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Orange Vanilla Chia Pudding

By January 25, 2021January 25th, 2023Gluten Free, Paleo, Vegan

Orange Vanilla Chia Pudding is easy to make and has a bright citrusy taste. It’s a great way to bring a little sunshine into your winter breakfast.

Orange Vanilla Chia Pudding Over head shot

The weather is cold and dark but there are lots of bright tasting oranges available in the supermarket to help us get through the bone chilling winter.

Navel oranges are nice and sweet. Their season begins in November and generally runs to April. Another really good variety are Cara Cara oranges. They have a red to pink flesh and an incredibly sweet citrus flavor. I love them and use them in this recipe, but navel oranges will also be good.

I thought what about making a chia pudding with oranges?  The combination of fresh oranges, vanilla and maple syrup combined with creamy cashew milk will make a chia pudding that tastes like a Creamsicle.

It’s a really simple recipe with only 6 ingredients. Cashew milk, chia seeds, oranges, vanilla, maple syrup and turmeric.

I add in a little turmeric which has powerful anti-inflammatory properties and is really good for your body. Read more about it here.  It also gives the chia pudding a slightly orange color.

The best orange flavor comes from orange zest. If possible get organic oranges.

The easiest way to make orange zest is using a microplane. This is a versatile tool to have in your kitchen.  It’s also great for grating ginger, garlic or parmesan.

I love cashew milk. It’s super creamy and very easy to make.  All you have to do is soak raw cashews overnight and then blend. That’s it, no straining required.  (Recipe below).

You can also use store bought cashew milk or almond milk in this recipe.

Orange Vanilla Chia Pudding close up

How to Make Orange Vanilla Chia Pudding

Orange Vanilla Chia Pudding is very simple to make.

  1.  Put chia into a bowl.
  2. Add cashew milk, maple syrup, vanilla, orange zest and turmeric.
  3. Stir to combine evenly.
  4. Stir every 15 minutes for the first hour.
  5. Let sit in the refrigerator for 1-2 hours until a creamy tapioca like pudding forms.

Initially the mixture will be very thin.


You have to stir the chia pudding every 15 minutes for the first hour to prevent clumps from forming. What happens is the chia seeds create a sticky gel as they absorb the nut milk.  You need to stir so they plump up evenly and don’t clump together.

It usually takes 1-2 hours.  I often make it the night before, then it’s ready for breakfast in the morning.

While the chia is thickening, make the orange sections.

How to Cut Orange Sections

  1. Use a sharp knife to cut the top and bottom of the orange. This way, the orange will sit flat on the cutting board.
  2. Working from top to bottom, peel the peel and pith, deep enough to remove the thin membrane and expose the flesh of the orange.
  3. Hold the orange gently in your hand or place onto a plate.
  4. Using your sharp knife, carefully cut between a segment and the membrane. Do NOT cut all the way through—just to the center. Give it a little twist and peel the segment away from the other connective membrane. Be gentle and watch your fingers!
  5. Repeat, working your way around the orange. The first segment is always the most difficult, but it gets easier as you go. This works best with a fresh juicy orange.
  6. The orange sections will keep well covered in your refrigerator for 3 days.

Top your chia pudding with fresh orange sections and a little extra cashew milk if you want to thin it out a little.

Chia pudding can be served for breakfast, lunch or snack.

It’s also nice topped with berries or bananas if you don’t feel like making orange sections. Other toppings could be shredded coconut or toasted chopped nuts.

Chia pudding is a super healthy food full of high quality protein, omega 3 fatty acids and lots of fiber.

It will keep you going all day long just like it did for the Aztec’s in Central America where the seed was a staple in the ancient Aztec diet.

You’ll love this chia pudding.  It’s creamy, naturally sweet, bright and fresh.

If you like this recipe try these other delicious chia puddings:

5 Ingredient Blueberry Chia Pudding

Creamy Lime Chia Pudding

Raspberry Lemon Chia Pudding

If you give this recipe a try, please let us know what you think! Give it some stars or leave a comment. ♥

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Orange Vanilla Chia Pudding

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  • Author: Ingrid DeHart
  • Total Time: 1 hour 5 minutes
  • Yield: 2 servings 1x


The combination of fresh oranges, vanilla and maple syrup combined with creamy cashew milk makes a chia pudding that tastes like a Creamsicle.


  • 2 cups cashew milk (recipe below), almond milk or coconut drinking milk
  • 1 teaspoon orange zest, preferably from an organic orange
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup, more to taste
  • 1/8 teaspoon turmeric
  • 6 tablespoons chia seeds
  • Orange Sections from 2 oranges
  • Optional toppings: berries, shredded coconut, toasted chopped nuts

Cashew Milk for Orange Vanilla Chia Pudding

This recipe gives you enough for the pudding and a little extra to thin it out if you find it to be too thick.


  1. Measure chia seeds into a medium size bowl.
  2. In a small bowl combine the milk, orange zest, vanilla extract, maple syrup and turmeric. Taste add more sweetener if desired.
  3. Pour onto the chia seeds and mix thoroughly.
  4. Let the mixture rest for about 15 minutes, then whisk the mixture again to break up any clumps. Give it a stir 2 or 3 more times over the next hour to break up any clumps of chia.
  5. Cover the bowl and refrigerate for 1-2 hours (or overnight), until the chia seeds have absorbed enough moisture to achieve a pudding-like state.  While it’s thickening make your orange sections (see instructions above).
  6. Before serving, stir once again. Add additional cashew milk if you want it to be thinner.
  7. Serve topped with orange sections and any additional toppings you desire. This pudding will keep well in the refrigerator, covered, for about 5 days.

Cashew Milk for Orange Vanilla Chia Pudding

  1. Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear.
  2. Add the cashews and water to a blender. Blend for 3 minutes in a high speed blender or 5 minutes in a regular blender.


No cooking required but the pudding needs to sit for 1-2 hours to thicken.

Nutritional information is with cashew milk.

  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Category: Dessert, Snack
  • Method: Mix
  • Cuisine: Vegan, Paleo, Gluten-Free, Naturally Sweetened

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