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
[email protected]I 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
[email protected]5 stars!!
Zain Choudhary
[email protected]I'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
[email protected]This 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
[email protected]Meh.
Arshad Prince
[email protected]This 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
[email protected]I'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
[email protected]Yum!
Mr Jahid
[email protected]Easy 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
[email protected]This 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