Description
A vibrant and nutritious raspberry chia pudding that is both a delightful breakfast and a guilt-free dessert.
Ingredients
Scale
- 1/4 cup Chia Seeds
- 1 cup Almond Milk
- 2 tablespoons Pure Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 cup Fresh or Frozen Raspberries
- 2 tablespoons Sliced Almonds
- 2 tablespoons Shredded Coconut
- 1/2 cup More Raspberries
- 1 tablespoon Drizzle of Maple Syrup
Instructions
- Whisk together almond milk, chia seeds, maple syrup, and vanilla extract in a large mixing bowl until well combined.
- Cover the bowl and place it in the refrigerator to chill and thicken for at least 2 hours or overnight.
- Prepare your raspberries by rinsing fresh ones or thawing frozen ones at room temperature.
- Layer the chia pudding in jars or bowls with prepared raspberries, alternating as you build layers.
- Top the pudding with sliced almonds, shredded coconut, and a drizzle of maple syrup.
- Serve chilled and enjoy the delightful burst of flavors!
Notes
Make-ahead pudding can be stored in the fridge for up to 5 days. Customize with different fruits or toppings to suit your preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg