Raspberry chia pudding is one of my staple summer breakfasts. I used to make a plain chia seed pudding (almond milk, chia seeds, and maple syrup) and one day decided to spice it up with some fresh raspberries. You can substitute strawberries, blueberry, or any other fruit that you like. (For today’s recipe, I used 1/2 C Frozen Raspberries and 1/2 C frozen peaches- A delightful summer combination.) I hope you enjoy it just as much as I do!
- 1 1/2 C unsweetened cashew, almond milk, or coconut milk
- 1/2 C fresh or frozen raspberries (or berry of choice)
- 2 TBS maple syrup
- 5 TBS chia seeds
*Add the first three ingredients to a blender. Blend on high until smooth.
*Add chia seeds and stir
* Separate equally among two mason jars and refrigerate overnight.
*This recipe makes two servings and will be in good in the refrigerator for 2-3 days. I like to top with gluten-free granola or nuts for a delicious, filling breakfast.