This Tangerine Chocolate Chia Pudding is the perfect breakfast for the winter. The perfect combination of sweet and tangy, and refreshing and creamy. It's so easy to make and a great way to switch it up if you're tired of making oatmeal.
I sneak in chia seeds into my breakfast whenever I can or I simply devote the whole breakfast to them and make chia pudding. It's so good! If you haven't tried chia pudding yet, definitely do! You can make it ahead the night before and save time in the morning.
How to make chia pudding:
What I love about this Tangerine Chocolate Chia Pudding, or any chia pudding really, is that you can make it ahead the night before and just scoop it out into a bowl and top with berries in the morning or eat it straight from the jar on the go.
These two flavors are great on their own but I decided to combine them for a fancy but super easy breakfast.
To make chia pudding, all you need to do is combine chia seeds with any liquid in a 1:3 ratio. If you use 1 tbsp chia seeds, add 3 tbsp milk. The longer you let the chia seeds soak, the thicker it will be. For meal prepping chia pudding, I recommend 1:4 ratio. It's going to seem too thin but it will get up and get thicker after a few hours.
What you need to make this recipe:
- chia seeds
- tangerine juice
- plant-based milk (I really like almond or cashew milk here but you can use any milk you like)
- maple syrup (or the sweetener of your choice)
- cacao powder (or cocoa powder)
- vanilla extract
If you don't have tangerines on hand or can't buy bottled fresh tangerine juice, you can use orange juice instead. Oranges and chocolate are an amazing combination too and almost the same. You can also add some orange extract.
More Chia Pudding Recipes:Print
Delicious vegan gluten-free breakfast you can make 1-3 days ahead.
Tangerine Chia Pudding:
- 3 tbsp chia seeds
- 3/4 cup freshly squeezed tangerine juice (3-4 tangerines)
- 1 tbsp maple syrup (optional)
Chocolate Chia Pudding:
- 3 tbsp chia seeds
- 3/4 cup plant-based milk (I like almond or cashew here)
- 1 tbsp maple syrup (or sub honey, blackstrap molasses, chopped dates, coconut sugar, or stevia)
- 2 tbsp raw cacao powder (or cocoa powder)
- 1/2 tsp vanilla extract (or sub 1/4 tsp vanilla powder)
- 1/4 tsp cinnamon (optional)
- 1/2 tsp Christmas Spice Blend (optional)
- For serving: a tangerine, berries, nuts, seeds, or dried fruit
- Prepare two mason jars.
- In the first one, mix all the ingredients for the tangerine chia pudding and in the other all the ingredients for the chocolate chia pudding.
- Leave them to soak for about 5 minutes and stir both to get rid of any clumps. Cover with a lid and refrigerate both for at least an hour or overnight.
- When ready to eat: Divide both chia puddings between two bowls or jars and top with pieces of tangerine, berries, or any other toppings of choice.
The chia pudding lasts in the fridge in an airtight container for up to 4 days.
The nutritional information for this recipe is just an estimate. The accuracy of the nutritional information is not guaranteed.
Keywords: vegan, chia pudding, breakfast, clementine