Chia pudding in my opinion is one of the most versatile, simple, satisfying and really the perfect breakfast. It contains dietary fibre, plant protein, healthy fats and it is absolutely delicious! It makes breakfast prep so simple as you just need about 10 minutes the night before to prep and then after about 8 hours in the fridge, it is there awaiting you the next morning.
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Prep time in this recipe does not include 6-8 hour/overnight in the refrigerator to set up.
Add all of the ingredients, except the chia seeds, raspberry powder and raspberries to a medium bowl (I use a Pyrex style bowl with lid) and whisk until smooth. Whisk in the raspberry seed powder (you may wish to sift powder as it tends to clump a little after opening) and stir until smooth. Add whole raspberries on top of pudding.
Pop the pudding in the fridge and allow to set up for at least 6 hours, preferably overnight. Store in an airtight container in fridge for up to 4 days.
Ingredients
Directions
Add all of the ingredients, except the chia seeds, raspberry powder and raspberries to a medium bowl (I use a Pyrex style bowl with lid) and whisk until smooth. Whisk in the raspberry seed powder (you may wish to sift powder as it tends to clump a little after opening) and stir until smooth. Add whole raspberries on top of pudding.
Pop the pudding in the fridge and allow to set up for at least 6 hours, preferably overnight. Store in an airtight container in fridge for up to 4 days.