Raspberry Chia Pudding (dairy free!)
This 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 container
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
- To meal prep, after your big batch of Raspberry Chia Pudding is made, pour it into smaller mason jars or containers to have ready in advance for each morning.
- The longer the chia seeds sit, the thicker your chia pudding will get.
- Add some berries, extra yogurt, and granola on top when you are ready to serve to make it even more delicious.1
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
