Hey everyone, Serene here from House of Yumm again! How has everyone been doing? Memorial Day is past, summer is almost here, June 21st to be exact, I just looked it up. I don’t know about you, but summer always feels like it’s begun after Memorial Day. Maybe that’s just because that’s when the kids are getting out of school. Which I don’t know about you, but for me that means I have a house full of kids who need activities to keep them busy, or they spend their time going crazy, and driving me crazy! So if you’re in the same boat as me, or even if you’re just busy during the morning rush, then this recipe for Raspberry & Vanilla Chia Pudding will be a lifesaver! Have you had Chia Pudding before?! If not you are definitely missing out!
I have a definite sweet tooth; eating healthy is not super easy for me. A lot of things I try just seem to lack flavor and fun. So far creating Chia Seed recipes has been anything but dull in our home! Chia Seeds are one of those things I kept seeing everywhere being blown up to be the best thing to be eating if you want to eat healthy and pack your meals with tons of nutrients. A quick trip to Google will give you all the details way better than I can. What I can tell you is this recipe takes just a few minutes to toss together, and it tastes just like a non-healthy pudding! The Chia Seeds work magic as they absorb liquid, it reminds me slightly of tapioca. This recipe is easy, delicious, and a wonderful introduction into the wonderful world of eating Chia Seeds! You can of course substitute any fruit in place of the raspberries, and you can always use a different milk. If you are using a non sweetened version (I used Vanilla flavored) I would recommend adding some maple syrup or honey to your pudding mixture to sweeten it up a little bit. Enjoy!
Raspberry & Vanilla Chia Pudding
- 1 1/4 cup Vanilla Almond Milk
- 1/4 cup Chia Seeds
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberries
- In a bowl combine the vanilla almond milk, chia seeds, and vanilla extract. Stir to mix, it will be runny.
- Cover the bowl and place in refrigerator to chill for at least 3 hours or overnight.
- Stir, mix in the raspberries, and serve immediately. Enjoy!
If you make this recipe make sure you take a picture and share it on Instagram with #houseofyumm ! I love seeing your creations!
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If you make a Princess Pinky Girl creation make sure you take a picture and share it on Instagram with @princesspinkygirl ! I love seeing your masterpieces!