I avoided chia pudding for a long time with fear of it making me a massive health [email protected] Recently I realised that I probably am quite a big one already and that maybe I should just embrace it… Sharp but sweet; creamy yet light and refreshing but still uber satisfying. I’m gonna say it loud and proud – this raspberry chia pudding has been my summer breakfast of choice.
Whether you are a meal-prep aficionado or beginner, you need to give this raspberry chia pudding recipe a go. Having breakfast ready and waiting in the fridge is a great feeling. It tricks you into thinking you have life together, even if that’s far from the truth. I like to make a big batch of this on a Sunday evening ready for the weeks hectic mornings. Use it as a base to top with whatever you fancy. Keep it simple or boojee it up.
Very berry: Strawberries or blueberries work perfectly in this recipe too. Substitute the raspberries for the same quantity of either, or use a mixture of all 3.
Protein boost: Add a scoop of your favourite vanilla or unflavoured protein powder in with the blender mixture for a perfect post workout breakfast.
PB & J: Top your raspberry chia pudding with a generous spoonful of peanut butter and a handful of granola for a healthy take on an American classic.
Chia pudding bowls: For a breakfast perfect for pleasing guests, serve your raspberry chia pudding in pretty bowls and top with coconut yoghurt, fresh berries, nut butter, coconut chips and a handful of granola. Your kitchen, or a swanky London cafe? Who knows.
I really hope you guys love this raspberry chia pudding recipe. Yes, it’s a little #health, but if you can get over that, it is really rather delicious. It makes a brilliant fibre rich alternative to overnight oats/porridge too! If you do make it, please let me know by tagging me in a photo on IG @georgieeatsuk, using the #georgieeats, or leaving me a comment below. Keep smiling!
RASPBERRY CHIA PUDDING
This raspberry chia pudding couldn't be easier! With only 5 minutes and 5 ingredients this healthy make-ahead breakfast is perfect for busy mornings. Vegan, GF & healthy.
- 100 g (1 cup) raspberries fresh or frozen
- 250 ml (1 cup) milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 5 tbsp chia seeds
- 50 g (1/2 cup) raspberries mashed
Combine the raspberries, milk, maple syrup and vanilla in a blender and whizz until completely smooth. Depending on how sweet your berries are, you may want to add an extra dash of maple syrup here.
Pour the mixture into a large bowl or Tupperware container and add your chia seeds. Stir well to combine then cover and refrigerate for at least 4 hours or, ideally, overnight.
Once the chia pudding has thickened, you are ready to serve. Layer the pudding with mashed raspberries in a glass jar/glass and top with extra fresh raspberries or coconut chips and freeze dried strawberries (as in the pictures).
This chia pudding will keep in an airtight container in the fridge for up to 4 days. If you find the pudding becoming too thick, just stir in a little milk to loosen the texture before serving.
For variations on this recipe, see within the post.
This recipe doubles well for meal preps or for feeding a crowd!
I prefer frozen berries for this recipe as they are available all year round and are far more economical than the fresh alternative. There is no need to defrost your frozen berries before using them, the recipe works just the same.
Vegan: Use plant-based milk.
A few ingredient notes:
- I like almond milk in this recipe, but other plant-based milk or organic cows milk would work fine too. If you are a fan of tropical flavours, coconut milk is particularly delicious!
- Make sure your maple syrup is 100% maple syrup and not maple ‘flavoured’ syrup. You could also use raw honey if you prefer.
- Use a vanilla extract and not a vanilla ‘essence’. You could also use the same amount of vanilla paste or powder if you wish.
If you love to meal prep your breakfast, why not try out my carrot cake overnight oats recipe too? It is fab!