This recipe calls for sprouted Chia Seeds. To do this you will need to let the seeds sit your wet ingredients overnight, or at least 3 hours, in the fridge.
Sprouting your chia seeds: Combine chia seeds, milk, yogurt, syrup, and vanilla in a large bowl. Stir everything until well incorporated. Then cover the bowl with plastic wrap and place in the fridge for three hours, or over night.
In a small bowl smash 170 g raspberries using a fork.
After your chia seeds have rested in the fridge and fully expanded, divide your chia seed pudding into your 16 oz containers with lids. Start by filling each half way full.
Then divide your smashed raspberries into each container. Then add the remaining chia seed pudding into each container ontop of the smashed raspberries.
Top each serving with 5 raspberries and enjoy. Or, place the lid on your containers and store in the fridge for up to 4 days.
A delicious breakfast or healthy snack any time of day!
Chia Seed Raspberry Pudding
Amount Per Serving
Calories 351Calories from Fat 122
% Daily Value*
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.8g
Vitamin A 5IU0%
Vitamin C 35.1mg43%
* Percent Daily Values are based on a 2000 calorie diet.