Spoon into this chia breakfast pudding with tangy raspberries and toasted coconut. An easy, delicious and nutritious make-ahead breakfast recipe.
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Serving Size 5
Ingredients
1½cupsunsweetened coconut milk beverage
6tablespoonschia seeds
2tablespoonspure maple syrup
2teaspoonspure vanilla extract
2tablespoonsraspberry jam
½cupfresh raspberries, plus more for topping
¼cupunsweetened shredded coconut, toasted
Instructions
In a small bowl, add 6 tablespoons of chia seeds to 1½ cups milk. Stir in 2 tablespoons of maple syrup and 2 teaspoons of vanilla. Whisk and set aside for 15 minutes. Stir one more time.
Meanwhile, add 2 tablespoons of raspberry jam to a jar or small bowl and mix in ½ cup of raspberries. Combine with a spoon, mashing raspberries until small chunks remain.
In each small jar, create alternating layers of chia pudding and raspberry mixture.
Top each jar with toasted coconut and fresh raspberries. Enjoy!
Notes
This pudding can be prepared the night before or 20-30 minutes before consuming. Chia thickens as it sits, so you may need to adjust the milk to chia ratio to your preference.
Play around with different flavour combinations. For instance, almond milk can be used in place of coconut. You can also change up the fruit and jam to blueberry, blackberry, strawberry and more. Sugar-free is an option too if you're following the Keto diet.
To toast coconut, place in preheated 350°F oven for 10-15 minutes, stirring a few times. Allow to cool.
Top the chia pudding with fresh fruit and coconut right before serving for best results.
Store in the refrigerator covered for up to 2 days (without toppings).