Chia pudding is an easy make-ahead breakfast staple at our house. It’s nutritious, delicious and versatile, and can literally be thrown together in minutes the night before.
Chia seeds have a mild nutty taste and are extremely nutrient-dense. They are rich in fibre, minerals, protein, antioxidants, and healthy fats. In fact, a 2 Tbsp serving contains 4 grams of protein and 12 grams of carbohydrate, of which 11 grams are actually fibre!
Here I have made a golden milk and clementine-flavoured chia pudding. The clementine is a cross between a mandarin and a sweet orange. It is juicy, easy to peel, less acidic than a regular orange, and contains no or only a few seeds. Clementine season in the United States is very short, from November to January — hence the nickname “Christmas orange”.
Ingredients for 3 servings:
1 cup canned organic full-fat coconut milk
1 cup unsweetened almond or nut-free milk (I like to use my Almond Cow to make homemade plant-based milk)
1 scoop Nuzest Clean Lean natural protein powder (optional)
2 fresh clementines, peeled
1 tsp pure vanilla extract
1/2 tsp ground turmeric
couple drops of pure orange extract (optional but really accentuates orange flavour)
pinch each of sea salt and black pepper
Lakanto monkfruit sweetener or raw honey (nonvegan) or sweetener of choice, adjusted to taste
6 Tbsp white chia seeds
optional toppings: additional clementine segments, pomegranate seeds, and homemade chocolate orange sauce (see below)
Put coconut milk, almond milk, protein powder, clementines, vanilla, turmeric, orange extract, sea salt, and pepper into a blender container and blend on high until well-mixed. Sweeten to taste.
Add in chia seeds and pulse blend until just combined or blend fully for a smoother chia pudding consistency.
Pour into a bowl or divide into single-serving mason jars and cover.
Let sit for 10 minutes, whisk or shake well, cover again, and put in the fridge overnight.
Clementine Chia Pudding can be stored in an airtight container for up to 5 days. Serve with toppings as desired.
Quick & Delicious Chocolate Orange Sauce
Blend together until smooth:
2 clementines, peeled
2 Tbsp coconut butter
1 to 2 Tbsp raw cacao powder
Lakanto monkfruit sweetener, pure stevia, raw honey (nonvegan) or maple syrup to taste
Clementine Chia pudding was first published December 23, 2017. It was updated December 8, 2018.