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.

A beautiful bowl of purple chia pudding with granola, blueberries, blood orange and goji berries sprinkled on top. Ariel view of the bowl.

Blood Orange Chia Pudding

Teri-Ann Carty

The colours in this Vegan Blood Orange Chia Pudding are incredible; the flavours are a journey and its both quick and easy! Sounds like a YES to me

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Prep Time 10

Cook Time 2

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.T

Keyword breakfast, dairy free, gluten free, no bake, plant based, pudding, vegan

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