Look at these cute jars of goodness! For an easy breakfast, try this Whipped Raspberry Chia Seed Pudding, loaded with frozen Oregon raspberries. Take the texture of chia seed pudding, add flax seeds, coconut milk, and a whole lot of creaminess from frozen avocado and you get these nourishing jars of deliciousness.
Recipe by Kate of vegukate.com
2 Cups canned coconut milk
4 Tablespoons chia seeds
4 Tablespoons ground flax meal
½ teaspoon sea salt
1 Cup frozen Oregon Berries raspberries
½ avocado (frozen, if available)
½ Cup unsweetened coconut flakes, to garnish
¼ Cup buckwheat groats, to garnish
¼ Cup chopped walnuts, to garnish
½ Cup fresh or frozen raspberries, to garnish
Step 1
Add plant milk, chia seed, flax meal, and sea salt to a large bowl. Whisk to combine. Let sit 10 minutes and then whisk again.
Step 2
Cover bowl and refrigerate 1-2 hours to set.
Step 3
Make the pudding: add refrigerated flax/chia pudding to a high-speed blender with 1 cup frozen raspberries and the ½ avocado. Blend on high until smooth and creamy, about 30 seconds.
Step 4
Pour chia seed pudding into 4-6 jars and garnish with coconut flakes, buckwheat groats, walnuts, and raspberries. Cover jars tightly with a lid and store in the refrigerator for up to 5 days, or enjoy immediately!