Blood Orange Chia Pudding

The colours in this Blood Orange Chia Pudding alone are enough for me! Nevermind the taste mmmm

One of my all time favourite breakfasts is chia pudding. It is one of the first things I learned how to make when I went vegan. I love how simple it is to make but I adore how you can transform a basic recipe into something seemingly complex. Trust me, it is anything but! I have made every colour of chia pudding under the sun. There are MANY superfood brands out there that have a kaleidoscope of fun colours and flavours to offer. So don’t limit yourself. Get creative with your food to keep pushing yourself out of your comfort zone. We have a tendency to get stuck in our food choices. GO WILD, haha!

Blood oranges have started to pop up around here and I am taking full advantage.

Blood Orange Chia Pudding

Teri-Ann Carty
I used the juice of a blood orange (also known as raspberry orange) to flavour this recipe but you could always opt for any citrus you like.
Prep Time 10 mins
Cook Time 2 hrs
Course Breakfast, Desserts & Sweets
Servings 2

Equipment

  • whisk
  • fridge

Ingredients
  

  • 2 cups non-dairy milk
  • ½ cup chia seeds
  • ½ blood orange squeezed (slice the other half for garnish)
  • 1 tsp vanilla
  • 1 tsp prickly pear superfood powder (use any you like)
  • pinch of salt

Instructions
 

  • Place all the ingredients in a large glass measuring cup and whisk vigorously to combine.
  • The more you whisk, the faster it will gel.
  • Place in the fridge for 1-2 hours or until it has gelled.
  • Store any leftovers in an air-tight container.

Notes

I used the juice of a blood orange (also known as raspberry orange) to flavour this recipe but you could always opt for any citrus you like.
Keyword blood orange, breakfast, chia, dairy free, gluten free, no bake, pudding, vegan

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