Chia pudding — the easiest breakfast, snack, or dessert. Customizable and easy to make, this is a fridge staple. You can use any milk you have on hand, add in slivered almonds, cacao nibs, chocolate chips, a dash of maple syrup, or swap the blood orange for berries or sliced banana. Make this ahead of time for a grab-and-go breakfast during the week. Enjoy!
Not only are we kicking off a beautiful Saturday in Colorado, but it’s my husband’s birthday. We’re (both) officially that much closer to 30. Every year brings a slew of new challenges, opportunities, learning experiences, and unforgettable memories. They’re all things I wouldn’t trade for the world. Even the hardships. I’m also so relieved that time has allowed me to mend certain struggles in my life, like my relationship with food and my body — this new relationship is one I will never take for granted. Lastly, time has guided me through necessary career changes and more personal growth than I ever thought possible. For those reasons, I welcome aging with open arms.
If you’re reading this, Cameron, know that there aren’t enough words to describe how grateful I am that you were born on this day, 28 years ago. You’re my best friend, my confidant, my food taste-tester, my relentless support, my shoulder to lean on, my jack-of-all-trades, and the love of my life. We’ve now celebrated five birthdays together! But, in many ways, it feels like I’ve known you my whole life. In our time together, you’ve helped me step outside of my comfort zone, have given me the confidence to make ambitious choices, and have readily encouraged me to follow my dreams. Feeling thankful hardly does it justice. I can’t wait to watch our next 28 years unfold.
CHIA PUDDING INGREDIENTS
Chia seeds: Chia seeds contain fiber and omega-3 fatty acids, plenty of high-quality protein, and several essential minerals and antioxidants. They may improve digestive health and lower risk factors for heart disease and diabetes.
Coconut milk: Another source of nourishing fats, coconut is naturally sweet and rich in fiber.
Maple syrup: Maple syrup sweetens this chia pudding without causing a spike in blood sugar. Maple syrup contains minerals, antioxidants, and is a source of carbohydrates.
Blood orange: Blood oranges are rich in vitamin C and fiber. Beautiful in color, they have double the amount of vitamin A and antioxidants than naval oranges.
Vanilla extract: Vanilla extract provides subtle flavor, a wonderful addition to the coconut milk and blood orange juice.
Coconut Chia Pudding with Blood Orange
- 1/2 cup chia seeds
- 2 cups lite coconut milk
- 1 tablespoon pure maple syrup (or honey)
- 1/2 teaspoon vanilla extract
- 1 blood orange, juiced
- 1 teaspoon blood orange zest
- Add all ingredients to a large bowl (or mason jar), and whisk vigorously. The chia seeds and liquid should be well-combined. Make sure there are no chia seed clumps at the bottom of the bowl / mason jar.
- Store in the fridge for at least an hour.
- At the base of four ramekins (or glasses), layer one orange slice. Top with a few spoonfuls of chia pudding, evenly distributing the mixture across each glass.
- Optional – sprinkle granola, a dollop of yogurt, or shredded coconut, etc. on top. Dig in!
- The chia pudding will last, covered in the fridge, for up to five days.