Waking up for this raspberry chia seed pudding is a great way to bring excitment to your day!
Chia seeds + raspberries!
This is such an amazing combination. It's especially nice with the creamy coconut milk and a touch of sweetener, like stevia.
The chia seeds offer a punch of antioxidants, fiber, protein, healthy fats, calcium, manganese, magnesium, and phosphorus. Mix it up the night before and grab a snack-sized jar on your way out the door in the morning or have it as breakfast. It's real treat!
What You'll Need
2 cups coconut milk
1/4 cup of fresh or frozen raspberries
sweetener (I used stevia)
1/2 cup chia seeds, divided
What You'll Need To Know
Add coconut milk, raspberries and sweetener to a blender and blend for 30 seconds to one minute. In two pint-sized mason jars, add 1/4 cup of chia seeds to each jar.
Divide contents of the blender between the two jars.
Stir with a spoon or put a lid on both jars and shake. If shaking, make sure all of the seeds from the bottom get mixed in.
Refrigerate for at least an hour until the chia seed pudding thickens.
Transfer to snack-sized 4 ounce mason jars.
Recipe makes 2-3 servings.