Spoon into this chia breakfast pudding with tangy raspberries and toasted coconut. An easy, delicious and nutritious make-ahead breakfast recipe.
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.
In each small jar, create alternating layers of chia pudding and raspberry mixture.