We are on our chia pudding kick again…this time we are bringing you raspberry vanilla chia pudding. It’s such an easy and healthy way to start off the day, and we always love a breakfast that is ready when you are in the morning. It’s fun for us to experiment with different flavor combos for recipes like overnight oats and chia pudding. This combo is a definite winner with just the simple flavors of fresh raspberries and vanilla and sweetened with at touch honey, it definitely hits the mark.
We bragged about the health benefits of chia seeds in our blog post for matcha coconut chia pudding. In case you missed it, just a friendly reminder so you know what you’re singing up for when you make this version of raspberry vanilla chia pudding. Chia seeds are a major source of omega-3 fatty acids, rich in fiber and calcium, and they are a natural antioxidant. Basically in a nutshell, chia seeds are the bomb ingredient that will leave you feeling full…in a non-bloated healthy way!
The cool thing about chia seeds is when they’ve had a chance to sit mixed with a liquid for a few hours, they expand turning the chia/liquid combo into a pudding texture. How tricky is that? So when we pair it with almond milk and throw in the raspberries, vanilla and honey a small miracle happens and after about 8 hours you are left with this amazing chia pudding breakfast. So make yourself a batch tonight and this powerhouse breakfast will be ready and waiting when you wake up tomorrow!
- 1 C fresh raspberries
- 1 C almond milk
- 1 tsp vanilla
- 1 Tbsp honey
- ¼ C chia seeds
- Add raspberries to a medium bowl and mash with a fork until smooshed. Add almond milk, honey and chia seeds and mix until incorporated.
- Transfer to two small mason jars or tupperware with lids. Store in thr fridge for 8 hours or overnight. Serve with additional raspberries or other toppings of choice.