Vanilla Raspberry Chia Pudding
Are you a morning person? I’m definitely not. Getting out of bed isn’t such a big deal for me but being really focused on my work after that is another story. No matter what techniques I use, you won’t get anything good out of me in the morning. And later on in the afternoon, the magic happens. In just a few hours, I’ll cross almost everything from my to-do list and be super productive. That’s funny how it works!
Today I have a recipe that should help you get out of bed in no time, morning person or not. These little vanilla raspberry chia puddings you see here make a very delicious breakfast you’ll be anxious to eat when you wake up. It feels like eating dessert for breakfast… But that’s not the best part – at least for me! Since you did all the work the night before, you’ll just have to open the fridge, grab your pudding and enjoy. Healthy, delicious breakfast with zero prep? I say yes!
Nutrition facts (using reduced fat cow's milk)
Cal: 231.5 - Protein: 9.5g - Fat: 8.45g - Carbs: 31g - Fiber: 10.25g - Sugar: 12.4g
WW Old Points: 5 pts - WW Points+: 6 pts
- 1 cup raspberries, fresh or frozen
- 1 cup milk - dairy, coconut, almond... (I used canned coconut milk)
- 1 tbsp honey (or rice malt syrup or pure maple syrup)
- 1 tsp pure vanilla extract
- the juice of one lemon
- 2 tbsp greek yogurt (optional)
- 3 tbsp chia seeds
- In the bowl of your food processor or blender, combine all the ingredients except chia seeds and process until smooth.
- Pour mixture into two jars. Add 1.5 tablespoons to each jar.
- Put the lid on and give it a good shake to incorporate chia.
- Let it rest for about 1 hour, shake again and let it rest in the refrigerator overnight. Eat by the spoonful when you wake up in the morning 🙂
It will keep two days in the fridge.