Servings: 1 Prep: 5 min Cook: 0 min Total: 35 min
One of the things I really enjoy about my blog is that it pushes me. I low-carbed for about 2 1/2 years prior to starting this blog. I needed to know that it really worked for the long haul (Answer: With some tweaking for personal preferences and body types … YES it does!). During that time, I’d grown comfortable with my short list of recipes and techniques that I’d developed. It was interesting enough and always delicious. I never much felt like going outside what was already working.
With a blog focused on a new recipe, every single day, I need to push what I know. I can’t make the best chicken salad ever, every day! It needs to change. I need to grow and learn … and you along with me!
Chia is new to me. I am no expert … at all. What is Chia, you might ask? Chia is probably most known in the US as being the seeds responsible for Chia pets.
Asking the gurus at Wikipedia.org, we learn that Chia is actually a flowering plant of the mint family. It is grown commercially for its seeds, which are rich in omega-3 fatty acids and gut flora feeding soluble fiber. Chia has been eaten in South and Central American for thousands of years. When I lived down in Mexico, I saw it quite often. I even owned a few unopened bags! I’d see it at the local farmers market and even tried it in a few beverages, sauces and preserves. I was generally indifferent towards it. It didn’t seem to have any flavor and just sort of boosts viscosity in a liquid, while suspending small black seeds within it. I don’t know why, but it just never really held my interest.
Then, for whatever reason, I decided to give it a shot. I just went for it and make a big bowl soaked in almond milk with some nuts and cinnamon and Swerve. I waited about 20 minutes and took a bite, expecting a foreign taste and a slimy texture. I couldn’t wait to hate it. I WAS WRONG! DEAD WRONG! SO WRONG!!!
What I held in my hand was nothing short of oatmeal. It just about blew my mind how tasty this stuff was. It was a full flavored experience; sweet, spicy, thick and a bit nutty. The actual SEEDS have a texture not entirely unlike the little seeds (achenes) on the outside of strawberries. They’re quite pleasant! I was not prepared for how much I loved it. Now, I make little bowls of this at least once a week. For whatever reason, it’s always either the first thing I eat in the day, or the last. I can’t really decide if this is a breakfast food, or a dessert, but I love it. It’s delicious. I want a bowl, right now. Mmmmm ….
Note: When I make this, rather than using a fresh orange, a put a few drops of orange oil into it. This drops the carbs by about 3 or 4, while still giving me a very similar taste sensation. Just add a touch more almond milk to make up the lost volume. I didn’t want to add it to the recipe, as it might be seen as a strange ingredient (even though it’s one I love!).
Orange-Blueberry Chia PuddingPrint Rate
- 3 tbsp chia seeds
- 1/4 cup fresh or frozen unsweetened blueberries
- 1/2 cup almond milk unsweetened
- 2 tbsp 'Swerve' or other sugar replacement
- 2 tbsp fresh orange juice
- 1/2 tsp vanilla extract
- 1/2 tsp fresh orange zest (peel)
- 2 tbsp blanched and slivered almonds toasted
- 1 dash salt
- Mix the ingredients in a bowl. I like to much my berries a little bit, but you can leave them whole. Set aside. Mix again, about 2 minutes later. Mix again about 15 minutes later. After about 30 minutes of soaking, the seeds will plump, creating a thick pudding like mixture. Eat!
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* Learn More: More about this recipe and nutrition …
9 thoughts on “Orange-Blueberry Chia Pudding”
I just had to comment on this. Never tried chia seeds before, but because of this recipe posting, and my subsequent research on the health benefits, I decided to give it a try. I had to make a couple of alterations to the recipe based on my existing pantry items, but this is definitely a winner! I’ll use this recipe on a regular basis, and look for more ways to use chia seeds. Thanks for "taking one for the team" in such a delicious way– 🙂
—Reply posted by DJ on 5/7/2016
Hi Jason. I suppose that statement is “missing something”. My point is … use the orange oil IN PLACE of the orange juice. You get a very nice orange flavor, but without the carbs. Sorry about that. When I typed it, I assumed the replacement aspect of it was implied, but … I suppose it wasn’t. Sorry! I hope that makes sense! :-/
—Reply posted by Jason on 5/7/2016
What did you mean when you said, “put a few drops of orange oil into it. This drops the carbs by about 3 or 4, while still giving me a very similar taste sensation”? We all know that you can’t get rid of carbohydrates in food like that; I mean matter isn’t just destroyed into thin air because of orange oil. I really appreciate the recipe as I have a fianc? who suffers from egg allergy and have been struggling with finding new recipes for her specifically for breakfast. However, I need to make sure that the recipes I am getting from bloggers are accurate, so if this was just a simple mistake I am willing to accept that.
Fantastic, dgidaho!! The core of the recipe is really 1 tbsp of chia seed to 1/4 cup of liquid. The rest is really up to you! You can add sweeteners, use a variety of different liquids, spices, nuts, berries, etc. With a very simple and basic formula, you can branch it out into a myriad of directions. I eat Chia regularly, now. I love it!
what do you like to o to your berries? The recipe is missing a word. I look forward to trying this. Like you I have a bag of chia seeds just sitting there because I haven’t really found a good use for them that I like.
I think she meant mash…
Mimi … yep. I meant "mash". It’s a typo. Whoops! My site is full of them, sad to say … Sorry for the confusion!
Can this be made the night before and kept in the fridge?
—Reply posted by DJ on 1/31/2017
my granddaughter cannot have almonds or almond milk. Can Coconut milk be used instead?
Hi Louisa, yep! Really any water-based liquid would work … milk, water, coconut milk, fruit juice, etc. The chia absorbs the water, swells and thickens. A personal favorite of mine is macadamia milk. A local store carries it. Delicious!
I hope this helps!
Great served with a touch of whipped cream and fresh blueberries