Raspberry Chia Pudding

This overnight pudding is the perfect breakfast, highly nutritious, and a great source of fiber. Make it the night before for a quick, healthy breakfast. This is best eaten within 2 days, but it can be stored in an airtight container in the refrigerator up to 3 days.

Step: 1

Combine coconut milk, rice milk, 6 tablespoons chia seeds, and maple syrup in a bowl. Let sit for 10 minutes. Whisk until smooth. Cover with plastic wrap and chill until the consistency of pudding, 8 hours to overnight.

Step: 2

Mash raspberries in a bowl. Stir in 2 tablespoons chia seeds and vanilla extract. Cover with plastic wrap and chill until gelled, 8 hours to overnight.

Step: 3

Spoon some of the raspberry mixture into the bottom of each serving glass. Stir pudding with a spoon until smooth; divide evenly among the glasses. Spoon remaining raspberry mixture on top.

Per Serving: 301 calories; protein 5.5g; carbohydrates 31.1g; fat 18.9g; sodium 33.5mg.

Eating good breakfast to continue the day had become a fabulous habit. It’s a best way to start my 24 hours off healthfully. The sweet hit from the pickle tree wakes me up and bring me energy to make on the morning. Sugar is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your digestive system and helps keep you feeling full all day , and less likely grab a snack out of the street food before lunchtime.

Making fruit a morning habit is easy . Simply put the fruit in your fridge next to the sweet drink or on the bench next to your grain bowl , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.