I’m like 99% sure that raspberries are my favorite fruit. They’re sweet, tart, juicy and so much more all at once. And with summer sneaking up on us, all the fresh fruit (raspberries or not) are making their way into my kitchen more and more. Farmer’s Markets & Strawberry picking, here I come! Sadly, it’s not that time just yet so I substituted fresh with frozen raspberries for this Raspberry Chia Pudding. And let me tell ya, it was refreshing and delicious!
Packed full of nutritious goodness, this came together in a flash one night (and with only a few ingredients, too) and made for a simple breakfast the following morning. I love making chia puddings for breakfast for many reasons but mostly because they keep me full for most of the morning. I’m a snacker by nature and absolutely love it something curbs that habit for the few hours between breakfast and lunch.
So dig in and let me know what you think 🙂
Raspberry Chia Pudding
– 1/2 cup – 1 cup frozen raspberries
– 1/4 cup place Greek Yogurt (vanilla might work great, too)
– 1/2 cup – 3/4 cup Almond Milk (or any milk you enjoy) –> I’m a HUGE fan of almond milk to the point that cows milk taste strange to me now.
– 1 tsp Vanilla
– Juice of 1 lemon
– 1/4 cup chia seeds
1.) In a blender, combine raspberries, yogurt, Almond Milk, vanilla and lemon juice. Blend until combined much like you would for a smoothie.
2.) In a mason jar or resealable container, combine the raspberry mixture with the chia seeds and stir.
3.) Let it sit for a least 4 hours and overnight if possible.
4.) Once you’re ready to eat it, feel free to add nuts, fresh berries, chocolate chips, or anything else that might tickle your fancy for a little extra texture. I just ate it plain and it did the trick for me!
*This post does contain an affiliate link for some products I’ve used in the past.