Raspberry Chia Seed Pudding
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those teeny tiny little chia seeds
make for one delicious raspberry pudding that is guilt free
cha cha cha chia
You always know it’s holiday time when that commercial comes on.
I never owned a chia pet, but I can tell you I am a big fan of the seeds.
For the longest time I have been using the seeds on cereal, in pancakes, and muffins, and I even sprinkle some on my yogurt in the morning. Those little seeds pack a lot of nutrition into a teeny tiny package. They are loaded with fiber, protein, Omega-3 fatty acids. They may even be able to help with weight loss {crossing my fingers here}
A few weeks back, my dad and I took the kids to see the Amgen Tour of California; Stage 2 was in Folsom right down the street from our house. Our entire neighborhood was blocked off for the festivities, and of course the food trucks were the kids favorite part. One booth was passing out Chia Pods. I wasn’t sure what I was even taking, but they were fruity, and I was HOT, and it sounded better than a greasy piece of pizza or burger. Did I mention that it was HOT!
Turns out the pods were refreshing and delicious. I had blueberry, Stella chose Mango. We were fans, and with only 3 ingredients I was pretty sure I could do it at home.
I made my pudding the night before, but it really only needs to gel for a couple of hours. It makes a great healthy breakfast or anytime snack.
I blended my raspberries with the coconut milk {homemade recipe here} but you could puree them, or any other fruit you chose, and then add them to the milk and chia seeds. Depending on your fruits sweetness, you may want to add a few teaspoons of honey or maple syrup. My berries were pretty sweet, so I didn’t add anything extra.
I’ve said it before, if you can buy it I will try to make it.
Chia seed pudding is another successful kitchen DIY.
Ingredients
- 1 cup of coconut milk {I used homemade}
- 1/2 cup of raspberries
- 1/4 cup of chia seeds
Instructions
- combine the milk and fruit in the jar of a blender
- blend until smooth
- pour into a mason jar
- add the chia seeds
- close lid tightly, and give it a good shake
- refrigerate and allow to gel for at least 3 hours {I let mine sit overnight}
Enjoy!
Yum. I always add chia seeds to my smoothies which contain most of the same ingredients except I use milk kefir instead of coconut milk and a couple of bananas for sweetness. I’ll have to try this combo as a pudding sometime. Chia seeds are so great and an easy addition for some quick and easy nutrients and fiber.
oh, I bet bananas would be SO good! I’ll be trying that tomorrow
That looks sooo yummy! Another great recipe Heather 🙂
Happy Blogging!
Happy Valley Chow
you are too kind
Absolutely love the flavor as well as the texture in this. So perfect for a summer treat!!
thanks Matt, I love it
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This sounds amazing! Could almond milk be subbed instead of coconut or will there be a change in consistency?
I bet almond milk would work very well
I’ve been making this for a few years- I always use almond milk- and I add chopped fruit, chopped nuts, cinnamon, a dab of nutmeg& cardamom- sooooo wonderful!
that sounds delicious
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This is so delicious! I used almond milk with strawberries and bananas. Thank you!
thanks so very much!!
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This looks so good and so simple!! If I don’t want to make my own coconut milk, would it be full fat coconut milk that you buy in cans or the kind you find in the refrigerator with almond milk etc? Tho your recipe for the milk sounds so simple too, just don’t have it on hand right now.
any milk or milk alternative would work
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