Raspberry Chia Pudding

A creamy, no-fuss breakfast packed with fiber and omega-3s. This raspberry chia pudding is naturally sweet and perfect for busy mornings.

👥 2 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 10 min🔥 Cook: 2h👤 James Carter📖 cookfastrecipes

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🥘 Ingredients

Check off ingredients as you prepare them:

In a medium bowl, whisk together the chia seeds, almond milk, maple syrup, and vanilla extract until well combined.

Let the mixture sit for about ⏱️ 5 minutes, then whisk again to prevent the seeds from clumping.

In a separate small bowl, gently mash the raspberries with a fork to release their juices, then stir them into the chia mixture.

Cover the bowl or transfer to an airtight container and refrigerate for at least ⏱️ 2 hours, preferably overnight.

Stir well before serving. If the texture is too thick, add a splash of milk. Top with extra berries or nuts and enjoy.

calories

180 calories

fat Content

9g fat

serving Size

1 serving

fiber Content

10g fiber

sugar Content

12g sugar

sodium Content

65mg sodium

protein Content

6g protein

carbohydrate Content

22g carbs

saturated Fat Content

1g saturated fat

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