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raspberry jam with chia seed pudding

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!

Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 pudding cups
Calories 160 kcal

Ingredients

Raspberry Jam

  • 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

Instructions

Raspberry Jam

  1. Mix raspberries and maple syrup in a small saucepan.
  2. Bring to a gentle boil over medium low heat, stirring.
  3. Let mixture simmer gently for a couple minutes.
  4. Mix cornstarch and water together in a small bowl.
  5. 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.
  6. Pour over a fine strainer and use a spoon to stir the raspberries and separate the jam from the seeds.
  7. Place in a covered bowl in the fridge until cold.

For the pudding

  1. Whisk together all ingredients. Pour into cups alternating with a layer of jam.
  2. Let it chill for 4 hours or overnight.
  3. Top with more jam, dark chocolate pieces, toasted coconut and fresh raspberries.