Jammy Chia Pudding (Raspberry)

1. 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.
2. 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.
3. Rest and Stir Again
   After 5 minutes, stir once more to break up any clumps of chia seeds.
4. Chill
   Refrigerate for 20 minutes (or overnight) until thickened into a pudding-like texture.
5. 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.