Chia pudding with muesli and orange curd

Chia seeds are a very healthy ingredient that you should try to include in your diet. For busy mornings when you need a quick, easy, yet delicious and nutritious breakfast, I chose to make a chia pudding, complemented with muesli, Greek yogurt, and orange curd. You’ll need to prepare the pudding the night before (or earlier in the day, whenever you have time) because it takes a little while to set and can’t be made the same morning you plan to eat it. This dish also works wonderfully as a refreshing and flavorful dessert, perfect for summer days or whenever you want something tasty and healthy.

Ingredients for orange curd:

• 6 small oranges (or 3 large ones)
• 4 eggs
• 140 g butter
• 300 g sugar

Ingredients for chia pudding:

• chia seeds
• coconut milk (or water, almond milk, or regular milk if you don’t have coconut milk)
• Greek yogurt (about 100g per serving of pudding)
• muesli (you can use any kind of breakfast cereal you like or have at home—except corn-based ones, as they turn mushy and fall apart)
• seed mix

I also added some pistachios and a few frozen raspberries (you can actually garnish with whatever you like or have on hand).

Preparation:
In each serving dish (depending on how many puddings you want to make, I made 6), place a heaping tablespoon of chia seeds, then pour 9 tablespoons of coconut milk over them. Stir well and let the mixture soak. Set them aside to absorb the liquid for at least 3 hours.

Meanwhile, start preparing the orange curd. Wash the oranges thoroughly and grate their peel using a fine grater.

After grating the orange zest, squeeze the juice from the oranges into a bowl.

In a heavy-bottomed pot over low heat, combine the orange juice, sugar, grated zest, and butter. Stir frequently with a whisk as the ingredients melt and blend together.

Meanwhile, in a bowl, beat the eggs. Once the sugar has melted, remove the pot from the heat and let it cool for about a minute. Then, slowly pour the beaten eggs into the pot in a thin stream, stirring quickly to prevent large curds from forming.

Return the pot to the heat and stir continuously with a whisk. Let the mixture simmer, stirring as often as possible, for about 25 minutes. You will notice the curd thickening. Once it has reached the desired consistency, remove it from the heat and allow it to cool. Prepare a bowl and a fine mesh sieve, then strain the curd through the sieve to remove any large lumps. Repeat this process until all the curd has been strained.

You’ll end up with a flavorful, smooth, and delicious cream with a rich color that can be used not only as a topping for cakes but also over yogurt, in various puddings, or on different baked goods.

Cover the pudding with plastic wrap and place it in the fridge.

After the 3 hours (or longer), once the chia seeds have fully absorbed the liquid, add a generous layer of muesli (or any other cereal you have or prefer) on top. Next, add a thick layer of Greek yogurt, then spoon over 3 or more generous tablespoons of the orange curd. Sprinkle a seed mix on top. I added pistachios and frozen raspberries, but you can also use nuts like walnuts, almonds, cashews, or anything similar. For fruits, fresh apple slices, pears, blueberries, blackberries, apricots, or others work great (I used frozen raspberries because that’s what I had on hand). I encourage you to get creative with the “toppings” for your pudding. It can only turn out delicious!

If you try the recipe, let me know how you liked it! 😊

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