This creamy chia seed pudding recipe tastes like a creamsicle! You’re going to love this healthy gluten-free treat—enjoy as a snack, dessert or breakfast. Recipe yields 1 serving; multiply as necessary or see recipe notes for how to make 4 servings all together.
Make it vegan: Drizzle maple syrup on top instead of honey.
Make it nut free: Use a nut-free milk, and don’t top with nuts.
Change it up: I haven’t tried yet, but I bet this recipe would be tasty with other varieties of citrus zest as well.
To make 4 servings at once: Combine 4 cups milk, 2 teaspoons orange zest and 1/2 teaspoon vanilla extract. Add up to 1/2 teaspoon more vanilla extract for a more pronounced vanilla flavor. Whisk in 3/4 cup chia seeds, whisk again after about 15 to 20 minutes, and refrigerate overnight.
Recipe update 3/15/17: My recipe originally included orange juice for extra orange flavor, however, it’s come to my attention that the acidity level of orange juice can prevent chia seeds from plumping up—this depends on the pH of the orange juice and the other liquid involved. I’ve edited the recipe from the original 3/4 cup milk, 1/4 cup orange juice, and 1/4 teaspoon orange zest to the recipe you see above. It’s just as good and more reliable! My sincere apologies to anyone who had trouble with it before—what you see up there now is actually how I’d been making the pudding in the first place, and I’ve verified that it works with all of the milk options provided above.