Chia Pudding Recipe (Berry Bliss Breakfast)

by Anne Carter

New Recipe

Course: Dessert Cuisine: American Prep Time: 10 minutes  Cook Time: 10 minutes  Total Time: 20 minutes  Calories: 150kcal Author: Anne Carter

Easy-Peasy Chia Pudding Recipe

– Measuring Cups –Mixing Bowl – Whisk – Refrigerator


– 1 cup homemade cashew milk, almond milk or light coconut milk – ½ teaspoon orange zest, preferably from an organic orange – ⅛ teaspoon vanilla extract, more to taste – 3 tablespoons chia seeds


1. Grab a small jar or bowl. Pour in the milk, add orange zest, and a dash of vanilla extract. Give it a taste test. 2. If you want more vanilla kick, toss in another ⅛ teaspoon. But careful, measure it out – no vanilla overboard adventures!


3. Sprinkle those chia seeds into the mix. Grab a whisk and do some magic stirring. Let it chill for about 15 minutes. Come back, stir it up again to make sure no clumps crash the party. 4. Cover that bowl and pop it into the fridge. Let it chill for at least 2 hours, or go big and wait overnight. You want those chia seeds to soak up the liquid vibes and turn all pudding-like.


5. Just before showtime, give it one more stir. No clumps allowed! Now, serve it up with a sweet drizzle of honey or maple syrup. Get fancy with extra toppings if you’re feeling it. 6. Keep the leftover goodness in the fridge, covered up, for around 5 days. It’s your delicious secret waiting for you.


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