Healthy(ish) cooking on a Budget(ish)

Orange Raspberry Chia Seed Pudding

Chia Seed Pudding

I was doing a little bit of recipe of testing yesterday when I came up with this creation! To be fair, it’s not brain science. It’s just my basic chia seed pudding recipe with a few added flavors! But it was so dang delicious I had to share. Looking for another chia seed pudding recipe? Try my blackberry chia pudding!

 

 

Print Recipe
Orange Raspberry Chia Seed Pudding
Chia Seed Pudding
Course Main Dish
Prep Time 5 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Course Main Dish
Prep Time 5 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Chia Seed Pudding
Instructions
  1. In a medium size bowl add the coconut milk, chia seeds, and orange juice. Mix well!
  2. Put into an airtight container and let it sit in the refrigerator overnight (or about 12 hours) to let the chia seeds expand and thicken up the pudding. For best consistency, stir about an hour before eating so that the chia seeds are spread out as evenly as possible.
  3. Serve cold, layer raspberries in with the pudding. Top with whatever toppings you like! Serves 2.
Recipe Notes

PRO TIP: THIS RECIPE LASTS FOR ABOUT 4 DAYS IN THE REFRIGERATOR, WHICH MAKES IT THE PERFECT MEAL PREP BREAKFAST! I’D KEEP RASPBERRIES SEPARATE UNTIL READY TO SERVE!

This recipe is dairy & gluten free, vegan & vegetarian, Paleo & Whole30 Compliant

Nutrition facts per serving: 157 calories, 10.5g of fat, 5g of saturated fat, 0mg of cholesterol, 6mg of sodium, 207mg of potassium,11.6g of carb, 11.6g of fiber, 2.6g of sugar, 3.4g of protein. 4% of Vitamin A, 19% of Vitamin C, 9% of Calcium, 9% of Iron.

 



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