Raspberry-Chia Seed Breakfast Pots

    8 hours 20 minutes

    Make this yummy raspberry and chia seed combo the night before for a quick, energy-boosting breakfast. This is best eaten within 2 days, but it can be stored in an airtight container in the fridge for up to 3 days.

    4 people made this

    Serves: 4 

    • 1 cup (250ml) coconut milk
    • 1 cup (250ml) unsweetened rice milk
    • 6 tablespoons chia seeds
    • 2 tablespoons maple syrup
    • 250g fresh raspberries
    • 2 tablespoons chia seeds
    • 3/4 teaspoon vanilla extract

    Preparation:10min  ›  Extra time:8hours10min  ›  Ready in:8hours20min 

    1. 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 cling wrap and chill for 8 hours to overnight.
    2. Mash raspberries in a bowl. Stir in 2 tablespoons chia seeds and vanilla extract. Cover with cling wrap and chill until gelled, 8 hours to overnight.
    3. Spoon some of the raspberry mixture into the bottom of each serving glass. Stir coconut-chia seed mixture with a spoon until smooth; divide evenly among the glasses. Spoon remaining raspberry mixture on top.

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    Reviews and Ratings
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    Reviews in English (4)


    This is delicious and easy! I substituted the maple syrup with brown rice syrup due to temp diet restriction. I am making with maple syrup next time.  -  11 Sep 2018  (Review from Allrecipes USA and Canada)


    I LOVE the recipe for not using sugar. I substituted almond milk as I didn't have any rice milk on hand -- tasted great! It was a perfect way to use fresh-picked raspberries and still avoid sugar. The double-crunchiness of the chia seeds and the raspberry seeds takes a little getting used to -- "seedy," says my husband. :-)  -  23 Jul 2018  (Review from Allrecipes USA and Canada)


    This one of the best chia pudding recipes I have tried yet, though I think the super delicious brand of coconut milk that I used this time (Vita Coco Original) made a difference. I used almond milk in lieu of rice milk. While I love sprinkling berries on my chia pudding, this recipe's chia berry layer is especially delicious and makes for a lovely and delicious breakfast, snack, or dessert treat. (Basically, you can eat this anytime!)  -  17 Jan 2018  (Review from Allrecipes USA and Canada)