Overnight Raspberry Chia Seed Pudding Recipe
An overnight raspberry chia pudding is the perfect way to start the day. Plant-based and full of the natural sweetness of frozen raspberries, this is a filling and delicious breakfast the whole family will love. We love to make this the night before for a quick and easy (stress-free) breakfast in the morning. The kids can pull it out of the fridge in the morning. Make it more fun by layering with some plant-based (or regular) yogurt, granola of choice, and some sprinkles of nuts and seeds. Always a hit.
Servings: 8 serves
Calories: 162kcal
Ingredients
- ¾ cup chia seeds
- 3 ½ cups dairy free milk (I use almond)
- 1 cup frozen raspberries (plus more to serve)
- ¼ cup rice malt syrup (sub agave, maple or honey)
- 1 tsp ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Add all of the ingredients except for the chia seeds to a blender and blend until smooth.
- Add the chia seeds to a medium bowl with a lid.
- Add the blender contents to the chia seeds and use a whisk to mix until the mixture is smooth and there are no clumps of chia seeds. Let sit for 10 minutes.
- Whisk again, once again ensuring no clumps. Pop on the lid and put into the fridge overnight.
- In the morning whisk again and serve (see notes if too wet or dry).
Notes
If too dry then add more dairy-free milk 1tsp at a time.
If too wet add more chia seeds 1 teaspoon at a time (allowing to sit for at least 10 minutes before serving).
Will last for about a week in the fridge.
Nutrition
Calories: 162kcal | Carbohydrates: 20g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 233mg | Fiber: 7g | Sugar: 10g | Vitamin A: 414IU | Vitamin C: 12mg | Calcium: 259mg | Iron: 2mg