vegan | quick | easy | gluten-free | refined sugar-free | 10 ingredients or less | 15 minutes or less | spring | summer | year-round | breakfast | snack | dessert
During the summer, my breakfast is usually a chia pudding. I love how quick and easy they are to make. It’s the chill time that can take awhile, depending on the consistency you prefer. So, if you want it to be extra thick and creamy, it’s good to remember to make it the night before. But, you don’t have to. Chia pudding is softened and certainly edible after just 5 minutes - it’s just won’t have thickened much by then. After a half hour, it’s a pretty nice consistency - still not as creamy as overnight, but if you forget to make it the night before, you can still have it. I like it pretty much any way I can get it when it’s too hot to cook and I just want something nice and light.
Dragon fruit, or pitaya, powder is becoming more widely available at health food stores and online. Thrive Market now carries an organic freeze-dried dragon fruit powder and I really love it. The bag isn’t cheap, but it lasts a long time - this recipe only calls for a tablespoon per five servings and the amazing color you see pictured is achieved. It adds a little sweetness and that beautiful purply-pink color, plus antioxidants, fiber, potassium, and magnesium. But it’s mostly that color that draws me in - eating a colorful dragon fruit chia pudding is a sunshiny way to start the day.
Dragon Fruit Lime Chia Pudding
- ½ cup chia seeds preferably white so that the pink can shine
- 1 tbsp maple syrup
- 1 tsp lime zest or zest of one lime
- ¼ cup lime juice
- 1 tbsp dragon fruit powder aka pitaya
- 1 cups plant-based milk unsweetened
- fruit-sweetened jam
- fruit of choice I like mango with this
- granola Tropical
- cacao nibs
- macadamia nuts
- hemp seeds
- In a bowl or jar, stir together the chia seeds, dragonfruit powder, lime juice and zest, and maple syrup with about ½ cup of milk. Once incorporated, stir in the remaining milk until well combined.
- Chill covered in the fridge for about a half an hour. Stir well again and serve, or for firmer chia pudding, refrigerate for another hour or more.
- Add toppings and serve. Can be stored in the fridge for up to five days.