Raspberry Chia Pudding

– Delicious – This recipe gives off raspberry cheesecake vibes especially with the creamy addition of greek yogurt and when topped with granola. It’s SO good! 

– Versatile – Depending on the time of day I love eating this chia pudding for breakfast, a snack or even dessert. 

– Portable – Because it’s made in a jar, you can take this with you on the go. 

– fresh raspberries – mashed for the base, plus more for topping, offering a fresh, tart flavor and vibrant color. You can use frozen raspberries if that’s what you have on hand. Just let them thaw slightly so you can mash them easier. 

– chia seeds – the star of the show! They absorb the liquid to create a pudding-like texture while providing fiber, omega-3 fatty acids, and protein. 

– milk – I like using unsweetened almond milk for this recipe, but whatever dairy-free milk you have on hand will work. 

– greek yogurt – adds a rich, creamy texture and a protein boost. I recommend using plain, full fat or 2% yogurt. Try to avoid anything with added sugars! 

– maple syrup – the perfect natural sweetener for this chia pudding. Honey is a good substitute. If you need a sugar-free option, just skip the sweetener all together or use a sugar substitute like stevia or monk fruit. 

Peanut Butter and Jelly Chia Pudding

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