Come check out this amazing Chia Seed Pudding with Raspberry Jam.
I have the biggest sweet tooth there ever was! I am the Sweet Tooth queen! For real, I could have sweets for breakfast, lunch and dinner.
You can see, by browsing my blog, that I state true facts here!
What happens is that, if I were to eat all the sweets I bake, or if I allowed myself to make more sweets than I already do, I would probably be a planet!
So, balance is necessary!
That’s where the chia seed pudding comes in!
It’s so freaking easy to make, I swear I can make it with my eyes closed.
And the best part is that it’s so versatile, you can literally top it with anything!
There are two ways to approach Chia Seed Pudding making: either by whisking the ingredients, or by blending them.
By whisking the ingredients, you save yourself some dishes (hello, who likes to wash blenders?), and you end up with the most delicious texture, biting into the chewy seeds!
When you use a blender, you end up with a smoother texture, just as delicious. But seriously, I enjoy the chewy seeds way too much, so I always end up whisking my ingredients!
For sweeteners, I like to use maple syrup, or even dates!
Get creative, add some fruit, nuts, use different kinds of milk. Make it at night, leave it in the fridge for breakfast on the next day. You will be enjoying a healthy, sweet and delicious treat for breakfast, and that will be the best part of your morning (ok, besides coffee).
Chia Seed Pudding with Raspberry Jam
This Chia Seed Pudding with Raspberry Jam is a delicious treat. Topped with toasted coconut, dark chocolate and fresh raspberries! Make it at night and enjoy for breakfast the next morning!
- 5 oz raspberries frozen or fresh
- 1 tablespoon maple syrup
- 1 teaspoon cornstarch
- 1/4 cup cold water
For the pudding
- 1/3 cup chia seeds
- 1 1/4 cup almond milk
- 4 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Mix raspberries and maple syrup in a small saucepan.
- Bring to a gentle boil over medium low heat, stirring.
- Let mixture simmer gently for a couple minutes.
- Mix cornstarch and water together in a small bowl.
- Add cornstarch mixture to pan, keep stirring and simmering over medium low heat for a few minutes, until jam is thick and has a deeper color.
- Pour over a fine strainer and use a spoon to stir the raspberries and separate the jam from the seeds.
- Place in a covered bowl in the fridge until cold.
For the pudding
- Whisk together all ingredients. Pour into cups alternating with a layer of jam.
- Let it chill for 4 hours or overnight.
- Top with more jam, dark chocolate pieces, toasted coconut and fresh raspberries.