This Raspberry Chia Pudding is packed with flavor from raspberries, vanilla, and brown sugar - and loaded with healthy protein from chia seeds. It makes a tasty and simple overnight breakfast recipe. Perfect for meal prep!
Chia seed pudding has become an internet sensation. And for good reason! It's a fun and easy way to have a delicious vegan breakfast ready to grab and go in the morning!
This berry-loaded version is one of my new favorites. It comes from The Great Vegan Protein Book - which you totally check out if you're into plant based cooking!
This Raspberry Chia Pudding is:
- Loaded with fresh berry flavor.
- Creamy and indulgent.
- Loaded with healthy protein!
- An easy overnight breakfast recipe.
- Perfect for meal prep.
Tips & Tricks
We love serving this pudding-like, fruity treat in pretty glasses or jars for a light breakfast or snack. It's so pretty, it feels like you're dining in a fancy cafe.
If you want to fancy things up a bit further, a dollop of coconut whipped cream or a drizzle of vegan nutella are also great additions.
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 be super smooth!
Adjust the quantity of extra sugar, to your own taste. You could also simply use more maple syrup instead of adding any sugar.
Regular chia seeds are okay to use, but white chia seeds make for a prettier result.
More Recipes
If you love this recipe, be sure to check out these other vegan breakfast ideas:
Recipe and photos from The Great Vegan Protein Book by Celine Steen and Tamasin Noyes. @2015, Fair Winds Press. Reprinted by permission.
Recipe
Raspberry Chia Breakfast Jars
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
- 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.
- Add the tofu or yogurt, maple syrup, and sugar to the berries and blend again until smooth. Place into a large bowl.
- Stir the chia seeds and vanilla into the mixture. Cover and chill for at least 3 hours or overnight. Stir before serving.
- 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.)
- 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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