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Orange Cranberry Chia Pudding is a revelation in the world of breakfasts - and desserts.
I don’t even know what to say about Orange Cranberry Chia Pudding. Sweet? Creamy? Craveable? How about totally addictive and the thing I could eat the whole recipe of, if left to my own devices.
We’ve done chia puddings. We like them. Even love some of them. But Orange Cranberry Chia Pudding is chia pudding on a whole new level.
Orange Cranberry Chia Pudding came to be by a happy accident. We were doing Whole30 and needed a breakfast that included no eggs whatsoever (you get really tired of eggs after a couple of weeks of Whole30). So I threw some orange zest into chia one night, on a whim, and then I decided to throw in some dried cranberries. I have no idea what made me add the cardamom. But OMG we have come up with the mother lode of chia puddings. I’m not kidding: I could eat an entire recipe.
Orange Cranberry Chia Pudding is a perfect power breakfast. It’s also great for dessert (really), or for lunch, or really any time of the day or night. The challenge is keeping it around.
2 cups almond milk
4 ounces plain coconut milk yogurt (we use Cocojune; you can also use regular yogurt if you prefer)
2 dates, minced
Zest of 1 orange
½ teaspoon cardamom
½ cup chia seeds
½ cup dried cranberries
In a large lidded container, using a fork, whisk together the milk and yogurt until smooth. Whisk in the dates, orange zest, and cardamom. Stir in the chia seeds, making sure all the seeds are submerged in the milk mixture. Stir in the cranberries. Cover the container and refrigerate overnight.
When you are ready to serve the pudding, stir it once more, making sure all the chia seeds have soaked up the liquid.