RASPBERRY CHIA PUDDING
This overnight pudding is the perfect breakfast, highly nutritious, and a great source of fiber. Make it the night before for a quick, healthy breakfast. This is best eaten within 2 days, but it can be stored in an airtight container in the refrigerator up to 3 days.
Provided by Utzy Naturals
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 8h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine coconut milk, rice milk, 6 tablespoons chia seeds, and maple syrup in a bowl. Let sit for 10 minutes. Whisk until smooth. Cover with plastic wrap and chill until the consistency of pudding, 8 hours to overnight.
- Mash raspberries in a bowl. Stir in 2 tablespoons chia seeds and vanilla extract. Cover with plastic wrap and chill until gelled, 8 hours to overnight.
- Spoon some of the raspberry mixture into the bottom of each serving glass. Stir pudding with a spoon until smooth; divide evenly among the glasses. Spoon remaining raspberry mixture on top.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 31.1 g, Fat 18.9 g, Fiber 12.7 g, Protein 5.5 g, SaturatedFat 11.4 g, Sodium 33.5 mg, Sugar 9 g
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Nehemiah Rachal
r_nehemiah@gmail.comI love that this recipe is so versatile. I've tried it with different berries and even added some nuts and seeds. It's always delicious.
Johannes thor Haraldsson
jharaldsson30@hotmail.com5 stars!!
Zain Choudhary
z.choudhary@yahoo.comI'm not sure what I did wrong, but my pudding turned out really watery. I followed the recipe exactly, so I'm not sure what happened.
Samuel Iqbal
iqbal-s@yahoo.comThis recipe was a lifesaver! I had some leftover raspberries that I didn't know what to do with and this was the perfect solution. It was so easy to make and it turned out so delicious. My whole family loved it.
Somila Myeko
myeko_s@gmail.comMeh.
Arshad Prince
pa@gmail.comThis was a bit too sweet for my taste, but I think that's just a personal preference. I might try using less honey next time.
Bob Sauve
sauve_bob89@yahoo.comI've never been a fan of chia pudding but this recipe changed my mind. The raspberries add a nice tartness that cuts through the richness of the pudding. Definitely a keeper!
Zahid Zirano
zirano.zahid@hotmail.comYum!
Mr Jahid
jm50@aol.comEasy to make and delicious! I used frozen raspberries and it still turned out great. Definitely going to be a regular in my meal prep rotation.
Imageeemage
imageeemage@hotmail.co.ukThis chia pudding was a delightful treat! The combination of raspberries and chia seeds created a texture that was both creamy and crunchy. The sweetness of the raspberries balanced out the slight bitterness of the chia seeds perfectly. I would defin