It is orange season, so it is time for a chia bowl orange parfait . Gorgeous blood oranges are everywhere, at times it seems like the world has gone a little bit blood orange crazy this year, and I love it !Moro, Tarocco, Sanguinely and Cara Cara varieties, are all guests of honor in my kitchen. My other little guest of honor who stays year round, is the chia seed. Those little guys pack an amazing content of nutrition, and lately they make their appearance in my breakfast or late night snack every single day. Particularly in this Chia Blood Orange Parfait !
I am notorious for having little jars of chia pudding taking over my refrigerator. Vanilla or espresso chia pudding, is the base for a refreshing snack or the ultimate parfait bowls I can throw together in no time at all. The contents of my chia parfait bowls change with the seasons. I love it that way so we never get bored. This winter is all about the juicy fresh blood orange slices and whatever nuts tickle my fancy that day. Pistachios, walnuts, almonds and pepitas, are always hiding around in some jar in the pantry.
I go crazy with the mint and micro-greens for garnish, this year the little violas are so abundant that I throw them on top of every breakfast bowl I make. I’m a chocoloholic myself, so i also always have some kind of organic dark chocolate bars or cocoa nibs lying around. As most of the things I share here, this is another guide for inspiration, so you can recreate according to your taste buds. Go crazy with your choices, you never know what awesomeness you’ll end up with.
Blood oranges and chocolate seemed like a perfect out of this world pairing to me; but you might want to experiment with raspberries or pomegranates instead.
- 2 c almond milk
- 7 tbsp chia seeds
- 1 tsp vanilla extract
- 1 tbsp maple syrup + more to taste
- zest from 1 blood orange
- 2/3 c granola organic
- 2 blood oranges peeled & sliced
- 1 oz dark chocolate chunks
- 2 tbsp pistachios unsalted
- Edible flowers for garnish optional
- 1 sprig chocolate mint for garnish
- n medium bowl whisk together the almond milk, vanilla extract, maple syrup, orange zest and chia seeds. Refrigerate for a couple of hours until settled, or overnight.
- Divide the chia pudding between two bowls and top with your favorite granola, blood orange slices, pistachio nuts and the dark chocolate chunks. Garnish with the edible flowers and chocolate mint. Drizzle with honey or extra maple syrup if desires.
P.S. this Coconut Milk Chia Pudding !