– Delicious – This recipe gives off raspberry cheesecake vibes especially with the creamy addition of greek yogurt and when topped with granola. It’s SO good!
– Versatile – Depending on the time of day I love eating this chia pudding for breakfast, a snack or even dessert.
– Portable – Because it’s made in a jar, you can take this with you on the go.
– fresh raspberries – mashed for the base, plus more for topping, offering a fresh, tart flavor and vibrant color. You can use frozen raspberries if that’s what you have on hand. Just let them thaw slightly so you can mash them easier.
– chia seeds – the star of the show! They absorb the liquid to create a pudding-like texture while providing fiber, omega-3 fatty acids, and protein.
– milk – I like using unsweetened almond milk for this recipe, but whatever dairy-free milk you have on hand will work.
– greek yogurt – adds a rich, creamy texture and a protein boost. I recommend using plain, full fat or 2% yogurt. Try to avoid anything with added sugars!
– maple syrup – the perfect natural sweetener for this chia pudding. Honey is a good substitute. If you need a sugar-free option, just skip the sweetener all together or use a sugar substitute like stevia or monk fruit.