Eat well. Live well.
Print hero

Raspberry & coconut chia pudding breakfast bowls

Serves: 1
Prep: 10
Cook: 10

    Often sleep in and run out of time to eat breakfast? These chia puddings can be made ahead of time and kept in small jars, making them an awesome brekky for when you’re on the go.

    Ingredients

    For the chia pudding:

     
    For the raspberry chia jam:

    • ½ cup frozen raspberries, defrosted

    • 1 tsp chia seeds

    • 1 tsp pure maple syrup

    • 1 tbs So Good Prebiotic Soy Milk

     
    For the garnish:

    • 3 tbs soy yogurt

    • 30g frozen berries of your choice

    Method

    1. Step 1

      Mix the soy milk, chia seeds, coconut and vanilla in a bowl. Cover and allow to soak in the fridge overnight

    2. Step 2

      Place berries, chia seeds, maple syrup, and soy milk in a pot and bowl over a low-medium heat. Stir until the raspberries have broken down and the mix has turned to a thick jam.

    3. Step 3

      Remove the chia jam from the heat, cool and set in the fridge overnight

    4. Step 4

      Pour thickened chia pudding into a bowl, top with chia jam, soy yoghurt and some extra berries.

    Find a recipe

    Looking for more?

    All recipes A to Z
    Popular searches:

      Featured recipes

      Blockbuster berry bars

      Blockbuster berry bars

      Peanut butter and chocolate smoothie

      Peanut butter and chocolate smoothie

      2000's Y2K wake-up shake

      2000's Y2K wake-up shake