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.
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:
Recipe courtesy of georgieeats.co.uk