One of my favorite go-to, year-round breakfasts is chia pudding. It’s a wonderfully versatile meal you can continuously change up based on the season, your digestive needs, and your palate!
This one is great for summer, with cooling coconut and seasonal raspberries. You can make it the night before or even a couple days in advance. This recipe is a single serving, but you could easily make a large batch for multiple days in a row or multiple people, switching up the fruit or even adding spices. Enjoy!
Raspberry Coconut Chia Pudding
- 1 1/4 cup unsweetened milk alternative of your choice (I used homemade hemp milk)
- 3 tbsp chia seeds
- 2 tbsp unsweetened coconut flakes
- 1/4 tsp vanilla extract
- 3/4 cup raspberries, frozen or fresh
- 1 tsp maple syrup (optional)
– In a mason jar, stir all ingredients together, then put a lid on the jar and shake to thoroughly combine.
– Keep lid on the jar and refrigerate for at least 30 minutes or overnight.
– To serve, stir well again and top with more raspberries if you’d like!
COOKING AND MEAL PREP TIPS:
- Make a large batch of this chia pudding in a large bowl and portion it out into mason jars for easy grab-and-go breakfasts. If you don’t have mason jars, just use whatever containers you do have, and cover. It should last about 4 days in the fridge.
- Switch up the ingredients for some variety, just keep the ratio of milk and chia seeds the same.
- Ingredients you might swap/add: different fruit (frozen, fresh, or dried), more/less/different sweetener, add some nuts, add spices (i.e., cardamom, cinnamon, ginger, nutmeg, etc.),
Enjoy, and stay safe, healthy, and mentally well during these trying times. 💙