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Raspberry and Mint Cheeky Chia Pudding

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This low FODMAP chia pudding recipe will make you feel great – and is a great change from your usual gluten/dairy free breakfast if it’s starting to get a bit repetitive. It’s wonderfully simple, creamy and loaded with good stuff and if you make it in a jar it’s easily transportable to work or school the next day too.

Anything you can make the night before already gets bonus points from me and this was so good I didn’t know whether to have it for breakfast or keep it for a cheeky dessert! (And that’s a problem I’m pretty happy with having.)

Further Food Commentary:

Chia seed pudding is a great super food swap! These tiny nutrients are packed with omega 3s, which can lower triglycerides and raise HDL or the "good" cholesterol. The fruit in this bowl adds a touch of natural sweetener that are high in antioxidants like vitamin C, which keeps the immune system strong and healthy. Coconut water is extremely hydrating, low in calories, fat free and boasts more potassium than 4 bananas! Make this delicious pudding at night for an easy grab and go breakfast!

By Ale Zozos

Raspberry and Mint Cheeky Chia Pudding

Stars ( Reviews)

  • Prep Time:5 minutes
  • Cook Time:soaked overnight
  • Servings: 2

Ingredients

¼ cup chia seeds
1 cup plant milk (I like almond or rice)
1 teaspoon organic vanilla extract
1 tablespoon pure maple syrup
1 large frozen banana
1 cup mixed raspberries and strawberries
¼ cup coconut water

optional: fresh fruit, nuts, seeds and mint to serve

Instructions

1. Place chia seeds, plant milk, vanilla and maple syrup in a jar or bowl and mix well.
2. Place covered in the fridge and mix every 1-2 hours before leaving overnight to set.
3. In the morning, blend the banana, berries and coconut water until they reach the consistency of ice cream. Spoon into one or two jars.
4. Grab the chia pudding out of the fridge and give it one final shake or mix and spoon on top of the smoothies.
5. Top the pudding with fresh fruit, nuts, seeds and mint to serve.
6. Chia pudding will keep refrigerated for 1-2 days.

1. Place chia seeds, plant milk, vanilla and maple syrup in a jar or bowl and mix well. 2. Place covered in the fridge and mix every 1-2 hours before leaving overnight to set. 3. In the morning, blend the banana, berries and coconut water until they reach the consistency of ice cream. Spoon into one or two jars. 4. Grab the chia pudding out of the fridge and give it one final shake or mix and spoon on top of the smoothies. 5. Top the pudding with fresh fruit, nuts, seeds and mint to serve. 6. Chia pudding will keep refrigerated for 1-2 days.

Nutrition Information

Per Serving:  Calories: 268; Total Fat: 8g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 66mg; Potassium: 480mg; Carbohydrate: 41g; Fiber: 15g; Sugar: 19g; Protein: 8g


Nutrition Bonus: Vit C: 61%; Calcium: 19%; Iron: 17% 

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One thought on “Raspberry and Mint Cheeky Chia Pudding

  1. Hannah Bornstein

    LOVE the idea of layering chia pudding over a smoothie base! I subbed blueberries for raspberries in my version and added spinach to make it a green smoothie and it was wonderful! Thanks for the inspiration!

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