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Vanilla and raspberry chia pudding recipe

40 ratings

Kick start your morning with a brekkie pot bursting full of goodness. This chia pudding recipe is made with chia seeds, creamy yogurt and a layer of raspberries, this healthy breakfast tastes so good, you’ll be fooled into thinking you’re eating a devilish dessert. See method

Serves 4
15 mins to prepare, plus chilling
169 calories / serving
Healthy
Vegetarian

Ingredients

400ml almond milk
100ml natural yogurt
4 tsp honey
1 vanilla pod
100g chia seeds
250g raspberries
few mint leaves to serve

Each serving contains

Energy
710kj
169kcal 8%
Fat
10g 15%
Saturates
1g 7%
Sugars
7g 8%
Salt
0.8g 13%

of the reference intake
Carbohydrate 9.7g Protein 7.6g Fibre 9.8g

Method

Mix together the almond milk, 60ml yogurt and the honey. Cut the vanilla pod in half, scrape out the seeds and add them to the mixture. Stir in the chia seeds.
Divide the mixture in half. Mash the raspberries (reserving 8) with a fork until they are a purée. Set 100g to one side and stir the rest through one half of the mixture.
Chill both mixtures in the fridge for 30 mins to firm up.
Pour the raspberry mixture into 4 jars. Top each with a layer of the remaining mashed raspberries. Spoon the white mixture over the top to give a layered effect.
Divide the remaining yogurt between each jar. Finish with a couple of raspberries and mint leaves.

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