Orange and pistachio chia pots
A cold, creamy chia pudding layered with coconut yogurt and fresh orange, with crunchy pistachios on top. Almost no work on the day, since it sets in the fridge.
- Time
- 10 min
- Serves
- 2
- Kind
- Breakfast
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Make this the night before, or at least 2 hours ahead. Stir the chia seeds, oat milk, maple syrup and the zest of half an orange together in a jar or bowl.
- Leave it for 10 minutes, then stir again to break up any clumps. Cover and chill for at least 2 hours, or overnight, until it is as thick as a loose pudding.
- Cut the peel and pith off the oranges with a sharp knife, then cut between the membranes to release the segments, working over a bowl to catch the juice.
- Chop the pistachios roughly.
- Spoon half the chia pudding into two glasses or bowls, then add a layer of coconut yogurt.
- Top with the rest of the chia, the orange segments and a spoonful of the juice.
- Finish with the pistachios and serve cold.
Tip Stir the chia once more soon after mixing, or it clumps at the bottom of the jar.
Per portion
| Energy | 370 kcal |
| Protein | 9 g |
| Carbohydrate | 35 g |
| of which sugars | 26 g |
| Fat | 19 g |
| of which saturates | 7 g |
| Fibre | 12 g |
| Salt | 0.18 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- chia seeds40 g
- oat milk250 ml
- orange2
- maple syrup1 tbsp
- pistachios20 g
- coconut yogurt100 g
