Raspberry Chia Pudding recipe

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Ingredients

1 cup coconut milk
1 cup unsweetened rice milk
6 tablespoons chia seeds
2 tablespoons maple syrup
2 cups fresh raspberries
2 tablespoons chia seeds
¾ teaspoon vanilla extract

Nutrition Info

301.4 calories
carbohydrate: 31.1 g
cholesterol: : -
fat: 18.9 g
fiber: 12.7 g
protein: 5.5 g
saturatedFat: 11.4 g
servingSize: -
sodium: 33.5 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine coconut milk, rice milk, 6 tablespoons chia seeds, and maple syrup in a bowl. Let sit for 10 minutes. Whisk until smooth. Cover with plastic wrap and chill until the consistency of pudding, 8 hours to overnight.

  2. Mash raspberries in a bowl. Stir in 2 tablespoons chia seeds and vanilla extract. Cover with plastic wrap and chill until gelled, 8 hours to overnight.

  3. Spoon some of the raspberry mixture into the bottom of each serving glass. Stir pudding with a spoon until smooth, divide evenly among the glasses. Spoon remaining raspberry mixture on top.

Recipe Yield

4 servings

Recipe Note

This overnight pudding is the perfect breakfast, highly nutritious, and a great source of fiber. Make it the night before for a quick, healthy breakfast. This is best eaten within 2 days, but it can be stored in an airtight container in the refrigerator up to 3 days.

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