Thick and creamy chia pudding topped with fresh raspberries and a 4-ingredient almond butter sauce for a quick + easy breakfast on the go! Make a single serving for yourself, or multiple jars at once to have breakfast prepped in advance for the entire week!
I’ve been on a major chia pudding kick lately, to the point where I even ate it one night for dinner last week, loaded with lots of fruit and granola.
It’s just so….good. and simple. and filling. and cold. and creamy.
I seriously can’t get enough.
My current favorite way to eat it: made with canned coconut milk so it’s eeeeextra creamy, topped with a mountain of fresh, juicy raspberries (or even frozen ones, which get all soft + jammy when defrosted) and a big drizzle of maple almond butter sauce.
It’s so simple, but so very satisfying. The combination of the cold, creamy chia pudding with the tart-sweet berries, and the sweet, caramel-like drizzle of almond butter on top is just perfect in every way.
The best part is that chia pudding is a make-ahead kind of breakfast, since the chia seeds need a few hours to plump up in the milk and form a gel, so you can (and should) make multiple jars of it at once, to make your life a little easier.
Even if you don’t eat them all for breakfast throughout the week, you might just find yourself home alone one night this week with no motivation to cook anything and that forgotten jar of chia pudding will call to you from the back of the fridge and say “eat me for dinner. you know you want to”. And you will. And it will be the best 30-second dinner you’ve ever had. Trust me.
I think you’re going to LOVE this super uncomplicated, flavor-packed chia pudding recipe. If you make it, let me know what you think by leaving a comment below, or taking a picture of your jar of goodness and sharing it with me on Instagram so I can see!
Raspberry Chia Pudding with Maple Almond Butter Sauce
Prep Time: 5 minutes
Total Time: 2 hours
Serves: 1
Ingredients:
- 2 Tablespoons chia seeds
- 1 cup coconut milk
- 1 Tablespoon almond butter
- 1 Tablespoon water
- 1 teaspoon maple syrup
- 1/4 teaspoon vanilla extract
- 1/2 cup raspberries (fresh or defrosted frozen)
Instructions:
- Pour the chia seeds and coconut milk into a 16-oz jar and stir well to combine. Cover and place in the fridge to chill for at least 2 hours, or up to 5 days, before using.
- Stir together the almond butter, water, maple syrup, and vanilla in a small bowl. It may be a little lumpy and separated at first, but keep mixing and it will smooth out.
- To serve, mash half the raspberries with a fork and swirl them into the chia pudding, then top with remaining raspberries and drizzle with almond butter sauce.