DifficultyBeginner

If you were to ask me what my favourite make ahead breakfast was I would not hesitate to exclaim: “Chia pudding!” It is so simple to make and takes less than 10 minutes of active preparation time (you need to allow 6-8 hours, or preferably overnight for it to set in the refrigerator). If you haven't made chia pudding yet, let this be the one to start with. Chia pudding is really the perfect breakfast, packed with plant protein, dietary fibre and simply delicious. Your kids will love it too!! Seasonal ingredients, like the ones featured in this chia pudding are my favourite ones to inspire new chia pudding recipes.
Mandarin/Clementine oranges can be juiced and zested as you would regular oranges. You just need more of them as they are smaller. You can of course use regular oranges, however mandarin oranges really give the pudding a unique distinct flavour that pairs beautifully with cranberries. Cranberries are tart and they add a special contrast to the sweetness of the orange.
What milks to use? I use a mixture of canned coconut milk and whatever unsweetened plant milk I have on hand. My testers have found that when they use almond milk it is too runny with the full 3/4 cup called for, so reduce to 2/3-1/2 cup if using almond. Canned coconut milk will separate in the can during storage, especially if you live in colder climates. Make sure then that you stir it first before measuring it to incorporate the coconut cream and coconut water. I love the deep creaminess that canned coconut milk brings to chia pudding. You can use "lite" coconut milk if you desire.

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Yields4 Servings
Prep Time8 minsTotal Time8 mins
 ¾ cup unsweetened plant milk of your choice*if using almond milk reduce by 2-4 tbsp
 zest from one small clementine/mandarin orange
 ¼ cup freshly squeezed clementine or mandarin orange juice
 2 tbsp raw honey or liquid sweetener of your choice such as maple syrup, grape nectar or coconut nectarfor KETO use keto maple syrup
 1 tsp vanilla extract
 ½ cup chia seeds
 pinch of sea salt
 ¼ cup fresh or frozen cranberries
1

Stir canned coconut milk before measuring to ensure that the coconut cream and water are mixed together (they will separate in the can) Add all of the liquid ingredients (milk through juice) to a medium bowl. Whisk until smooth. Stir in chia seeds sea salt and whisk thoroughly. Add cranberries either on top or mix into chia pudding and chill in the fridge overnight or for at least 6-8 hours.

Ingredients

 ¾ cup unsweetened plant milk of your choice*if using almond milk reduce by 2-4 tbsp
 zest from one small clementine/mandarin orange
 ¼ cup freshly squeezed clementine or mandarin orange juice
 2 tbsp raw honey or liquid sweetener of your choice such as maple syrup, grape nectar or coconut nectarfor KETO use keto maple syrup
 1 tsp vanilla extract
 ½ cup chia seeds
 pinch of sea salt
 ¼ cup fresh or frozen cranberries

Directions

1

Stir canned coconut milk before measuring to ensure that the coconut cream and water are mixed together (they will separate in the can) Add all of the liquid ingredients (milk through juice) to a medium bowl. Whisk until smooth. Stir in chia seeds sea salt and whisk thoroughly. Add cranberries either on top or mix into chia pudding and chill in the fridge overnight or for at least 6-8 hours.

Cranberry Clementine Chia Pudding (Paleo Vegan)