Raw Orange Chia Seed Breakfast Pudding
I have been having a craving for oranges lately. Big juicy oranges. Maybe it is because we are actually starting to get hints of spring, or maybe because I just need some citrus. I also was longing for some new and interesting breakfast ideas. It’s been a long winter! I bought a big bag of oranges and put together this raw food recipe for Orange Chia Seed Breakfast Pudding. It’s a hit. Honestly, you could eat it any time of the day but it made a beautiful breakfast for me this morning. I topped this with the granola recipe from Rawmazing Transitional Foods.
Orange Chia Seed Breakfast Pudding
SERVES 2
- 1/4 cup almonds, soaked overnight, drained and rinsed
- 1 cup water
- 3 dates, softened with pits removed
- 3 oranges
- 1/3 cup chia seeds
- Granola for topping if desired (from Raw Transitions)
- Place almonds and water in high-speed blender. Process until well blended.
- Remove to nut milk bag and strain.
- Place almond milk back in blender with dates. Blend until very smooth.
- Remove the zest from one orange and add to the almond milk date mixture. Segment the insides of the orange and set aside.
- Juice the two remaining oranges. Add juice (aproximately 1/2 to 3/4 cup) to the almond milk and zest. Stir.
- Add chia seeds, stir. Let set for 20 minutes.
- Stir in orange sections that you set aside.
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Linda wrote on June 2, 2013
I just bought your great dessert book. Are all of the recipes on your site in your Rawmazing: Over 130 Simple Raw Recipes for Radiant Health?
Laura wrote on November 13, 2012
I made this for breakfast this morning and haven’t been able to stop thinking about it all day. Can’t wait to make it again. It’s so easy. The couple of times I’ve given my husband chia pudding he hasn’t liked it but this recipe won him over. Thanks Susan!
Dani wrote on April 17, 2012
Hello from New Zealand, Firstly I’d like to thank you Susan for all the hours you pour into your amazing recipes. I’ve yet to find one that doesn’t work out and I don’t believe that will happen. This breakfast recipe is WONDERFUL and REFRESHING. Initially when I stirred in the orange juice, it curdled and I was horrified. I left it alone for 20mins and when I checked back it was not only curdled but it had separated too. I’m pretty sure this happened because I started making half the amount that the recipe called for and then somehow ended up doing the full amount for some ingredients, so I had to go back and readjust some things. I just want to assure people that a simple stir and the addition of the orange segments solved the whole thing and turned it into the most filling and sustaining breakfast. I will definitely be making this on a regular basis and sharing with others too. Have a great day 🙂
Human wrote on April 13, 2012
Dear Susan,
Thank you very much for your recipes and beautiful website! I tried this recipe and it was really good! Also broccoli salad was great! You are very talented!
Best Wishes!
Linda Gillette wrote on February 19, 2012
to Jeani:
thank you for being so patient and loving towards your mother, many adult children would not show such love and kindness in caring for their parents, especially while dealing with such a difficult disease. I have what is called “younger onset Alzheimers” and while to most, I am still highly functional, most don’t realize the frustration of never knowing what I will remember and won’t, what I can do and can’t because it changes from day to day. Take good care of yourself while you care for your mother. God will bless you many times over.
Linda Gillette wrote on February 19, 2012
is it ok to use the zest of oranges when even organic oranges still contain chemicals?
Zann wrote on January 25, 2012
I just stumbled upon this website two days ago and I love it. I made this recipe yesterday and apart from the zest (which I will remove next time) it was completely delicious. I loved it. So filling and yummy.
Lauren wrote on April 24, 2011
Hi! I have some lovely raw milk, and I was wondering how that would work in the pudding instead of Almond Milk?? If so, about how much would you recommend using? Thanks!!
Susan wrote on April 24, 2011
I don’t use raw milk but I would assume that since it is a liquid and almond milk is a liquid, you could do an even exchange.
RH wrote on April 15, 2011
I added a bit of vanilla and it was quite tasty, but I must say that even though I used less liquid than the recipe calls for this never set up for me with a truly “pudding” texture. It was more of a gloppy soup. A tasty, gloppy, soup.
Also, for me this was enough for three or four servings.
Susan wrote on April 16, 2011
Rachel, I have made 100’s of chia puddings and honestly never had one not set up. But if for some reason your chia seeds didn’t set up correctly, the fix is extremely easy. Just add a few more chia seeds! :-). I wonder if you got a strange batch of seeds?
Jennifer wrote on June 21, 2015
I have made several chia puddings from different recipes, and the only one I’ve had set correctly was one that called for blending it first. The last 2 times though, even that hasn’t set. I’ve tried different brands of almond milk, and have also tried coconut milk, and both of them mixed. We live in a hot climate so I keep the chia seeds in the fridge. Could that be causing it? I thought the seeds might’ve been getting old since I’d had them for a while, so I bought new ones — and it happened again. 🙁
Susan wrote on June 22, 2015
Hi, Jennifer, Did you try this recipe and it didn’t set up? That is really strange. Are you following the recipe exactly? It does take a bit… 🙂