significantly better for you than heavy cream.
Then, drizzle in the honey (or, maple syrup if you’re looking for a vegan recipe) to sweeten things up. Add your chia seeds and let the mixture do its thing. Like magic, the chia seeds will become super plump within a couple hours. All you need to do is pull it out of the fridge, top it with some unsweetened coconut flakes and fresh berries, and voila – your meal is served.
Along with overnight oats, this creamsicle chia seed pudding is one of my favorite ways to make breakfast on-the-go. You can put them in individual mason jars so you can grab one out of the fridge on your way to the office. It’s not only a filling and delicious way to start your day, but it’s also gluten-free and dairy-free, too.
We can’t wait to hear what you think about this quick and easy chia seed pudding!
1 cup coconut milk 1/2 cup 100% orange juice no sugar added 1 tablespoon orange zest 2 tablespoons honey or maple syrup for a vegan alternative 1/4 cup chia seeds 2 tablespoons unsweetened coconut shredded and toasted 1/4 cup raspberries fresh Instructions In a large bowl, combine the coconut milk, orange juice, orange zest, and honey. Mix well and add the chia seeds, mix well. Let sit for 5 minutes. Stir and spoon into 4 serving dishes. Cover and refrigerate for 2 hours overnight.
When ready to serve, remove from the refrigerator and top with the coconut and raspberries. Serve and enjoy! Nutrition Information Serving: 0.5cup | Calories: 239kcal | Carbohydrates: 21g | Protein: 4g | Fat: 18g | Saturated Fat: 13g | Sodium: 11mg | Fiber: 6g | Sugar: 12g | SmartPoints (Freestyle): 10 Keywords Budget-Friendly, dairy-free, Gluten-Free, Plant-Based, Vegetarian