Orange Cardamom Chia Pudding
Orange Cardamom Chia Pudding- brightened with orange zest, this chia pudding makes for a refreshing and healthy breakfast that’s packed full of protein and healthy omega-3s.
I don’t know about you guys, but it feels like the weather here went from spring to summer overnight. It’s freaking HOT. I think I’m going to have get an inflatable kiddie pool for our house after we move in. I have a feeling Lucy will love that!
The warm weather also means it’s time to start focusing on cooler, no-bake recipes and chia pudding totally fits the bill. I’ve shared a pumpkin version on here before but during our recent trip to Austin I tried one made with coconut milk and knew I had to recreate it for you guys. The texture was thick and creamy, not slimy like some chia puddings can be.
For best results, I recommend using full fat coconut milk and making sure you shake it well beforehand.
I like to mix it with a combo of almond milk because I find the coconut milk on it’s own can result in a chia pudding that’s almost too thick. A mixture of both gets it just right.
I chose to do an orange cardamom flavor because I have been obsessed with oranges for the past couple of months. The bright flavor is so refreshing and perfect in the morning. Then I added cardamom because it pairs so well with orange zest.
I know cardamom isn’t the most basic ingredient but you can always leave it out or use cinnamon in it’s place. You can also use lemon zest if you don’t have any oranges, and top it with fresh berries and granola. Either way, it is sure to be delicious so feel free to put your own spin on it!
Orange Cardamom Chia Pudding
Yield: 1 serving
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
- 2/3 cup full fat coconut milk*
- 1/3 cup almond milk
- 3 tablespoons chia seeds
- 1 teaspoon orange zest
- 1/4 teaspoon ground cardamom (optional)**
- 1/2 teaspoon vanilla
- 1/2 tablespoon maple syrup or honey
Directions:
In a small bowl or jar, combine all of the ingredients and stir to combine. Seal with a lid then refrigerate overnight.
The next morning, once pudding has solidified, remove the lid and stir. Top with orange slices, granola and a drizzle of honey or maple syrup. Serve immediately and enjoy!
*Full fat coconut milk is ideal for a thick, creamy texture. Make sure to shake the can well before using.
**Feel free to omit the cardamom or use cinnamon instead.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
I’ve been thinking that I need to make a chia pudding soon because I haven’t in ages. I’m obsessed with oranges too and the cardamom spice is the perfect compliment. This pudding is perfect for the warmer weather we’re having!
It’s been SO hot here too! And I’ve totally debated the same idea with the kiddie pool for Augie :) And myself lol. Would you believe I’ve never tried chia pudding before? I guess I need to get on that train soon, because these flavors sound SO refreshing!
We’re totally going to be those people who sit in kiddie pools with our little dogs, lol!
Loving the idea of full fat coconut milk in chia pudding for a creamy and rich texture! Can’t wait to try this :)
It gives it the best texture! Hope you enjoy it! :)
I had a similar pudding every morning on a recent trip to India. I was looking for something similar and this worked great!
So glad to hear that! I bet the food in India was amazing. :)
This was delicious!!! I loved it.
I forgot to ask in my previous comment — how long do you think this would stay good for in the fridge? I’m wondering if I can “batch cook” & make enough to last all week?
It should definitely last all week so long as it’s sealed and kept refrigerated!