Raspberry-Chia Seed Breakfast Pots
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.
Ingredients
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
Directions
Preparation:10min ›
Extra time:8hours10min ›
Ready in:8hours20min
- 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.
- 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.
- 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
Global Ratings:
(2)
Reviews in English (2)
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)
Interesting texture. I used almond milk instead of rice. I'm not a fan of maple, so next time I'll use agave. Thank you for the recipe. - 12 May 2017 (Review from Allrecipes USA and Canada)