Vanilla Raspberry Chia Pudding (Print Version)
Creamy chia blend with raspberries, honey, and vanilla; sets overnight for a nutritious and tasty breakfast.
# Ingredients:
01 -
1 cup raspberries (fresh or frozen)
02 -
1 cup milk (cow's milk, almond, coconut, or your preferred type)
03 -
1 tbsp honey or rice malt syrup or pure maple syrup
04 -
1 tsp pure vanilla extract
05 -
1 lemon, juiced
06 -
2 tbsp Greek yogurt (optional)
07 -
3 tbsp chia seeds
# Directions:
01 -
In a food processor or blender, combine raspberries, milk, sweetener, vanilla extract, lemon juice, and Greek yogurt (if using). Blend until smooth and taste to adjust sweetness, if necessary.
02 -
Divide the mixture evenly between two jars. Add 1.5 tablespoons of chia seeds to each jar.
03 -
Seal each jar with a lid and shake well to incorporate the chia seeds. Let rest for 1 hour, then shake again and place in the refrigerator overnight.
04 -
Enjoy the pudding straight from the jar with a spoon the next morning.
# Notes:
01 -
The pudding can be stored in the refrigerator for up to two days.