- 1 Introduction
- 2 Chia pudding with raspberries and almond milk
- 3 Ingredients
- 4 1/4 cup chia seeds
- 5 1 cup unsweetened almond milk
- 6 1/2 teaspoon vanilla extract*
- 7 1/4 cup fresh raspberries + more for garnish, if desired
- 8 Instructions
- 9 In a bowl, whisk together the chia seeds, almond milk and vanilla extract until well combined. Let stand for at least 15 minutes or up to overnight in the refrigerator.
- 10 Enjoy this delicious, simple breakfast option!
- 11 Conclusion
If you’re looking for a healthy alternative to overnight oats, look no further than the chia pudding. It’s not only delicious, but it also has plenty of protein and fiber. The best part about this recipe is that it’s customizable so that you can make it your own. Add some fruit to sweeten things up or throw in some spices if you’re feeling adventurous!
Chia pudding with raspberries and almond milk
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk
- 1/2 tbsp vanilla extract
- 1/4 cup fresh raspberries + more for garnish, if desired
When you’re writing an ingredients list, the order of your ingredients can be very important. You want to make sure that your reader knows exactly what they’re getting into before they start making your dish or drink.
Here are some ways to think about how to order your ingredients:
- In order of appearance (first in, last out). This is generally considered the most effective way to list a recipe’s ingredients because it gives readers a clear picture of how long each step will take as well as when and where things need to be added or removed from heat. For example: “Add milk, sugar and butter into a saucepan over medium heat.”
- In order for them to understand what they’re looking at (ease). If there are multiple types of flour used in one recipe–say all-purpose flour vs cake flour–you may want those listed separately so readers know which type goes where without having too much confusion about which ingredient would go into which section of their pantry cabinet!
1/4 cup chia seeds
Chia seeds are packed with fiber and omega-3 fatty acids, making them a good source of calcium, iron and other minerals. They also contain more antioxidants than blueberries.
Chia seeds have been used for centuries by people in Central America as a food staple because they’re so nutritious. In fact, they were so important in Aztec society that they were used as currency!
1 cup unsweetened almond milk
Almond milk is a healthy alternative to cow’s milk, and it has many health benefits. Almond milk is rich in protein, fiber, and vitamins A and D. It also contains no fat or cholesterol–which is why it’s often compared to skim or low-fat dairy products.
But the best thing about almond milk? The fact that you can use it in place of any recipe that calls for cow’s milk!
1/2 teaspoon vanilla extract*
- 1/2 teaspoon vanilla extract*
Vanilla extract is made from vanilla beans. Vanilla beans are the fruit of a tropical orchid species, which grow on vines in Mexican forests. The beans are handpicked and soaked in alcohol to make the extract. Vanilla extract can be used in sweet and savory dishes as well as baking, desserts and drinks such as coffee or tea.
1/4 cup fresh raspberries + more for garnish, if desired
Raspberries are a good source of vitamin C, manganese and fiber. Raspberries also contain the antioxidant ellagic acid.
Vitamin C is essential for healthy skin, gums and blood vessels. Manganese helps maintain your immune system and nervous system. Fiber helps keep you full so you don’t overeat when snacking on these berries! Finally, vitamin K plays an important role in blood clotting as well as bone health
- Whisk together the chia seeds, almond milk and vanilla extract in a bowl. Let stand for at least 15 minutes or up to overnight in the refrigerator.
- Top with raspberries just before serving!
In a bowl, whisk together the chia seeds, almond milk and vanilla extract until well combined. Let stand for at least 15 minutes or up to overnight in the refrigerator.
In a bowl, whisk together the chia seeds, almond milk and vanilla extract until well combined. Let stand for at least 15 minutes or up to overnight in the refrigerator. If using a blender, be careful not to over-blend the mixture as it will become too thick and gummy (the consistency of tapioca).
Enjoy this delicious, simple breakfast option!
Chia pudding is a great breakfast option to make in advance and enjoy for a few days. It’s easy to store, so you can make it on Sunday and eat it all week long!
- Store leftovers in an airtight container in the fridge. Chia pudding will keep for up to 5 days if stored properly in the refrigerator.
- Make it more filling by adding coconut milk or nut milk (such as almond milk) before storing it in the fridge overnight; this will thicken up your breakfast dish, making it feel more substantial when you eat it later on down the road.
Chia pudding is a great option for breakfast because it’s quick, easy and healthy. You can make this recipe with any kind of nuts or berries that you like!