Orange Creamsicle Chia Pudding Recipe

Whether you’re like me and searching for a delicious breakfast to have ready on those busy mornings or a healthy dessert to look forward to in the evening, chia seed puddings are a great option. In adding just a couple of extra minutes to your weekly meal prep you can have healthy breakfast and snack options for the upcoming week.

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Ever since I have had to change my diet due to a host of allergies and sensitivities, my breakfasts have consisted of oatmeal, granola (more oats), congee and quinoa. I wanted to switch things up a bit and see what other healthy breakfast options were out there to try. Plus, we had these gorgeous clementines sitting on the counter that were begging to be turned into something special.

Hardly a day goes by that I don’t see a recipe for chia pudding on my Instagram feed or on my Pinterest wall. So, I decided it was time to dive in and have a closer look at this little seed. What is all the hype about? 

The History of Chia

My first experience with chia seeds was back in the mid 80’s when my seven year old self excitedly smeared the seed paste onto a terra-cotta sheep. Then I placed my Chia Pet gently on the shelf next to my Sea Monkeys and waited (not-so-patiently) for it to sprout its green coat. I don’t think anyone knew back then that chia could be eaten. Or at least, no one that I knew in my small town in Newfoundland.

I had yet to learn about the Tarahumara, a Native American tribe in northwestern Mexico famous for long distance running. And the food that they eat a lot of for those long endurance runs? You guessed it, chia.

Fast forward to my early 30’s when I developed a sensitivity to eggs. I learned that chia was an egg substitute for baking. I was very appreciative of these little seeds that could help bind ingredients together and allow me to enjoy so many treats that I thought were off limits forever. 

Chia or Salvia hispanica is a plant from the mint family. Its purple flowers produce the tiny chia seeds used in so many dishes from baked goods to smoothies and burgers. When wet, chia seeds produce a gel-like substance that coats its surface, making it a perfect binder to hold ingredients together.

Health Benefits of Chia Seeds

• High in minerals
• Great source of protein
• Boosts body’s own antioxidant system
• High in fiber
• Loaded with omega-3s
• Decreases bad cholesterol and increases good cholesterol
• Stabilizes blood sugar levels

High in Minerals and Antioxidants

Chia seeds are very high in minerals such as phosphorus, calcium, potassium, magnesium and selenium. They are loaded in health promoting polyphenols, isoflavones and are a great source of protein. Plus they are excellent antioxidants, having the ability to boost the body’s own antioxidant system. 

Great Source of Fibre

These tiny seeds are high in both soluble fiber and insoluble fiber which makes them so good for digestion and keeping bowel movements regular. Just two tablespoons of chia seeds has a whopping 11 grams of fiber. And a real bonus, eating chia doesn’t create as much digestive gas as other fiber rich foods like beans and broccoli.

Loaded with Healthy Omega-3s

Chia is also loaded with healthy fats. Particularly a type of omega-3 or essential fatty acid called alpha linolenic acid (ALA). It turns out that chia seeds have even more omega-3 essential fatty acids than another well known seed, the flax seed. Getting enough omega-3s is a concern for anyone who is unable to get them from other high sources like eggs or fish. 

Helps Stabilize Blood Sugar

Studies have shown that chia decreases triglycerides and bad cholesterol and increases good cholesterol. They also have the ability to stabilize blood sugar levels.

Developing New Flavor Combinations

After reading all about the benefits of chia, I was sold. The first time we tried a basic recipe, Kris knew that he could make it better. He experimented with different flavors and came up with some beautiful results. All using simple ingredients we already had in our kitchen.

Our favourite by far was this orangey Creamsicle flavour, served with fresh clementines, vanilla coconut yoghurt and dairy-free chocolate shavings. So good!

Equipment Needed to Make Chia Pudding

• mixing bowl and spoon
• vegetable peeler
• strainer
• measuring cups and spoons
• saucepan
• mason jars or other airtight containers

Ingredients Needed:

• whole chia seeds – Make sure they are whole and not ground. We used white but black chia works just as well.
• plant-based milk – We used oat milk for our recipes but any non-dairy milk will work like soy milk or coconut milk.
• vanilla extract – Only if your plant-based milk does not already contain it.
• sweetener of choice – We use pure maple syrup but you could use date syrup.
• clementines – You need one to juice for the sauce and more to cut up later for a topping.
• orange – For the peel.
• coconut yoghurt – We use this to layer into our chia pudding.
• dairy-free chocolate – Optional

INSTRUCTIONS:

Prep the Ingredients

Before you begin, scrub the orange thoroughly with baking soda and water. This will remove any chemical or wax residue that is coating the skin.

Using a vegetable peeler, remove the orange rind in thin pieces. The goal is to have the least amount of pith (the white spongy part) as possible as this tends to have a bitter flavour. I made this mistake the first time I tested the recipe. The resulting pudding had an bitter orange essence back-end taste. The second time when I made thinner ribbons of rind with no pith, the orangey flavour was so fresh, light and smooth tasting.

Make the Orange Creamsicle Sauce

Measure and pour the plant based milk into a medium saucepan. We used the sweetened vanilla oat milk from Earth’s Own for this recipe but other plant based milks like soy, almond, etc. will work as well. Warm up the milk on low heat on the stove. Make sure it doesn’t come to a boil.

While the milk is warming, juice a clementine and add the juice to the oat milk.

Measure out a teaspoon of maple syrup and add to the mixture as well. Because we used sweetened oat milk, we needed only a teaspoon of syrup. Depending on your sweet tooth, and the sweetness of the plant based milk you use, you can play around a little with the syrup to get the right balance. You can also experiment with other sweeteners like date paste or honey but we prefer good ‘ole Canadian maple syrup for this recipe.

Finally, add the orange rinds and gently stir to combine.

Let the mixture simmer on low heat for 8-10 minutes. You do not want the liquid to reduce too much or your chia seeds will be too “thirsty” without enough liquid to hydrate them.

Hydrating the Chia Seeds

Using a strainer, pour off the mixture into a medium bowl. Pour in the chia seeds and stir to make sure all seeds are covered. Cover the bowl and let it chill in the fridge for a minimum of four hours to let the chia slurry set and thicken.

Assemble the Pudding Jars

Remove the bowl from the fridge after a minimum of four hours and carefully spoon into mason jars. We like layering chia, coconut yoghurt and chopped fresh clementines. You can fit 6 layers in these 250 ml glass jars from Bernardin. By using this size container, and using yoghurt and fruit, you should have enough chia to create three servings.

You can finish your chia pudding jars off with a couple segments of clementine and a sprinkling of shaved dairy free chocolate. I used semisweet Enjoy Life Chocolate Chunks that I had left over from when I previously made a delicious Gluten Free Vegan Chocolate Cake with dairy free chocolate cream cheese icing. Yum!

These will keep well in the fridge for a week.

Looking for more breakfast ideas? Try these recipes!