Why You’ll Love This Chia Pudding with Orange Zest

• It’s a make-ahead dream. The beauty of chia pudding is that it needs time to set, so preparing it the evening before is not just convenient—it’s essential. Wake up to a ready-made, delicious breakfast that feels like a gift from your past self.
• The flavor is bright and refreshing. The orange zest doesn’t just add a hint of citrus; it infuses the entire pudding with a fragrant, sunny aroma that cuts through the creaminess perfectly. It’s a far cry from bland or boring health food.
• Endlessly customizable. This recipe is your perfect base canvas. Once you’ve mastered the orange zest version, you can start playing with different milks, spices like cinnamon or cardamom, and a whole world of toppings.
• It has the most delightful texture. When chia seeds soak, they develop a lovely gelatinous coating that creates a pudding-like consistency with a subtle, pleasing pop—it’s really quite fun to eat.

Ingredients & Tools

• 6 tablespoons chia seeds
• 2 cups milk of choice (almond, oat, or coconut work beautifully)
• 2-3 tablespoons maple syrup or honey, adjust to taste
• 1 teaspoon vanilla extract
• Zest of 1 large orange (preferably organic)
• A pinch of salt

Tools: A medium-sized mixing bowl, a whisk, a fine grater or zester, and jars or containers for setting.

You’ll notice I specify a “large” orange for zesting—a little goes a long way, but you really want to capture enough of those essential oils to perfume the whole batch. And that pinch of salt? It’s non-negotiable. It somehow makes the orange flavor sing and balances the sweetness perfectly.

Serves: 2 | Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 4 hours (or overnight)

Before You Start: Tips & Ingredient Notes

• Zest, don’t juice. For this recipe, we’re only using the brightly colored outer part of the orange peel (the zest), not the juice. The zest is packed with aromatic oils that give the pudding its incredible fragrance without adding extra liquid that could thin it out.
• The power of a good whisk. The trick to avoiding clumps of chia seeds is to whisk vigorously after combining everything. I like to whisk again after 5 minutes to break up any seeds that have started to stick together—it guarantees a perfectly smooth texture.
• Sweeten to your life. Start with 2 tablespoons of maple syrup. You can always add more after the pudding has set if you prefer it sweeter. The orange zest brings its own natural brightness, so you might find you need less sweetener than you think.
• Choosing your chia seeds. Black or white chia seeds work equally well here. Just make sure they’re fresh; old seeds won’t plump up as nicely and can have a slightly off taste.

How to Make Chia Pudding with Orange Zest

Serving Suggestions

Complementary Dishes

• A handful of toasted almonds or walnuts — The crunch provides a wonderful textural contrast to the creamy pudding, and the nutty flavor complements the orange beautifully.
• Fresh berry compote — Gently warmed raspberries or strawberries with a touch of maple syrup create a sweet-tart sauce that makes this feel like a decadent dessert.
• Coconut flakes — A sprinkle of toasted coconut flakes adds a tropical twist and another layer of flavor that pairs amazingly well with the citrus notes.

Drinks

• A strong cup of black coffee — The bitterness of the coffee is a fantastic counterpoint to the sweet, creamy, and bright pudding, creating a perfectly balanced breakfast experience.
• Earl Grey tea — The bergamot in the tea echoes the citrus notes in the pudding, making for a very harmonious and elegant pairing.
• Freshly squeezed orange juice — If you’re going all-in on the orange theme, a glass of cold OJ alongside your pudding is a pure, sunny delight.

Something Sweet

• A square of dark chocolate — Grate a little dark chocolate over the top right before serving. The slight bitterness and rich cocoa flavor take this simple pudding to a whole new level of sophistication.
• A drizzle of almond butter — For a richer, more decadent version, a swirl of creamy almond butter adds healthy fats and a deep, savory-sweet note.
• A few slices of fresh mango — The tropical sweetness of ripe mango feels like a vacation in a bowl when combined with the orange zest.

Top Mistakes to Avoid

• Mistake: Not whisking enough. I’ve messed this up before too… impatience leads to clumpy pudding. The initial whisk and the 5-minute follow-up whisk are absolutely crucial for a smooth, even texture.
• Mistake: Using the wrong ratio. The standard ratio is about 3 tablespoons of chia seeds to 1 cup of liquid. Straying too far from this can result in a soup or a cement-like block. This recipe is perfectly balanced.
• Mistake: Not letting it set long enough. Two hours is not enough. The seeds need a solid 4 hours, preferably overnight, to fully hydrate and achieve that proper pudding consistency. Patience is key.
• Mistake: Zesting the white pith. The white part under the zest is bitter. Be gentle and just skim the surface of the orange to get the flavorful colored part only.

Expert Tips

• Tip: Layer it for a parfait. For a gorgeous presentation, layer the set pudding with yogurt and granola in a glass. It looks impressive and adds even more texture and flavor.
• Tip: Infuse the milk first. For an even more intense orange flavor, you can warm the milk gently with the zest (don’t boil it), then let it steep for 15 minutes before straining out the zest and proceeding with the recipe.
• Tip: Make a big batch. This pudding keeps wonderfully in the fridge for up to 5 days. Making a larger quantity means you have healthy breakfasts ready to go for the whole week.
• Tip: Spice it up. Add a quarter teaspoon of cinnamon or cardamom to the milk mixture along with the zest. These warm spices work incredibly well with the bright citrus.

FAQs

Can I use a different type of milk?
Absolutely! Any milk will work, whether it’s dairy or plant-based. Oat milk will make it extra creamy, almond milk keeps it light, and canned coconut milk will create a super rich, almost decadent pudding. Just be aware that the fat content will affect the final richness. The key is to use an unsweetened version so you can control the sweetness yourself with the maple syrup.

Why is my chia pudding still runny?
This usually happens for one of two reasons. First, it might not have set long enough—chia seeds need a good 4+ hours to fully absorb the liquid. Second, the ratio might be off; double-check your measurements. If it’s been overnight and it’s still too thin, you can whisk in an extra tablespoon of chia seeds and let it sit for another hour or two to thicken up.

Can I make this without a sweetener?
You can, but the result will be quite plain. The sweetness helps balance the subtle bitterness of the chia seeds and allows the orange flavor to shine. If you’re avoiding sweeteners, I’d recommend serving it with very sweet, fresh fruit like ripe berries or mango to provide that balance naturally.

Is it normal for it to separate a little?
A little bit of separation, with a clearer liquid on top, is totally normal. This is just excess liquid that hasn’t been absorbed. Simply give the pudding a good stir before you eat it, and it will incorporate back in. If it happens a lot, you might need to adjust your seed-to-liquid ratio slightly next time.

Can I use lemon or lime zest instead?
Yes, you can! Lemon zest will give you a sharper, more tart flavor profile, which is also delicious. Lime zest would be fantastic for a more tropical vibe. The method remains exactly the same—just swap the orange zest for an equal amount of your citrus of choice.