I’m not a morning person. It’s just a fact. I would love to be, I dream of being one of those “get up and go” people, who’s up at 5am, smashes out an awesome workout then comes home, raring for the day.
Alas, it’s not to be. Most mornings I’m convincing myself to get up some time before 8am, then stumbling into the shower/kitchen, looking for a breakfast that doesn’t take any brain power.
The only thing that stops me reaching for the coco pops most days, are make-ahead breakfasts like this raspberry chia pudding. I only tried chia pudding for the first time earlier this year, and I’m totally hooked.
Not only are chia seeds amazingly good for you, but they are also super filling, so I’m left feeling fuelled and at least a BIT more awake and ready for the day ;)
| Prep Time | 15 minutes |
| Passive Time | 2 hours |
| Servings |
Servings |
- 2 tbsp Chia Seeds
- 3/4 cup (175ml) Almond milk (or other plant milk of your choice)
- 1 tbsp Maple Syrup (or other natural sweetener)
- 1/2 cup (60g) Fresh Raspberries
Ingredients
| |
- Press the raspberries through a sieve with the back of a spoon to release all the juice. Put a bowl underneath the sieve to capture all the juice. Once you've got as much out as possible, discard the remaining pulp.
- Add the almond milk, maple syrup and chia seeds to the bowl with the raspberry puree and mix well. Cover and put into the fridge for at least 2 hours, stirring after 30 minutes to avoid lumps. If you can leave the chia pudding in the fridge overnight to set, that's even better!
- Serve layered with jam and granola or any other things you like!.
Chia pudding can be stored in the fridge for up to 3-4 days in an airtight container.
About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
