RASPBERRY CHIA PUDDING

Raspberry Chia Pudding image

This overnight pudding is the perfect breakfast, highly nutritious, and a great source of fiber. Make it the night before for a quick, healthy breakfast. This is best eaten within 2 days, but it can be stored in an airtight container in the refrigerator up to 3 days.

Provided by Utzy Naturals

Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch

Time 8h20m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup coconut milk
1 cup unsweetened rice milk
6 tablespoons chia seeds
2 tablespoons maple syrup
2 cups fresh raspberries
2 tablespoons chia seeds
¾ teaspoon vanilla extract

Steps:

Combine coconut milk, rice milk, 6 tablespoons chia seeds, and maple syrup in a bowl. Let sit for 10 minutes. Whisk until smooth. Cover with plastic wrap and chill until the consistency of pudding, 8 hours to overnight.
Mash raspberries in a bowl. Stir in 2 tablespoons chia seeds and vanilla extract. Cover with plastic wrap and chill until gelled, 8 hours to overnight.
Spoon some of the raspberry mixture into the bottom of each serving glass. Stir pudding with a spoon until smooth; divide evenly among the glasses. Spoon remaining raspberry mixture on top.

Nutrition Facts : Calories 301.4 calories, Carbohydrate 31.1 g, Fat 18.9 g, Fiber 12.7 g, Protein 5.5 g, SaturatedFat 11.4 g, Sodium 33.5 mg, Sugar 9 g