Raspberry Chia Seed Pudding
Have you ever tried chia seed pudding? My sister-in-law introduced me to it years ago and it quickly became a favorite treat or quick breakfast to grab! I have always loved tapioca pudding, and the texture of chia pudding reminded me of my childhood favorite. Did you know chia seeds are high in fiber, and also good for your gut. The way that they bloom in the milk and become like "jelly" makes them good for people with gut issues and it helps to heal and soothe. I like how you can take a few simple ingredients and make something so delicious!
2 TBSP chia seeds
1/2 cup coconut milk, almond milk, or any type of milk you prefer
1 tsp maple syrup or honey
1/4 cup frozen raspberries plus more for serving
1) Pour the chia seeds, milk, and sweetener into a jar and stir very well.
2) Let sit for 3 minutes and then stir again to make sure the chia seeds do not clump.
3) Add the 1/4 cup of frozen raspberries and stir to combine and break up the raspberries a little.
4) Cover and refrigerate for 3 hours until set, or overnight. Serve with a few fresh or frozen berries on top!
Double or quadruple the recipe and make in larger jars to have enough for the week!
Try with blueberries or another fruit in place of the raspberries.
Stays good for 4 days in the fridge.
Below I made plain, blueberry, and raspberry chia seed pudding!