Raspberry Chia Puddings

We had chia puddings for breakfast in week 1 so you will already know this recipe, I like them because they take minimum effort to make and whilst I do like to make them pretty with fresh fruit, most of the time I just keep it super simple and throw some frozen raspberries on the top

What you’ll need

2 cups almond milk

1/2 cup chia seeds

1/2 tsp vanilla

1/4 cup maple syrup

a couple of handfuls of frozen raspberries

Shredded coconut

From the pantry

1/2 tsp cinnamon

A little mum tip

Not just a brillant addition to hubbies lunchbox, chia puddings also are fabulous for putting into refilable baby pouches.

---

Prep and Cook

Make Chia Pudding

In a medium sized mixing bowl, combine milk, chia seeds, vanilla, maple syrup and cinnamon.

Whisk all together really well, then cover and pop into the fridge for about 20 minutes.

Remove from fridge and give it a good whisk again, then divide up into individual portions.

Top With Fruit

Place a handful of frozen raspberries ontop of each pudding and sprinkle generously with coconut.

Delicious!!!!

Enjoy!

---