Chia Pudding with Raspberries
Make-ahead vegetarian breakfast — chia seeds soaked in milk overnight, topped with raspberries and a touch of honey.
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- Prep
- 5 min
- Serves
- 1 person
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (5)
- Chia seeds30 g
- Whole milk250 g
- Raspberries80 g
- Honey10 g
- Almonds10 g
Method
- 1
Whisk the chia seeds with the milk and a pinch of vanilla in a jar.
- 2
Cover and refrigerate at least 4 hours, ideally overnight, stirring once after 10 minutes.
- 3
In the morning, top with the raspberries and chopped almonds.
- 4
Finish with a drizzle of honey and serve cold.