Chia pudding is all the rage these days and there’s a good reason why.
Not only is chia pudding one of the most photogenic, effortless healthy breakfasts in existence, this Raspberry Chia Pudding also doubles as a filling snack or a sweet dessert.
To make it, mix chia seeds together with almond milk, honey, and fresh berries, then refrigerate and wait. Seriously, it’s that simple.
But if you really want to get the most of the raspberry flavor, mash those berries before adding them to the mixture.
As the chia seeds rest, they’ll absorb up to 12 times their weight in moisture and plump up a texture that resembles pudding.
Want to get creative with chia pudding? This chia pudding recipe will provide you with a basic template that you can mix and match to meet your desired flavor set.
Or try these chia pudding recipes for other delicious flavor combinations.
Raspberry Chia Pudding
- 2 cups unsweetened almond milk
- 2 tsp raw honey
- ½ cup chia seeds
- 2 cups fresh (or frozen) raspberries (reserve 8 for garnish)
- Fresh mint leaves (for garnish; optional)
Combine almond milk, honey, chia seeds, and raspberries in a medium bowl; mix well.
Cover bowl; refrigerate for at least 4 hours or overnight, mixing after 2 hours.
Place chia seed mixture in small serving glasses or bowls; garnish with raspberries and mint leaves if desired.
Body Beast Portions
½ Liquid Protein
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Enjoy as a treat. Be sure to track it.
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