Raspberry Chia Pudding

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.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 301 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.