This raspberry chia pudding with almonds is a tasty recipe friendly to most diets. The great thing about it is that you can make the preparations the previous night and enjoy it for a quick grab ‘n go breakfast!
Chia seeds are an edible seed from the Salvia hispanics plant of the mint family. They uniquely absorb up to twelve times their weight in liquid and when soaked create a gel like texture. Their hydrophilic property make for fun real food creations like this pudding.
These tiny powerhouses are full of healthy omega-3 fats, fiber, antioxidants, vitamins and minerals, and some protein. As a mom, I love that chia seeds in recipes like this pudding provide my kids with lasting energy and a boost of hydration — perfect for our primal lifestyle. Chia seeds are great for kids.
Chia pudding is a great way to encourage your kids to participate in the kitchen. Even little helpers can measure and stir the seeds, milk, and sweetener together. Kids love to help prepare it in the evening and check out the change in the morning.
I love the taste combination of raspberries and almonds, and the texture addition of the hemp seeds, but you and your family can also be creative with toppings.Print
- 3 Tbsp. chia seeds
- 1 can coconut milk
- 1–2 Tbsp. raw honey
- 1/2 tsp. pure vanilla
- Dash of cinnamon
- Fresh raspberries
- Sprinkle of shelled hemp seeds
- Handful of raw almonds
- Combine chia seeds, coconut milk, honey, vanilla, and cinnamon in a glass container and whisk vigorously to combine ingredients.
- Cover the container and place in the refrigerator overnight.
- In the morning give the mixture one more whisk and add a splash of additional dairy-free milk to your desired thickness.
- Divide the chia mixture into 2 to 4 servings and top with fresh raspberries, raw almonds and a sprinkle of shelled hemp seeds.
- The chia seeds like to clump together, so take a look as you whisk to make sure they are evenly mixing into the coconut milk.
- Change up the type of fruit and nuts for ﬂavor variation.