Chia seed pudding with juice is a refreshing breakfast that is easy to make. You make it the night before, so it is ready the next morning. Perfect for those back to school mornings.
Making chia seed pudding with juice is quick and easy. While chia seed pudding is usually made with milk or a milk-alternative (almond, soy, coconut milk), this recipe uses juice.
Making chia seed pudding with milk gives it a creamy texture, but making chia seed pudding with juice gives it a bright and refreshing taste.
This recipe uses a fresh Orange, Carrot and Ginger Juice, but you can make chia seed pudding with just about all varieties of juices. The most important part of making chia seed pudding is getting the right ratio of chia seeds to liquid. This recipe for chia seed pudding with juice will provide you with just that.
Super Secret Chia Seed Pudding Ratio
1/4 cup (4 tablespoons) chia seeds: 1 cup juice
(In case you are wondering, this super secret chia seed ratio also works with milk or milk-alternative)
This chia seed pudding ratio is very forgiving. If the chia seed pudding seems too stiff in the morning after you give it a good stir, you can easily mix in some additional liquid, whether it be more juice, a dollop of yogurt, some milk, or even some coconut cream. A lot of it depends on your preference, so feel free to experiment a bit with the ratio until you find your perfect balance.
This chia seed pudding with juice is a healthy and refreshing breakfast
While this ratio for chia seeds to juice will work with almost all types of juice, using different juices will give you different sweetness levels. For example, making this chia seed pudding with 100% orange juice or 100% apple juice will make it sweeter than using this Orange, Carrot and Ginger Juice.
I finish this chia seed pudding with juice by topping it with a big dollop of whipped coconut cream. Alternatively, you can also mix in coconut yogurt, yogurt or regular whipped cream on top for a non-vegan option. Given all the options though, my favorite is always whipped coconut cream because it keeps the entire chia seed pudding breakfast very light and mellow.
You can use almost any type of juice to make chia seed pudding
As sweetness level is a very personal choice, whether you add in sugar in this chia seed pudding recipe or leave it out completely will depend on your taste buds. Keep in mind that it will also depend on the type of juice you use. Personally, I leave sweetener out of the chia seed pudding completely when I use juice, and instead add in a bit of sugar in the whipped coconut cream.
Chia seed pudding makes a delicious and healthy breakfast, and I really hope you enjoy this recipe. It’s quick to serve, since you make it the night before. All you have to do in the morning is grab it out of the refrigerator. As summer is coming to an end, this chia seed pudding recipe can be a great breakfast for those back to school mornings.
Enjoy this Chia Seed Pudding with Juice as a grab ‘n go breakfast
Chia Seed Pudding with Orange, Carrot and Ginger Juice (Vegan, GF, Dairy Free)
Chia seed pudding with juice is a refreshing breakfast that is easy to make. You make it the night before, so it is ready the next morning.
For the chia seed pudding
- 1/4 cup chia seeds
- 1 cup Orange, Carrot and Ginger Juice (or a different juice of your choice)
For the toppings
- 1/2 cup coconut cream - refrigerated overnight
- 1 teaspoon sugar (optional)
- zest of 1 lime
- 1 handful mint leaves
In a medium bowl, gently stir together the chia seeds and the Orange, Carrot and Ginger Juice. Cover and set in the refrigerator overnight. Make sure the coconut cream is also set in the refrigerator overnight.
In the morning, give the chia seed pudding a good mix, breaking apart any clumps. Serve it into individual bowls and set aside.
Beat the coconut cream and sugar together with a hand beater on medium speed for about 3-5 minutes, until light and creamy.
Dollop the coconut cream on top of the chia seed pudding. Gently top the coconut cream with the lime zest and a few mint leaves. Serve immediately.
The coconut cream can also be whipped the night before and saved in a covered bowl in the refrigerator overnight.
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