Description
A healthful and delicious breakfast option featuring creamy chia pudding with raspberries, almond milk, and a hint of maple syrup.
Ingredients
Scale
- 1/4 cup Chia Seeds
- 1 cup Almond Milk
- 2 tablespoons Pure Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 cup Fresh or Frozen Raspberries
- 2 tablespoons Sliced Almonds
- 2 tablespoons Shredded Coconut
- 1/2 cup More Raspberries
- 1 tablespoon Drizzle of Maple Syrup
Instructions
- Combine the base: In a large mixing bowl, whisk together your almond milk, chia seeds, maple syrup, and vanilla extract until well combined.
- Let it soak: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or overnight for a thicker consistency.
- Prepare the raspberries: If using fresh raspberries, gently rinse and pat dry. If using frozen, allow them to thaw slightly.
- Layer it up: Spoon a layer of chia pudding into jars followed by a layer of raspberries, repeating until all ingredients are used.
- Add the toppings: Finish with sliced almonds, shredded coconut, and a drizzle of maple syrup.
- Serve & enjoy: Revel in the texture and flavor of your homemade pudding; it’s best enjoyed chilled!
Notes
This chia pudding can be made up to three days in advance, and can also be customized with different fruits or nut butters.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 11g
- Protein: 4g
- Cholesterol: 0mg