My Favorite Chia Seed Pudding

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.

how to make chia pudding
My #1 Chia Seed Pudding Tip
You must stir the mixture early on to prevent clumps from forming. After you initially mix it together, let the mixture rest for about 15 to 20 minutes. Once the seeds have begun to gel, stir again.

Here’s why: As the chia seeds absorb moisture, they gel up and become somewhat sticky. If they stick together in a clump, they won’t plump up, and you’ll end up with a very disappointing clumpy-hard-but-wet mixture. So, just remember to stir!

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

How to Serve Chia Pudding
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. In fact, Aztec warriors relied on them for energy. This chia seed pudding will keep you going for a while!

Chia pudding made with cashew milk, orange zest and vanilla extract
More Chia Seed Recipes to Enjoy
Creamy Chia Pudding
The Easiest Berry Chia Jam
Overnight Oats (Recipe & Tips)
Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream
Tropical Acai Bowl
As always, please let me know how you like this recipe in the comments! I love hearing from you, and your star ratings encourage other readers to give this recipe a try.

Ultra creamy vanilla-orange chia seed pudding is a nutritious and delicious breakfast or snack. Gluten free and easily vegan.
My Favorite Chia Seed Pudding

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
Per serving

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…

INSTRUCTIONS
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. Let the mixture rest for about 15 minutes, then whisk the mixture again to break up any clumps. 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, whisk again after about 15 to 20 minutes, and refrigerate overnight.
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.