Creamy Raspberry Chia Pudding (dairy free!)
This Creamy Raspberry Chia Pudding is the perfect breakfast when on the go and only takes minutes to make.
Servings 4
Calories 319kcal
Cost $6
Equipment
- 1 blender
- 4 mason jars optional or use a large container
- 1 whisk
Ingredients
- 2 cups raspberries frozen
- 2 cups almond milk
- 3 tablespoon maple syrup
- ¾ cup chia seeds
- 2 cups yogurt plant-based
Instructions
- Blend raspberries, almond milk and maple syrup in a blender until smooth.
- Pour into a large meal prep container then add chia seeds and yogurt. Mix well.
- Refrigerate overnight and enjoy for up to 4-5 days!
Notes
For meal prep, after your big batch of Creamy Raspberry Chia Pudding is made, pour it into small glass jars or containers to have ready in advance for each morning.
The longer the chia seeds sit, the thicker your chia pudding will get. For thinner chia seed pudding, you can add additional milk. For thicker, reduce the amount of milk.
Add berries, extra yogurt, granola, and a drizzle of nut butter on top when you are ready to serve to make it even more delicious.
Nutrition
Serving: 1g | Calories: 319kcal | Carbohydrates: 37g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 226mg | Potassium: 444mg | Fiber: 15g | Sugar: 17g | Vitamin A: 158IU | Vitamin C: 17mg | Calcium: 531mg | Iron: 3mg
