Raspberry Chia Pudding

Ingredients (serves four)

  • 2 cups fresh raspberries (or heat up 2 cups frozen in a saucepan)
  • 1 banana
  • 2.5 cups milk alternative (I like to rotate these: cashew milk, coconut milk, hazelnut milk, hemp milk, etc)
  • 1/2 tsp vanilla extract
  • 1/2 cup chia seeds (or 2 Tablespoons per mason jar)
  • 1.5 tsp ground ginger (or try swapping with 1 tsp of ground cardamom or 2 tsp fresh thyme for other flavor profiles)
  • four servings protein powder such as Standard Process Complete
  • 2 tsp maple syrup
  • Optional: top with a handful of walnuts when serving

Directions:

If using frozen raspberries, make sure to heat them up before blending. Frozen fruit tends to block the chia seed’s ability to puff up in the breakfast pudding, leaving you with a runny pudding and crunchy seeds. So make sure to heat up frozen fruit.

Blend the raspberries, banana, maple syrup, vanilla extract, and ginger.

If you want to create a layered look, mix the alternative milk with the chia seeds in a separate container. Whisk thoroughly to combine. Wait 15 minutes, and stir again. Then to layer your mason jars, spoon 1 few spoonfuls of the raspberry mixture in the bottom of each jar. Add the chia pudding, then finish with a few more spoonfuls of raspberry mixture on top. Option to garnish with walnuts, hemp nuts, pumpkin seeds, etc.

If not layering, add the raspberry mixture to the alternative milk and chia seeds. Pour all of it equally into each jar, shake after 15 minutes, and serve the next morning.

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