Funny thing about shooting cookbooks, is that it tends to change your diet a bit. Instead of making my weekly staples, I end up eating dishes chapter by chapter. So, I may have a few days of salads, then a few days of entrees, then a few desserts, if I’m lucky. Or I’ll have the weirdest/best pairings, like last night, with my dinner of Breaded Oyster Mushrooms over vegan mac with a spicy remoulade sauce. But, occasionally I need to break away and make something that I definitely want to eat, and this time, it was Dreamy Tangerine Chia Pudding.
I’ve gone over this again, and again, but I super love chia puddings. The simplicity is very appealing, especially when you’re short on time. They are nutritious, easily customizable to your cravings, and look like bowls of weird little frog eggs, which is kind of the best.
I embellished my usual chia pudding with extra fruit, a tasty vegan granola mix for crunch and flavor, and a sprinkling of coconut. If you’re looking for a tasty and simple granola recipe, the Sesame Apricot Granola in Vegan Bowl Attack! is SO good.
Aside from that, I have a surprise for you: my first cooking video (on the VYA channel) in over 4 years! Holy geez, it has been way too long. I made it short and sweet, and I hope that you all love it! Make sure to subscribe on YouTube, because I’ll be posting videos more frequently for everyone.
Without further ado, here is the full recipe for Dreamy Tangerine Chia Pudding!
Dreamy Tangerine Chia Pudding
- 1 cup unsweetened non-dairy milk
- 1/2 cup fresh tangerine juice
- 1/2 cup plain vegan yogurt
- 1 tablespoon maple syrup, (or sweeten to taste with stevia)
- 1 teaspoon vanilla extract
- 1 teaspoon tangerine zest
- Pinch of salt
- 6 tablespoons chia seeds
- 1 cup vegan granola, (gluten-free, if necessary)
- 1/2 cup tangerine slices
- 2 tablespoons unsweetened coconut shreds
- In a mixing bowl, whisk together non-dairy milk, tangerine juice, yogurt, maple syrup (or stevia), vanilla extract, zest and salt.
- Add chia seeds to bowl and whisk until combined. Set in refrigerator for 30-40 minutes, or until it is thick and all liquid absorbed. Whisk once or twice while it sets, so that it doesn't get too chunky at the bottom.
- Once pudding has set, divide it between two bowls and top each one with granola, tangerine slices and coconut shreds. Serve chilled and enjoy!
Nutrition Information:Yield: 2 Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
Switch up this Dreamy Tangerine Chia Pudding!
- Use berries or stone fruit, instead of tangerine slices for topping.
- Add a teaspoon of apple cider vinegar to really make this pudding pop, and add even more nutritional benefits.
- Chopped dark chocolate would go super well with this sweet and slightly tart breakfast bowl!
Stay up-to-date with new recipes by subscribing to my newsletter, below! (I have something super fun coming up for V-day) <3