Simon Romanov

Chia pudding with raspberries  

This simple raspberry chia pudding is made with Greek yogurt and mildly sweetened with maple syrup. This recipe is ideal for meal prepping a nutritious breakfast or snack.  

If you're looking for additional chia pudding recipes, try this basic one, protein chia pudding, or chocolate chia mousse.  

Delicious - This recipe reminds me of raspberry cheesecake, especially with the creamy Greek yogurt and granola topping. It's very wonderful!  

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Versatile - Depending on the time of day, I enjoy eating this chia pudding as a breakfast, snack, or dessert. Portable - Because it is created in a jar, you can carry it with you wherever.  

Fresh raspberries, mashed for the foundation and more for the topping, provide a fresh, tart flavor and bright color. If you don't have fresh raspberries, you can use frozen ones instead.   

Just let them thaw somewhat so you can crush the easichia seeds, which are the star of the show! They absorb moisture, resulting in a pudding-like texture, while also supplying fiber, omega-3 fatty acids and protein.  

Milk - For this dish, I use unsweetened almond milk, but any dairy-free milk would suffice.  


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