Fresh Chia Pudding Bowl Recipe Easy Healthy Breakfast with Raspberries and Granola
A creamy and healthy chia pudding bowl topped with fresh raspberries and crunchy granola, perfect for a quick and satisfying breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 2 hours (chilling time)
- Total Time: 2 hours 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 3 tablespoons chia seeds
- 1 cup almond milk (unsweetened)
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
- Fresh raspberries
- Granola (nutty, lightly sweetened recommended)
- Lemon zest (optional)
Instructions
- In a mixing bowl, add 3 tablespoons (45 ml) of chia seeds and 1 cup (240 ml) of almond milk. Stir well with a whisk or spoon to evenly distribute the chia seeds.
- Mix in 1 tablespoon (15 ml) of honey or maple syrup and 1/2 teaspoon (2.5 ml) of vanilla extract. Add a pinch of lemon zest if using.
- Let the mixture sit for about 10 minutes, then stir again to break up any settling seeds and keep the texture smooth.
- Cover the bowl and refrigerate for at least 2 hours, preferably overnight, until the pudding thickens to a pudding-like consistency.
- Check the pudding’s thickness after chilling. If too thick, stir in a splash of almond milk to loosen it. If too thin, add a teaspoon of chia seeds and let it sit longer.
- Spoon the chia pudding into serving bowls and top generously with fresh raspberries and granola.
- Enjoy immediately to keep the granola crunchy. Optionally, drizzle extra honey on top for added sweetness.
Notes
Stir the chia mixture again after 10 minutes to prevent clumps. Use fresh raspberries and granola for best flavor and texture. Store leftovers in an airtight container for up to 3 days, keeping granola separate until serving. For a creamier pudding, blend the mixture before chilling.
Nutrition
- Serving Size: 1 bowl
- Calories: 275
- Sugar: 10
- Sodium: 50
- Fat: 12
- Saturated Fat: 1
- Carbohydrates: 35
- Fiber: 12
- Protein: 10
Keywords: chia pudding, healthy breakfast, raspberries, granola, easy recipe, vegan option, gluten-free, quick breakfast