Raspberry Chia Breakfast Jars
Recipe type: Breakfast
Cuisine: Vegan / Healthy
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.
  • 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
  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.
Recipe by VegKitchen at https://www.vegkitchen.com/raspberry-chia-breakfast-jars-2/