I used to think of chia pudding as a boring health food until I tried this vibrant, citrus-kissed version. The combination of fresh orange zest and creamy cashew milk transforms this Chia Seed Pudding into something that tastes like a morning treat.

You can whisk this together in just five minutes before bed and wake up to a ready-to-eat breakfast. The texture becomes incredibly rich and thick without any cooking required.

Why You’ll Love This Chia Seed Pudding

The bright flavor profile of this recipe reminds me of a classic creamsicle ice cream bar. Using zest instead of juice keeps the Chia Seed Pudding thick and creamy while delivering a massive punch of orange flavor.

It is the ultimate meal prep champion since individual jars stay fresh in the fridge for almost a whole week. You can grab a jar on your way out the door for a nutritious start to your busy day.

This recipe is naturally sweetened and works beautifully with homemade cashew milk or store-bought almond milk. I find that the rich nut milk base makes it satisfying enough to keep me full until lunch.

If you have a sweet tooth for breakfast, you might also enjoy my Quick Peanut Butter Blossoms Recipe alongside your morning coffee. For another fruity option, this Hearty Strawberry Cobbler Recipe is a wonderful weekend treat.

Chia Seed Pudding Ingredients

Here are the simple pantry staples required for this recipe:

Cashew Milk: A creamy homemade or store-bought nut milk provides the richest base for the pudding.
Chia Seeds: These small seeds absorb the liquid and create the signature gel texture.
Orange Zest: Fresh zest provides a bright, floral citrus flavor without adding acidity that could prevent gelling.
Vanilla Extract: A splash of vanilla enhances the sweetness and pairs wonderfully with the orange.
Sweetener: Honey or maple syrup adds just the right amount of natural sweetness to the mixture.

My Method for Chia Seed Pudding

Let’s get the mixing started!

Grab a small jar or a medium bowl and pour in your choice of milk, the fresh orange zest, sweetener, and vanilla extract. Whisk these wet ingredients together vigorously until the sweetener dissolves and the zest is evenly distributed throughout the liquid. I like to taste the milk mixture at this stage to see if I want a stronger vanilla kick before adding the seeds.
Add the chia seeds to the liquid mixture and whisk immediately to prevent them from sinking to the bottom. Let the bowl sit on the counter for about 15 to 20 minutes to allow the seeds to start absorbing the liquid. This resting period is crucial because the seeds will become sticky and start to swell.
After the short rest, whisk the mixture one more time to break up any clumps that have formed. Cover the container with a lid or plastic wrap and place it in the refrigerator for at least two hours, though overnight is best. When you are ready to eat, give it a final stir and add your favorite toppings like fresh berries or nuts.

Tips for the Best Chia Seed Pudding

The most important step in making Chia Seed Pudding is that second stir after fifteen minutes. If you skip this, the seeds will sink and clump together at the bottom of the jar in a solid mass.

I avoid using orange juice in the mixture because the acidity can sometimes prevent the seeds from plumping properly. Sticking to just the zest gives you all the flavor without messing up the thick, creamy texture.

You can adjust the thickness by adding a splash more milk right before serving if it became too solid overnight. Chia Seed Pudding is very forgiving, so feel free to tweak the consistency to match your personal preference.

Serving Your Chia Seed Pudding

I love topping my Chia Seed Pudding with sliced bananas, toasted coconut flakes, or a handful of chopped nuts for crunch. Fresh berries or a simple fruit compote also add a lovely contrast to the creamy vanilla-orange base.

You can also layer this pudding into a tall glass with granola to create a beautiful breakfast parfait. It serves well as a light dessert when drizzled with a little extra maple syrup.

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Chia Seed Pudding Recipe

Author: Joanna Wearstler
Total Time: 2 hr 10 min
Yield: 1 serving 1x
Diet: Vegan

Print Recipe

Description

A creamy, citrus-infused chia seed pudding that tastes like a creamsicle. Easy to make ahead for a healthy breakfast or snack.

Ingredients

Scale

1/2 tsp orange zest
1/8 tsp vanilla extract
1 cup cashew milk or almond milk
1 tsp honey or maple syrup
3 tbsp chia seeds

Instructions

Combine the milk, orange zest, sweetener, and vanilla extract in a jar or small bowl. Whisk thoroughly until the sweetener is fully dissolved.
Pour in the chia seeds and whisk well to distribute them evenly in the liquid. Let the mixture sit at room temperature for about 15 to 20 minutes.
Whisk the pudding again to break up any seed clumps that may have formed during the initial rest. This ensures a smooth consistency.
Cover the container and refrigerate for at least 2 hours, or preferably overnight, until the mixture has thickened into a pudding-like texture.
Stir well before serving and top with fresh fruit, nuts, or coconut flakes if desired.

Notes

Stirring after 15 minutes is critical to prevent clumps. Avoid using acidic fruit juice as the liquid base as it may hinder gelling.

Prep Time: 10 min
Chilling Time: 2 hr
Category: Breakfast
Method: Refrigeration
Cuisine: American

Nutrition

Serving Size: 1 jar
Calories: 280
Sugar: 12g
Sodium: 140mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 11g
Protein: 9g
Cholesterol: 0mg

Keywords: Chia Seed Pudding, healthy breakfast, vegan breakfast, gluten-free snack, orange vanilla pudding

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