Creamy Raspberry Chia Pudding
Looking to switch up your breakfast? We’ve got the recipe! This delicious and easy raspberry chia pudding will keep you full and satisfied until lunch. Chia pudding is high in protein, full of omega-3s and packed with fibre. It’s also the easiest breakfast to meal prep on a Sunday and enjoy all week long whether you’re an on-the-go professional, busy mum or anything in between!

Ingredients
1/2 cup fresh or frozen raspberries
3/4 cup almond milk or coconut milk
1 tbsp maple syrup
1/2 tsp vanilla extract
1/4 cup chia seeds
Toppings (optional)
Fresh fruit
Toasted coconut flakes
Crunchy granola
Cacao nibs
Creamy peanut butter or almond butter
Method
Start by making the raspberry milk. Blend the raspberries, milk, maple syrup and vanilla extract in a blender until smooth.
Tip: Swap your milk for full-fat coconut milk for an extra creamy, rich blend (not quite as healthy but even more delicious).
Pour the mixture into a bowl and add the chia seeds. Whisk together until well combined.
Place in the fridge to set for at least 1 hour, or overnight for best results. Store this sealed in the fridge for up to 5 days. You can either store it in a large container or small jars, so you have individual portions ready to go.
Your new favourite filling breakfast, afternoon snack or healthy dessert!