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Chia Pudding with Raspberry Jam

This chia pudding with raspberry jam is a fantastic breakfast option! It’s easy, refreshing and protein-packed.
Course Breakfast
Cuisine Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Servings 3
Calories 367kcal
Author Tajda Ferko

Ingredients

FOR THE CHIA PUDDING

  • 3 cups almond milk
  • 10 tablespoon chia seeds
  • 3 tablespoon maple syrup

FOR THE RASPBERRY JAM

  • 2 cups raspberries mashed
  • 2 tablespoon chia seeds
  • ¼ tablespoon vanilla essence
  • Garnish: fresh raspberries, cocoa nibs, coconut shavings, sweetener or melted dark chocolate

Instructions

  • Add 10 tablespoons of chia seeds to 3 cups of milk. Add maple syrup and stir very well. Refrigerate overnight in an airtight container.
  • To make the raspberry jam, mash up fresh or frozen raspberries with a fork. Add chia seeds and vanilla essence. Refrigerate overnight in an airtight container.
  • Create alternating layers of chia pudding and raspberry jam (or simply split them into just 2 layers like I did on the picture).
  • Garnish with fresh raspberries, cocoa nibs, coconut shavings and a drizzle of sweetener or melted dark chocolate.

Nutrition

Calories: 367kcal | Carbohydrates: 44g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Sodium: 335mg | Potassium: 361mg | Fiber: 22g | Sugar: 16g | Vitamin A: 48IU | Vitamin C: 22mg | Calcium: 645mg | Iron: 4mg