Description
An absolutely delicious breakfast or snack that comes together in minutes!
Ingredients
Scale
Chia Pudding:
- 1 cup nut milk (I used almond milk)
- 3 Tablespoons chia seeds
- 1/2 Teaspoon vanilla extract
- pinch of salt
- Optional: 1 Tablespoon maple syrup, 1 Teaspoon cinnamon, Tablespoon of coconut flakes, 1 Tablespoon honey
Raspberry Compote:
- 1 cup fresh raspberries
- 1 Tablespoon fresh lemon juice
- 2 Teaspoons water
- Optional: 2 Teaspoons granulated sugar
- Your favorite nut butter
Instructions
- Combine chia pudding ingredients in blender and blend for a minute or two, or until it starts to thicken.
- Place in mason jar or other sealed container and let sit in the refrigerator overnight (or at least 3-4 hours)
- In small sauce pan, over medium heat, combine raspberries, lemon juice, water and granulated sugar (if desired).
- Mash the raspberries and then bring to a light simmer.
- Reduce heat and continue simmering for 5-7 minutes, stirring fairly constantly.
- Remove from heat when it has reduced by about half and place in airtight container.
- Store in the refrigerator overnight or at least 3-4 hours to fully cool.
- When you are ready to eat, combine 1 cup chia pudding with 1/2-3/4 cup raspberry compote and then drizzle your favorite nut butter on top.
- (there really isn’t a wrong way to combine these, play with it and do whatever feels right!)
- Enjoy!