This smooth + creamy raspberry blended chia pudding feels like dessert, but it’s a high fiber breakfast you prep the night before, with fresh or frozen raspberries, for effortless mornings.
Made fruit-on-the-bottom style for a juicier raspberry flavour, this high fiber blended chia pudding is so rich and creamy!Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
I’ve been a gut health dietitian for a loooooong time, so it makes me happy that you like chia puddings. Chia seeds are packed with fiber and so, so good for your gut. But I’ll be totally honest, I personally have a bit of a texture thing about jelly textures. I can’t even bite into a super ripe banana!!
So my fave way to eat chia puddings is actually a blended chia pudding.
Because I did grow up with a ton of pudding cups in my lunch box and will crush a yummy pudding, any day of the week. Case in point: my peanut butter blended chia pudding is a forever staple in this house.
If you’re looking for a naturally vegan and gluten free meal prep breakfast that takes less than ten minutes of hands on time, one packed with a whopping 15 grams fibre, this creamy raspberry chia pudding is IT. It makes two servings, it’s easy to double and it tastes so good, it will make you excited for breakfast. You could even break it into four snack-sized servings too.
Looking for more gut-friendly recipes?
Grab a copy of my book, Good For Your Gut!
A better way of making raspberry blended chia pudding
I’m super proud of this raspberry chia pudding because it was actually kind of hard to get right. It’s always the recipes I think will be “easy” that give me the most trouble, despite being a recipe developer for over a decade!
I think frozen raspberries produce the best flavour – and colour! – for this recipe but you can totally use fresh too. Just be sure to mash them well as they won’t break down and get as juicy as frozen do otherwise!My first couple of attempts tasted straight up weird. And somehow, not like raspberries at all – despite using a good amount of raspberries!
And as I was staring at my latest failed attempt, I had a brainstorm: what if I did it fruit on the bottom style? BINGO.
The raspberry flavour was so juicy and tart and balanced the creamy vanilla base so perfectly. There’s no yogurt, just your favourite milk (I use soy for protein!) and a ton of fresh or frozen raspberries.
I highly recommend you DON’T blend the raspberries into the chia pudding. You get a much juicier raspberry flavour this way!More fiber-packed chia puddings for breakfast meal prep:
High Fiber Blended Raspberry Chia Pudding
2 meal size servings
Prep Time: 10 minutes mins
Chilling Time: 4 hours hrs
Total Time: 4 hours hrs 10 minutes mins
This smooth + creamy raspberry blended chia pudding feels like dessert, but it’s a high fiber breakfast you prep the night before, with fresh or frozen raspberries, for effortless mornings.
Pin Print- 2 cups fresh or frozen raspberries
- 2 cups your favourite milk, I like protein-rich soy milk
- ¼ cup whole chia seeds
- ¼ cup maple syrup
- 2 teaspoons vanilla
- ⅛ teaspoon salt, don't skip it!
Divide the raspberries between two pint (500mL) mason jars.
Smash with a fork.
Place the milk, chia seeds, maple syrup, vanilla and salt in a high speed blender and blend on high until smooth, 1 full minute.
Pour over the raspberries, divided between the two jars, and let set for at least 4 hours or overnight in the fridge.
If using fresh, be sure to really smash the berries so they're juicy and jammy. If using frozen, just ensure the raspberries crumble. They'll juice up on their own overnight.
Disclaimer: This story is auto-aggregated by a computer program and has not been created or edited by evesfit.
Publisher: Source link
