Raspberry And Chia Breakfast Pudding

Raspberry And Chia Breakfast Pudding

Who said chia pud’s need to be beige? I love to play with different combinations e.g. berries, mango and coconut, nut butters, nut milks, dates or even fresh fruit or vegetable juices. I often pack my creation in a jar, leave it in the fridge overnight then take it with me to eat at work (I would prefer to eat at home but unfortunately I am extremely time poor!).

So if you’re looking for an extremely satisfying, quick and tasty breakfast – look no further…my Raspberry and Chia Breakfast Pudding is your answer!

Serves 1


1 cup / 125 g fresh or thawed frozen raspberries (works well with mixed berries too)
1 vanilla bean or vanilla extract
3 tbsp desiccated coconut, unsweetened
3 tbsp chia seeds
1 cup almond milk (coconut milk is also delish)


Add berries, vanilla and almond milk into a blender and blitz for 30 seconds. Stir through coconut and chia seeds then pour into your serving container and set aside for 30 minutes/overnight.

Top with desired fruit or nut butter or simply enjoy on it’s own.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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