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.
Ingreadient
- 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…
Direction
- 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.
