Quick and Easy Chia Pudding for when it's too hot to cook or you just don't wanna
We love this recipe (https://greenkitchenstories.com/chia-raspberry-breakfast/) by GreenKitchenStories. It’s a great make in advance base for a satisfying morning breakfast. It’s easy to make a larger batch to enjoy for the week. I usually make it first thing on Tuesday morning once my fresh NotMilk has arrived. We always use frozen raspberries (the fresh ones get devoured by my sister and I far too quickly to be anything but a grab and go snack)
Raspberry Chia Pudding
(serves 4)
2 cups of Thawed Frozen Raspberries
¾ cup of Shredded Coconut Flakes
¾ cup of Chia Seeds
4 cups of Blanched Almond NotMilk
Instructions
In a large bowl, mash the raspberries with a fork and then stir in the chia and coconut flakes until combined. Pour in the blanched almond NotMilk and stir. Cover and put in the fridge for 3-4 hours. Stir once every hour or so until it has gelled (think of it as a reason to get up from your desk!). Now your beautiful pink chia pudding is ready for the week.
To Serve
Make it special for you. We always add color with fresh or frozen fruit, seeds for texture, and a nut or seed butter for richness. There are no rules, just use what you have and what makes you feel inspired to start your day. If you are feeling fancy (or have extra) use a fresh herb too - like basil or mint.
Topping combos we love
Sliced Yellow plums
Crunchy Almond Butter
Cacao Nibs
Blueberries
Basil
Creamy Cashew Butter
Bee Pollen
Sliced Peaches
Mint
Drizzle of Tahini
Sprinkle of Black sesame seeds
*Optional* honey