This raspberry chia seed pudding is made with 7 ingredients and makes for a healthy breakfast and or snack. This raspberry chia seed pudding is packed with flavour and healthy ingredients to keep you going all morning long.. Not only does this pudding taste amazing but its super easy to make.
Why I love this recipe:
- easy to make
As a registered dietitian, I am always looking for healthy breakfast ideas to keep us going all morning long. Did you know that 2 tbsp of chia seeds provides 11 grams of fibre, 4 grams of protein and 5 grams of healthy essential fats. Most people think of chia seed pudding as breakfast but this raspberry chia seed pudding is so delicious that you could really eat it any time of the day. I sometimes pack it for the girls school lunches or serve it as an after school snack.
When serving chia seed pudding for breakfast, I like to add homemade granola, fresh fruit, and a sprinkle of hemp hearts. For this chia seed pudding, I made my own raspberry chia seed pudding. It’s super easy to make and takes less than 10 minutes. Here is a recipe, I substituted raspberries for the strawberries.
- Chia Seed Pudding;
- 1/4 cup of chia seeds ( I used black)
- 1 can of coconut milk
- 1- 2 tbsp of maple syrup
- 1 tsp vanilla extract
- Raspberry Chia seed pudding:
- 2 cups of frozen raspberries
- 2 tbsp chia seeds
- 1 tbsp maple syrup or sugar
- 1 tsp. vanilla
- In a medium bowl, whisk together chia seeds, milk, maple syrup and vanilla. Stir well, cover and place in fridge for 2 hours- overnight.
- In a small pot, cook raspberries over medium heat. Stir occasionally. Once berries are broken down take off heat. Add chia seeds, syrup, and vanilla. Let sit for 5-10 minutes until thickened. Check for sweetness and adjust accordingly.
- To assemble pudding:
- layer cup/ or bowl with chia seed pudding, add raspberry jam, top with granola, hemp hearts, and fresh raspberries.
If you love chia seed pudding as much as we do check out this citrus orange chia seed pudding.