Breakfast is often a race against the clock. Kids can't find their shoes, that forgotten homework note on the table, and you trying to cram in something healthy while simultaneously applying mascara. Sound familiar? Then this recipe will be your new best friend. This chia seed pudding with raspberries takes five minutes to make in the evening, pop it in the fridge, and a delicious breakfast awaits you in the morning. Healthy, delicious, and stress-free. Win-win-win!
What exactly are chia seeds?
Chia seeds come from the chia plant and look like small black or white seeds. What's so special about them? When you soak them in water, they swell into a jelly-like substance. Nothing unusual, it's just the natural properties of these seeds.
Why are chia seeds so popular? They're packed with omega-3 fatty acids, fiber, protein, and calcium. A tablespoon of chia seeds contains more calcium than a glass of milk and as much omega-3 as a piece of salmon. Plus, they keep your blood sugar levels stable, so no 10 a.m. sugar crash that has you raiding the cookie jar. These little power seeds keep you feeling full until lunchtime. Handy if you have a morning full of meetings and no time for snacks.
The recipe: it doesn't get any easier
This recipe is so simple you can still enjoy it even after a long day at work. No fussing with pans or ovens—just stir and it's ready.
Ingredients (for 2 servings)
- 6 tablespoons chia seeds
- 400 ml coconut milk light (canned)
- 4 tablespoons Greek yogurt
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract (optional)
- 200 grams of raspberries (fresh or frozen)
- Coconut flakes for garnish
This is how you make it
In a bowl, combine the coconut milk, chia seeds, and honey. Stir well, taking your time. This is important, otherwise you'll end up with lumps of chia seeds instead of a smooth pudding.
Start with half the raspberries (they're fine to mash a bit) at the bottom and divide the mixture between two glass jars (or just bowls, but jars look nicer on your breakfast table). Cover with foil or a lid and refrigerate for at least 4 hours. Overnight is ideal—the chia seeds will do their work while you sleep.
The next morning, take the pudding out of the refrigerator. Stir it briefly, as it might settle a bit. Top with the Greek yogurt, the remaining raspberries, and a pinch of shredded coconut. Done!
Variations for every day
The beauty of this basic recipe? The variations are endless. Swap the raspberries for blueberries, mango, or just a spoonful of peanut butter if you prefer something sweet and savory. In the fall, I like to add some cinnamon and apple pieces. Or try adding cocoa powder for a chocolate version—then you'll have chocolate pudding for breakfast, and no one will complain.
No coconut milk at home? Regular milk or almond milk works just fine. The pudding will be a little less creamy, but still delicious. And that Greek yogurt? It adds extra protein and a refreshing flavor, but you can also leave it out for a vegan version.
Meal prep tips that really work
Feel free to make a batch for the whole week. Chia seed pudding will easily keep in sealed jars in the refrigerator for up to five days. Make five jars on Sunday, and you'll have no breakfast stress during the week. Don't add fresh fruit until the morning, otherwise it will get mushy.
💡 Pro tip: use old jam jars for your pudding. They look great, are durable, and you can easily take them to work if you're running late again.
Long story short
Is chia seed pudding a miracle cure? No. But it is an easy, hassle-free way to enjoy a healthy breakfast. It's filling, tastes great, and requires minimal effort. For busy mornings where you normally rush out the door with a cup of coffee and a cracker, this is a cheerful upgrade!
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