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    Categories: Vegan Breakfast RecipesVegan Recipes

Raspberry Chia Breakfast Jars

We love serving this pudding-like, fruity treat in pretty glasses or jars for a light breakfast or snack. If you want to fancy things up a bit, a dollop of coconut whipped cream is also great. Recipe and photos from The Great Vegan Protein Book by Celine Steen and Tamasin Noyes. @2015, Fair Winds Press. Reprinted by permission.

Raspberry Chia Breakfast Jars
Recipe Type: Breakfast
Cuisine: Vegan / Healthy
Author: Celine Steen and Tamasin Noyes
Prep time:
Total time:
Serves: 6
We love serving this pudding-like, fruity treat in pretty glasses or jars for a light breakfast or snack.
Ingredients
  • 12 ounces frozen raspberries, thawed but not drained
  • 12 ounces soft silken tofu or unsweetened plain vegan yogurt
  • ¼ cup pure maple syrup
  • 2 tablespoons maple sugar or light brown sugar, optional
  • ¼ cup white chia seeds
  • ½ teaspoon pure vanilla extract
  • 6 ounces fresh berries (raspberries or blueberries), rinsed and thoroughly drained
Instructions
  1. Place the thawed raspberries in a blender or use an immersion blender to blend the berries until smooth. If you don’t like berry seeds, pass the mixture through a fine-mesh sieve.
  2. Add the tofu or yogurt, maple syrup, and sugar to the berries and blend again until smooth. Place into a large bowl.
  3. Stir the chia seeds and vanilla into the mixture. Cover and chill for at least 3 hours or overnight. Stir before serving.
  4. Place a few of the fresh berries at the bottom of the serving dish. (You can also stir the berries directly into the mixture, keeping a few for garnishing.)
  5. Divide the chia preparation on top and sprinkle with the remaining berries. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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Notes

  • The results will be far richer, but you could use cashew cream instead of tofu or yogurt to make this soy-free. Be sure to prepare it to the consistency of yogurt by adding extra water, if needed. it must also be super smooth.
  • Adjust the quantity of extra sugar as needed. You could also simply use more maple syrup instead of (any) granulated sugar.
  • Regular chia seeds are okay to use, but white chia seeds make for a prettier result.

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Tamasin Noyes and Celine Steen :