If you have this raspberry chia pudding for breakfast it’s definitely going to be the best meal of your day! This chia pudding is so easy to make and looks so pretty. If you go for the easy version of this breakfast it would literally only take a minute to prepare in the morning. But even if you decide to go for the really pretty version it won’t take more than 5 minutes.
How to make Chia Pudding?
Chia pudding is really easy to make. I recommend making the chia pudding the evening before. This way the pudding can soak overnight and can be used immediately in the morning.
To make the chia pudding the only thing you’ll have to do is mix the chia seeds with some plant based milk. And if you like add a sweetener of your choice. I’ve added maple syrup to make the chia pudding a little sweeter.
When you’ve mixed all the ingredients you just put the bowl in the refrigerator and let the chia pudding soak overnight. In the morning the chia pudding should be ready. If you take the chia pudding out of the refrigerator and still think the pudding is a little too thin. You can whisk the chia pudding a couple times with a spoon and you’ll see that the pudding will become a little thicker.
How to make Raspberry Chia Pudding?
To add some extra flavour to the chia pudding we’re going to add some raspberry sauce. The raspberry sauce is really easy to make. Just heath up the raspberries with a splash of water and cook until the raspberries are soft and juicy. Add some maple syrup or other sweetener if you like.
You can also make the raspberry sauce in the microwave. Simply put the raspberries with a little water in the microwave for 30-60 seconds until they are soft and juicy.
Technically your breakfast could be done after these two steps. If you are in a hurry you can just mix the raspberry with the chia pudding, add some coconut milk and enjoy it immediately. But if you want the raspberry chia pudding to look extra pretty you can easily create some nice layer with the raspberry sauce, chia pudding and coconut milk.
How to layer a Raspberry Chia pudding?
To make the chia pudding look really nice we want to create three different layers with the raspberry sauce, chia pudding and coconut milk. It may look a bit complicated but is actually really easy.
- For the first layer we’ll use the pure raspberry sauce.
- For the second layer mix 2-3 tbsp of juice from the raspberries with the chia pudding to give the chia pudding a pink colour.
- And the top layer is coconut milk.
After you’ve put the raspberry sauce in a glass scoop 3-4 tbsp of the pink chia pudding on top of the raspberry sauce. You don’t want to pour the pink chia pudding immediately on top of the raspberry sauce because the layers are going to blend too much. By adding a few tbsp of chia pudding first you’ll create a cushion for the remaining chia pudding.
If the raspberry sauce and pink chia pudding have blended a little you can clean up the layer by pressing the pink chia pudding down with a spoon. Just slowly press the pink chia pudding over the raspberry sauce on the spots where you want the layer to look cleaner.
Since the density of the chia pudding is a lot higher than the coconut milk you can just add the coconut milk on top of the chia pudding any way you like.
For the finishing touch add a few raspberries on top of the coconut milk. If you have a thinner coconut milk the raspberries will sink a little in the coconut milk. Don’t worry if this happens. Just add some more raspberries on top.
15g chia pudding Enjoy!
180ml plant based milk
2-3 tbsp Maple syrup
1 cup Raspberries
A splash of water
Extra raspberries for garnishing (optional)
15g chia pudding