Sunshine Citrus Chia Bowls

Sunshine Citrus Chia Bowls

I have to admit – some of these food trends, even the healthy ones, I can’t wait to see come to an end. I felt this way about chia pudding for, oh, about three years… but it’s all over now. I’ve joined the club and I’m in love.

My chia relationship was an unfair one from the start. At first, I judged it because I thought those little grey seeds just looked funny. Then came all of those gorgeous chia bowls floating around the internet and they made me almost want to try it, but not quite. Earlier this year I gave in, but I still didn’t “get” it.

Fast forward to now – I’m a better, wiser chia maker – and I’m here to share a few simple tips, in case you’ve been on the fence about it like I have. Of course if you’re already a believer, you can just scroll down to the recipe!

Sunshine Citrus Chia Bowls

#1: First things first – the milk. You need a thick, rich & creamy milk and Almond Breeze’s new Almondmilk Cashewmilk Blend is just that. I’ve experimented with a few different non-dairy milks and this one is my favorite yet.

#2: It doesn’t set like actual pudding. I make mine in a big jar and then scoop it into bowls as I’m ready to eat. Err on the side of too many chia seeds, because you can always thin it out as you serve it up.

#3: Mix everything together, let it chill for about 30 minutes, mix it again, and let it chill for the remaining time (overnight for best results).

#4: Add flavor and texture until it tastes good to you. At the bare minimum, I stir in maple syrup, a pinch of cinnamon, and a pinch of salt. After it sets, I pile on the toppings (and more maple syrup – yum). It’s citrus season so this time I mixed in meyer lemon juice and topped my bowl with clementine slices.

Sending some bright sunny vibes your way :)

Sunshine Citrus Chia Bowls

4.8 from 4 reviews
Sunshine Citrus Chia Bowls
 
Author:
Recipe type: breakfast
Serves: serves 4-6
Ingredients
  • ¼ heaping cup chia seeds
  • 1½ cups Almond Breeze Almondmilk Cashewmilk Original
  • 2 tablespoons maple syrup, or to taste
  • 1 tablespoon meyer lemon juice (and/or other citrus juice)
  • pinch of sea salt
  • a few drops of lemon oil (optional) or lemon zest
toppings:
  • clementine segments
  • raspberries
  • chopped almonds
  • maple syrup, for serving
Instructions
  1. In a large jar or bowl, stir together the chia seeds, the Almondmilk Cashewmilk, maple syrup, lemon juice, salt, and lemon oil or zest, if using.
  2. Chill covered for 30 minutes, then stir again, incorporating the chia seeds that have sunk to the bottom. Chill for about 6 more hours, or overnight, until the chia seeds are plump and the pudding is thick. If it gets too thick, stir in a little more milk to reach your desired consistency.
  3. To serve, scoop chia pudding into bowls and top with fruit, almonds, and a drizzle of maple syrup on top, if desired.

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36 comments

  1. Jesse from thedomestic.squarespace.com on said:

    Never thought to add citrus to a chia pudding. Meyer lemon sounds like such a great addition! Just posted some other grain free breakfast ideas:)

  2. Madeline from madelinemarieblog.com on said:

    What a bright and colorful bowl for these dreary Januaries! That blue bowl is just adorable too!

  3. kamciss from kamciss-zyciezesmakiem.blogspot.com on said:

    I love this! It looks amazing and yummy :)

  4. nanllel on said:

    Hi! Approximately how long does the chia bowl stay good for? IS this something that has to be consumed the next day or can you eat it throughout the week?

    • jeanine from loveandlemons.com on said:

      I keep mine in the fridge for about 4-5 days – I eat it throughout the week, I just keep the fruit separate until I’m ready to eat. Hope that helps!

  5. Samantha from whatsupusana.com on said:

    This looks so refreshing! :)

  6. Gaby Dalkin from whatsgabycooking.com on said:

    Sunshine citrus bowl is the perfect name for this! Welcome to the chia pudding side.

  7. Annie from chasethatilove.com on said:

    I just got back on the chia pud bandwagon, and I’m so glad I did. I love the idea of putting lemon oil in it. Citrus on top I’ve seen before but citrus flavoring in it sounds new. Like a lemon merengue pudding cup, only awesomer. That’s a word, right?

    • jeanine from loveandlemons.com on said:

      Ha – yes, awesomer :)

  8. Mike Gilger from thefreshexchangeblog.com on said:

    I love the way you guys shot this! This is probably going to be my afternoon snack now.

    • jeanine from loveandlemons.com on said:

      Thanks Mike!!

  9. Celia Becker from AfterOrangeCounty.com on said:

    Perfect timing…I just bought a bag of chia seeds yesterday! Can’t wait to try the recipe, in fact, I’m going to go do that right this minute.

  10. Natalie on said:

    So… this is almost tempting enough to give it a try. I love overnight oats with Chia, but the pudding is not as tempting to me. But, what I am truly in LOVE with is your shirt!!!

    Thanks for all your fabulous food ideas!

    • jeanine from loveandlemons.com on said:

      Thanks Natalie! It was a great photo background :)

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  12. Thanks for giving the world a refreshing take on chia bowls and especially for these useful tips. I agree that it’s all about the milk. I personally like coconut milk or homemade cashew milk. Living in Switzerland, these amazing new Almond Breeze blends are not accessible ;-), but I like that you suggest cashew milk. And the lemon juice is a great idea too!

    • jeanine from loveandlemons.com on said:

      Thanks Katie! I’m really loving the cashew thing :)

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  14. Alexandra on said:

    Cant wait to try this! :)

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  16. I love recipes that just embody sunshine in the dead of winter. I agree a richer milk has to be used with chia, I almost always stick to a coconut milk base. Lovely post and photos.

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  18. Beata from thecopycatchef.com on said:

    I’m a chia seed pudding lover but it can get boring – I love your citrus twist to make things more interesting and tasty…would be a great dessert.

  19. Kate from holajalapeno.com on said:

    I’m with you….have not been inspired to make chia pudding, yet. But with these tips and that citrus it might be too good to resist.

  20. Alison on said:

    I have tried a few other chia recipes and haven’t found one that I have really liked. But I am super excited to try this one. Thank you for the great recipe idea!

  21. Haley Musial from sundayspentcooking.com on said:

    I am SOOOO excited I can hardly contain it all!! Love the fonts and simplicity of it all!!!

  22. eliza on said:

    These look delicious! Totally inspiring me to try out a chia bowl for myself. If I might ask, where are your cute glass jar/bowls from? Please let me know. Thank you so much! Keep up the great blog!

  23. Kristin on said:

    I made this and stuck it in the fridge overnight but the next morning it was still really soupy, not set up at all. Should I just add more chia seeds?

    • yes, add more chia seeds, stir, and let it sit longer. It took me a little while to figure out my preferred ratio (also, the type of milk does make a difference – ie, regular almond milk didn’t work as well for me as the cashew blend).

      • Kristin on said:

        Ok, that makes sense! I used the Blue Diamond Almond Coconut milk blend so that may have caused it to be looser. Thanks so much for your quick response!!!

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