Chia Seed Pudding
A chia pudding I actually crave! Perfectly sweet with citrus flavor and a splash of vanilla. Finish with fresh fruit and coconut flakes.
Servings: 2 servings
Cost: $4.21
Equipment
- Covered container
Ingredients
- 1/4 cup old-fashioned oats
- 2 tablespoons chia seeds
- 1 cup unsweetened vanilla almond milk or your preferred milk
- 1 clementine orange
- 1/4 teaspoon vanilla extract
- 1/16 teaspoon salt
- 1 up to 2 tablespoons maple syrup added to taste, see note 1
- Toppings as desired see note 2
Instructions
- Zest the clementine to get 1/2 teaspoon zest. Combine the orange zest with all the remaining ingredients in a covered container. Stir to combine. Cover tightly and place in the fridge for at least 30 minutes, or up to overnight, until it thickens to the desired consistency.
- When ready to enjoy, stir the pudding again and top with desired toppings. If you’d like the pudding to be thicker, add additional chia seeds and chill for another 30 minutes; if you’d like it thinner, add a splash of milk.
- If you end up making this pudding and can’t get on board with the texture, blend it up into a smooth vanilla pudding instead. Blend in a high-powered blender and chill until cold.
Video
Notes
Note 1: I use real, pure maple syrup (a natural sweetener!). Add sweetener gradually and to taste preference; you may not want to use it all or may want even more!
Note 2: I love to top this pudding with fresh berries, nuts and seeds, an extra drizzle of maple syrup, creamy nut butter, and coconut flakes, but you can use whatever toppings you like!
Nutrition Note: The nutrition information does not include optional toppings.
Storage: Chia seed pudding can be stored in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 238kcal | Carbohydrates: 37g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 86mg | Potassium: 202mg | Fiber: 8g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg