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!
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.