Recipe: Clementine Creamsicle Chia Pudding

Yay, it’s citrus season!

When I entered the market on a particularly cold and cloudy day this past weekend, I was immediately drawn to brightness of the fresh lemons, limes, grapefruits, and oranges. I knew I had to make SOMETHING with citrus. So, I left the store with clementines and blueberries (because I thought they looked beautiful next to each other and also because I just happened to be craving both) and set off on another kitchen journey.

I decided on a chia pudding because truth be told, I’ve been under a lot of stress lately and I haven’t had a ton of bandwidth left for new recipe ideas. I’ve made a ton of chia pudding in my day, so this seemed effortless.

Reasons I love chia pudding: omega-3s, protein, fiber, and a fun texture reminiscent of mini-tapioca pearls. But, most importantly, it’s really simple to make and it’s portable – making it one of my meal prep staples!

Reasons I love THIS chia pudding: it tastes like creamsicles(!) and is unlike anything else I’ve made.

Try it for yourself!

Clementine Creamsicle Chia Pudding

(Serves 3)




  1. Add milk and protein powder to blender.
  2. Zest your clementine before peeling. The more you can get, the better – this is your flavor! Add zest to blender.
  3. Peel clementine and then choose your own adventure:
    • Option 1: Add whole peeled clementine to blender. This works only if you have a high-powered blender like a Vitamix or Blendtec.
    • Option 2: Squeeze all of the juice out of your clementine and add to the blender. This is better if you have a lower-powered blender.
  4. Blend on medium speed until smooth.
  5. Next, you’ll be pouring this mixture into your individual pudding containers. Pick something with a lid that’s leakproof, as you’ll have to shake your mixture. I use 16oz. mason jars. Obtain 3 of whatever container you decide to use.
  6. Pour 1 cup of mixture into each container.
  7. Add 3 tbsp of chia seeds to each container.
  8. Cap and seal your containers and shake it up!
  9. Place your containers in the fridge for 2 hours while the pudding “sets.”
NOTE: Shake your pudding up every 15 minutes or so for the first hour! If you don’t shake your containers, all the seeds will sink to the bottom and form a solid mass which is not so appetizing. I set an alarm to go off on my phone every 15 minutes so I don’t forget. 😉

After 2 hours, your pudding should be ready to go!

Serving option: Add some blueberries or orange slices before eating to add a little extra pop of flavor/texture/nutrients/happy. I have been tossing some blueberries and clementine slices right in the jar and sealing it back up and taking it to work for breakfast. 🙂

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