Raspberry Chia Seed Pudding
Recipe!
A refreshing, high-fiber way to jumpstart your morning or enjoy as an afternoon snack. I love pairing mine with coconut yogurt and granola for added sweetness and crunch, turning it into a satisfying, well-rounded meal.
Ingredients
1 cup raspberries (fresh or frozen)
¾ cup milk of choice (I prefer coconut milk)
2–3 tablespoons sweetener of choice (agave, honey, or maple syrup)
4 tablespoons chia seeds
Optional Toppings
Coconut yogurt
Fresh raspberries
Homemade granola
Directions
In a blender, combine the raspberries, milk, and sweetener. Blend until smooth.
Pour the mixture into a container and stir in the chia seeds until evenly combined.
Cover and refrigerate for at least 4 hours, or overnight, until thickened.
The pudding will keep in the refrigerator for 3–5 days.
Note
You can easily swap in other berries. Strawberries and blueberries are some of my favorites
