Jammy Chia Pudding (Raspberry)
Snacks
Ingredients:
- 125 g (1 cup) frozen or fresh raspberries
- 1–2 tbsp maple syrup (to taste)
- 35 g (¼ cup) chia seeds
- 240 ml (1 cup) dairy-free milk
- fresh blueberries or raspberries
- sliced banana
- granola
Equipments:
- Microwave-safe bowl
- Serving jar or bowl
- Stirring spoon or whisk
- Measuring cups and spoons
Features:
Gluten-Free
Meal Prep Friendly
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Instructions:
- Microwave the Raspberries
Place 125 g (1 cup) raspberries in a microwave-safe bowl. Microwave on high for 1 minute 30 seconds until soft and jammy. - Mix the Base
Add 1–2 tbsp maple syrup, 35 g (¼ cup) chia seeds, and 240 ml (1 cup) oat milk to the warm raspberry mixture. Stir thoroughly until fully combined. - Rest and Stir Again
After 5 minutes, stir once more to break up any clumps of chia seeds. - Chill
Refrigerate for 20 minutes (or overnight) until thickened into a pudding-like texture. - Top and Serve
Top with fresh raspberries, sliced banana, and granola. Keeps in the fridge for up to 3 days.
Notes: The initial 5-minute stir is important — chia seeds clump quickly. Stir twice before chilling for the smoothest texture. Oat milk gives the creamiest result but any dairy-free milk works.
Storage: Store covered in the fridge for up to 3 days. The pudding will continue to thicken. Stir before serving and thin with a splash of milk if needed.
Swaps: Use frozen blueberries or strawberries instead of raspberries for a different jammy flavor. Swap maple syrup for agave or a Medjool date blended with the milk.
Tips: Make 2-3 jars at once for an easy meal-prep breakfast or snack throughout the week. For a thicker pudding, increase chia seeds to 40 g (5 tbsp) or reduce milk slightly.
Jammy Chia Pudding (Raspberry)
Ingredients:
- 125 g (1 cup) frozen or fresh raspberries
- 1–2 tbsp maple syrup (to taste)
- 35 g (¼ cup) chia seeds
- 240 ml (1 cup) dairy-free milk
- fresh blueberries or raspberries
- sliced banana
- granola
Equipments:
- Microwave-safe bowl
- Serving jar or bowl
- Stirring spoon or whisk
- Measuring cups and spoons
Features:
Instructions:
- Microwave the Raspberries
Place 125 g (1 cup) raspberries in a microwave-safe bowl. Microwave on high for 1 minute 30 seconds until soft and jammy. - Mix the Base
Add 1–2 tbsp maple syrup, 35 g (¼ cup) chia seeds, and 240 ml (1 cup) oat milk to the warm raspberry mixture. Stir thoroughly until fully combined. - Rest and Stir Again
After 5 minutes, stir once more to break up any clumps of chia seeds. - Chill
Refrigerate for 20 minutes (or overnight) until thickened into a pudding-like texture. - Top and Serve
Top with fresh raspberries, sliced banana, and granola. Keeps in the fridge for up to 3 days.
