Chia Seed Pudding with Blood Orange & Coconut Flakes

This image is from Elenore Bendel Zahn’s beautiful website Earthsprout. If you haven’t checked out her website and recipes, please do – they are principally raw and always exquisite to look at.

The recipe behind this photo is for her spelt porridge with sesame milk.  While it sounds delicious, it’s a little complex for a quick mid-week breakfast. Instead, I used the image as inspiration for a chia seed pudding with blood orange, coconut flakes, walnuts and golden sultanas.

This takes no time at all.  Simply soak the chia seeds in almond milk for 15 minutes or overnight.  I soak my overnight so the chia seeds absorb all of the liquid and increase 10-fold. I often fill a Mason jar with almond milk, add the chia seeds and shake it – no stirring involved. When I wake up in the morning, it’s grab and go for the office or I can pour it into a bowl and add various toppings.

Chia seeds don’t have much taste, so you’ll need to add toppings or infuse the almond milk with spices to give it some richness. This recipe suggests both but if you’re pressed for time, either one will suffice.

For more information on the health benefits of chia seeds, see my Orange-scented chia seed post.


Photo Credit:


  • 3 tbs chia seeds
  • 1 cup almond milk
  • 1 tbs golden sultanas
  • 1 tbs coconut flakes, lightly toasted
  • 1/2 blood orange
  • 4 walnuts, toasted
  • scraping 1/2 vanilla bean (optional)
  • pinch ground cardamon (optional)


Soak chia seeds in almond milk for 15 minutes (or overnight). Stir. Soaked chia seeds should take on a tapioca-like consistency.  Add pinch of cardamon and vanilla bean seeds. Stir.

Top with coconut flakes, walnuts, golden sultanas and blood orange.