Raspberry Chia Pudding Cups are nutritious make-ahead treats that can be eaten for breakfast, lunch, snack, or dessert. Chia seeds are a great source of Omega-3 fatty acids, protein, fiber, as well as other vitamins and minerals. That means chia pudding is good for heart and brain health. Chia seeds are native to South America and were cultivated by the Aztecs and Mayans. Aztec and Mayan warriors would take the seeds while traveling and use them as their main food source. Like many ancient grains Chia seeds were lost for a while, but were found again. Now, Chia seeds are once again gaining popularity. They have the ability to absorb large amounts of liquid and then become gelatinous which is perfect for puddings and thickeners.
How to make Raspberry Chia Pudding
- Gather small container of of raspberries (about 6 oz), 1 3/4 cup milk of choice, and chia seeds.
- Blend the milk and raspberries until completely smooth.
- Measure the final amount of blended milk.
Add at least 2 tablespoons per quarter cup of blended raspberry milk. So, for 2 cups of milk add 8 tablespoons of chia seeds or 1/2 cup. Stir the seeds into the milk with a spoon, and let rest for 10 minutes.
Pour evenly into individual containers and refrigerate for at least 2 hours. Keep in the refrigerator up to 7 days.
Top with more fruit, nuts, or granola before serving.
Simple Rasberry Chia Pudding
Ingredients
- 6 ounces raspberries
- 1 3/4 cup milk of choice
- 1/2 cup chia seeds
Instructions
- Gather ingredients and individual containers.
- Blend the milk and raspberries until completely smooth.
- Measure the final amount of blended milk. Add at least 2 tablespoons per quarter cup of blended raspberry milk.
- Stir the seeds into the milk with a spoon, and let rest for 10 minutes.
- Pour evenly into individual containers and refrigerate for at least 2 hours. Keep in the refrigerator up to 7 days.
