Creamy Winter Vanilla Bean Chia Pudding with Blood Orange Syrup and Dark Chocolate.
I’m a sucker for winter white, whether it is sweaters, suede skirts, hot chocolate or breakfast.
This is how we do it.
(But really no, I have a whole pinterest board dedicated to winter white. Whaaat.)
I assume that I’m drawn to winter white because of the gorgeous off-white, creamy shade that it lends and most likely, sticks out on the gloomiest and dark days of winter – but I thought it would be a passing trend for me, much like silk shirts in my 2nd grade school picture paired with paisley vests. And MC Hammer pants.
That is so not the case though, and my love for the gorgeous shade has hung on much like my 1989 Uncle Jesse crush.
Don’t think I’ll go as far as a winter white paisley vest though, so there’s hope.
You know it’s bad when I’m obnoxiously calling my food a shade of “winter white.” Yessss.
I’m a huuuuuge chia seed pudding person, especially in the winter months. And here’s why: I’m a wimp and don’t enjoy drinking freezing cold smoothies when it’s freezing cold outside. Chia pudding has a lot of the components that I put in my smoothies (coconut milk, yogurt, chia (duh!)), and then I can top it with whatever fruit I have. Or even a jam, or something like cinnamon apples or chocolate or sprinkles because inside I will always be a 13 year old girl.
Plus, if I have this for breakfast and then I seem to warm up throughout the day, say around 2 or 3PM when all I really want is a cupcake, a mocha, a mocha cupcake and a handful of salt and vinegar chips, I can use the smoothie then. It’s just not as bam-ice-cold-in-your-face after you’ve been awake for eight hours.
If you need a little more proof that I’m chia crazy:
vanilla bean chia pudding with mango, dark chocolate and mint!
coconut cream pie chia pudding, because we do what we want.
whipped (!!!) double chocolate chia seed pudding, in case crunchy pops freak you out.
It’s a problem.
ALSO. I’ve made a bunch of blood orange cocktails on the site (sangria, margaritas, bourbon smash) and I’m here to tell you that it is probably a wise idea to make a double –or, hey – a triple – batch of this syrup. You can have a drizzle for breakfast in the morning and a mojito prepped in minutes for cocktail hour. It lasts for a few days in the fridge, it tastes phenomenal, and it’s hot pink. So you know, life made.
This is my current favorite chia pudding combo – which, yes, of course is almost always changing. Because 1. we tend to eat seasonally here and 2. I get bored out of my mind constantly and always need something NEW.
Here goes:
Vanilla chia pudding made with – get this – vanilla powder. Oh yes. It’s my current favorite thing for a quick vanilla hit. Also works in coffee. Also ridiculous.
Blood orange syrup, which we covered the importance of above. See importance of: cocktails.
Toasted sliced almonds! Trader Joe’s ones are my fave.
High-quality dark chocolate. Or milk! Whatever you want. Chopped so there are big pieces and little ones too. It’s key.
Citrus. Blood oranges chunks but also, my love of the month, cara cara oranges. So lovely. And pink.
We can do this, right?
Creamy Winter Vanilla Bean Chia Pudding
Ingredients
- 1 1/2 cups milk, I like to use coconut milk
- 3/4 cups plain greek yogurt
- 1/3 cup chia seeds
- 1 tablespoon honey
- 2 teaspoons vanilla bean powder
- 1 pinch of salt
- 1 blood orange, segmented and chopped
- 1 cara cara orange, segmented and chopped
- 2 ounces dark chocolate, chopped
- 1/3 cup toasted almonds
blood orange syrup
- 1/2 cup blood orange juice
- 3/4 cup sugar
Instructions
- In a large bowl, whisk together the milk, yogurt, chia seeds, honey, vanilla bean powder and salt until combined. Cover the bowl with plastic wrap and place it in the fridge to chill and thicken, for about 2 hours or even overnight.
- When you’re ready to eat the pudding, spoon it into 4 or 6 glasses or jars of your choice.
- I like to top mine with a touch of coconut milk, then a drizzle of the blood orange syrup. Add on some orange segments, chopped dark chocolate and toasted almonds. Eat up!
blood orange syrup
- To make the blood orange syrup, place the orange juice and sugar in a saucepan over medium heat. Whisk constantly and bring it to a bubble. Let cool for 1 to 2 minutes, then turn off the heat and let it sit until it cools. Store in the fridge for a few days in a sealed jar.
Did you make this recipe?
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I appreciate you so much!
Now if only my mornings could include Uncle Jesse making coffee.
53 Comments on “Creamy Winter Vanilla Bean Chia Pudding with Blood Orange Syrup and Dark Chocolate.”
It’s funny how sometimes you just want to eat foods of a certain color. Like some weeks, I just want orange foods. Other’s mostly green. During Christmas I eat lots of pomegranates and cranberries because they are read. And please don’t let my food ever touch! Yikes. January is for white foods, this is great! And vanilla goes with January perfecto!!!!
I don’t know, it looks so delicious and yummy, but the Chia?
I have never eaten Chia, only spread it on my Chia Pet.
Is it like eating poppy seeds? What do they taste like?
No, the chia seeds take on the liquid and become gelatinous . Very yummy!
Never has chia pudding looked SO amazing. Adding this to my list for next week immediately.
I need to make a batch of that blood orange syrup immediately!!
Beautiful and deliciously satisfying! I love the contrast of the blood oranges against the creamy winter pudding!
I bought cara cara oranges for the first time three years ago assuming they were navel oranges with a fun name (kind of like cuties are clementines with a fun name), and BOY OH BOY was I surprised when I peeled my first one! They are so delicious, though, and I bet are absolutely phenomenal in this pudding.
Mmm I’ve never worked with chia seeds before but this recipe might just put me over the edge! I love the addition of dark chocolate too, yumm!
Looks amazing, as always! I loooove chia pudding. Totally relate to not wanting to drink a freezing cold smoothie first thing in the morning.
Speaking of crush on uncle jesse, have you watched his show Grandfathered?
i have!! but only a few times. i need to binge on it.
this looks so refreshing and filling. Love this flavor combination.
Okay, this would be the most amazing breakfast ever! That blood orange syrup is calling my name. And I’m totally with ya on the winter whites!!
I like that the syrup can be used both at breakfast and cocktail time! I still need to try chia seeds, and this looks so lovely for breakfast!
I can’t wait to try this!!! Do you think vanilla extract will work the same way that the powder does?
definitely!
Where did you buy your vanilla bean powder? Thanks!
Just saw the link! From Amazon. Sorry!
yes yes! i got mine off of amazon but they may have it at whole foods too. you can also use vanilla bean paste!
Stunning! Chia pudding had never looked so good!
I’m not usually a chia pudding person, but this might change my mind! Love the blood orange syrup, I imagine it goes wonderfully with dark chocolate chunks :)
Just wondering, I despise dark chocolate. Could I use a milk chocolate?
OMG, this is going to be in the fridge tonight! One question – do you use coconut milk in the can or the type in the carton (like almond milk or soy)?
Thanks!
Maureen
i use the kind in the can!
Oh good, that’s my fave!!
Thank you!
Totally swooning over the colors in this post. And wishing I didn’t find chia pudding too weird and gloopy and slimy first thing in the morning. Maybe I could try it as an afternoon snack, though…
This puddling looks amazing! I’m going to have to try it out asap!
Paige
http://thehappyflammily.com
This looks awesome – pinning! And that vanilla powder? As tempted as I am it’s a bit beyond my budget at the moment…especially since I’m in the middle of a no-spend month!
i know! it is super pricey. vanilla extract or bean paste will work just as great!
I have vanilla paste. Do you think that would work in the same amount as the powder? I’ll probably try it, since I can’t imagine too much vanilla :)
definitely! i love vanilla paste and use it a lot in chia pudding.
I’ve only tried chia once and it was in an overnight oats recipe, but I found it really bitter and couldn’t finish the dish. Maybe I need to give chia seeds another shot?! This just looks so good and has three of my all time favorite things: vanilla, blood orange, and chocolate!
Pinned for breakfast next week. Blood and cara cara oranges are my favorites! I am also a winter white fan, I must check out your board.
This is totally stunning. I’ve been anti-chia for a while, and then someone gave Camille a scoop of berry chia pudding, and now I’m making it once a week. I’ll have to try your versions for her (and sneak a bite for myself).
But what I really need to know is –are you getting your blood oranges from Trader Joe’s already? I usually get them at TJ’s this time of year too, but mine doesn’t have them yet. I’m over here on pins and needles waiting for them!
xo
PS Have I told you how awesome you are lately? xo
ah no, i got mine at delallo’s! i haven’t been to TJs recently so not sure if mine have them yet either.
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looking so lovely and healthy, like it a lot.
The colors in this are stunning! Vanilla and blood orange sound so great together!
Can you use almond or rice milk instead?
Made this yesterday with cara cara oranges (no blood oranges in my area this season yet!), vanilla extract, and light, canned coconut milk. Loveddddd it! So happy to have something unique to add to the breakfast rotation.
After about 2 hrs, all the chia seeds were bunched together at the bottom and there was so much liquid, I had to add more. The blood orange syrup was so good
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This was a delicious breakfast! I used half coconut milk and half almond milk.
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I see that vanilla bean paste or vanilla extract can be used in place of the powder, but can I use actual vanilla beans? Would I need to add any sugar in that case? I have a few vanilla beans on hand and would love to uses them up!
Very delicious! I’ve made this twice now, once almost as-written and once with substitutions. The recipe is extremely flexible.
Both times I used a can of full-fat coconut milk (the kind you find in the asian section of the grocery store) and whole milk greek yogurt. The blood orange syrup makes enough to last a while, so I used that both times as well. I also used regular vanilla extract instead of powder.
The blood oranges and cara cara oranges were good, but very expensive compared to regular naval oranges. I wonder how much of a difference it really makes. The second time I made this recipe I used cut up mango, which worked really well.
I’ve made this using all chia seeds, and also using 1/2 chia and 1/2 flax seeds. Both worked well.
Finally, I’ve made it using all almonds, and then with mixed nuts. Again, both variations were good.
I’m going to continue experimenting with toppings. This recipe is a real keeper.
This is very tasty! I think the blood orange syrup definitely makes it. I had never used Blood or Cara Cara oranges until right before I tried this (I made a cake with them and had leftovers, so I took the opportunity to try this too). I let the pudding sit overnight and then in the morning I divided it up into 4 containers for the week. I look forward to eating it each morning – who doesn’t love an excuse to eat chocolate for breakfast?
This was so good! I used the vanilla bean paste from Trader Joe’s and everything together was so delicious.