Raspberry Chia Seed Pudding

Looking for a snack or breakfast option that can satisfy that craving for something sweet? Chia seed puddings have entered the chat! There are so many flavors you can try, and this one is my personal favorite. Inspired by a recipe from Brittany Mullins.

Ingredients:
1/2 cup fresh or frozen raspberries
3 tbsp chia seeds
1/2 cup skim milk (can also use soymilk or unsweetened almond milk)
1/4 cup plain Greek yogurt
2 tsp maple syrup
1/2 tsp vanilla extract

Instructions:
1. Add raspberries, skim milk, yogurt, maple syrup, and vanilla into a blender. Blend until smooth.
2. Pour mixture into a mason jar or container. Stir in the chia seeds.
3. Let set for at least 30 minutes and enjoy!

Storage:
Store in refrigerator for up to 5 days. I put individual servings in 8 oz mason jars with lids to make them easy to grab-and-go.

Nutrition Information:
Makes 2 servings.
Amount per serving
Calories: 181 kcal, Protein: 10g, Carb: 19g, Fat: 6g, Fiber: 4.5g, Sodium: 34 mg, Calcium: 238 mg

Pro tips:
-Top with granola or berries.
-If you don’t like the texture of chia seeds and prefer a smoother texture, you can blend all the ingredients including the chia seeds in the blender.
-Dry chia seeds expand when soaked in liquid, which is how this recipe thickens and creates a nice pudding-like texture. Please be aware that in general, if you eat a large amount of dry chia seeds without soaking them first, they can expand in your gut and cause unpleasant gastrointestinal symptoms.