This overnight pudding is the perfect breakfast, highly nutritious and a great source of fiber. Chia seeds are a great antioxidant and the raspberries are loaded with Vitamin C. Make it the night before for a quick, healthy breakfast.
Ingredients For Chia Pudding:
1 cup of coconut milk
1 cup of unsweetened rice milk
6 tablespoons of chia seeds
2 tablespoons of maple syrup
Ingredients For Raspberry Chia Jam:
2 cups of mashed raspberries, defrosted if using frozen raspberries
2 tablespoons of chia seeds
¾ teaspoon of vanilla extract
2 pints of fresh raspberries or strawberries
4 tablespoons of finely chopped pecans, or flaked almonds
Mix the chia seeds, coconut milk, rice milk, and maple syrup in a bowl. Let sit for 10-15 minutes and then stir with a whisk (to prevent lumping), until smooth. Cover the pudding with plastic wrap, chill overnight.
In a small bowl, mix mashed raspberries, chia seeds, and vanilla extract. Cover with plastic wrap and chill overnight.
Stir the pudding with a spoon, just until smooth. Layer the fresh raspberries on the bottom of individual serving dishes, and then spoon in ¼ of the chia pudding into a middle layer, and then add a layer of the raspberry jam. Lastly, use the remainder of the raspberries to garnish the top, finishing it off with the pecans.
This is best eaten within 2 days, but it can be stored in an airtight container in the refrigerator up to 3 days.