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Market Watch with Timaree Hagenburger: Apricot chia pudding

Recipe by:

Timaree Hagenburger
The Nutrition Professor
Cosumnes River College, Sacramento


  • 1 cup unsweetened plant-based "milk," such as almond-cashew milk blend
    3 tbsp. chia seeds
    1 tbsp. flaked coconut, unsweetened, raw or lightly toasted
    1 date, pitted and finely chopped, or 1 tsp. maple syrup or date syrup
    3/4 cup chunks fresh apricot
    1/2 tsp. vanilla extract
    2 tsp. chopped nuts (optional as garnish)


For a pudding with a tapioca-style texture, stir all ingredients together, except nuts, in a mason jar and refrigerate. For a pudding with a silky texture, combine all ingredients, except nuts, in a high-powered blender until very smooth. Pour into small bowls or wine glasses and refrigerate for several hours or overnight. Top with fresh apricots and chopped nuts right before serving.

Serves 1 to 2

The Nutrition Professor's Prep Smart, Eat Smart Tips:
• Add a sprinkle of cinnamon or, even better, chai spice blend.
• For added sweetness, add a chopped dried apricot to the mixture and some fresh berries on top.


Califonia Bountiful