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
- 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
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).
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.
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