Super healthy Chia Pudding recipe with Rasberry Topping
Chia Pudding has recently been the latest craze when it comes to opting for a healthy breakfast. Various breakfast hotspots offer puddings with all kinds of toppings and even I have made my way through a variety of these super healthy puddings from Berlin to New York – only to find that the best ones are always made at home! For the past days, I have prepared the perfect superfood-breakfast to start off my day right. It’s simple and quick but a real morning treat.
– one can of coconut milk /alternatively a carton of coconut/soy milk
– chia seeds
– fresh or frozen raspberries
– agave nectar
Per portion: Take a glass and pour in two tablespoons of chia seeds. Add the coconut milk – or alternatively the coconut/soy milk if you prefer a less thick taste and feel – and pour in so it fills up 2/3 of the glass.
Add a bit of agave nectar and give it a good stir. Cover the glasses and refrigerate over night. Meanwhile heat up the raspberries in a pot, adding a bit of agave nectar as they become fluid.
Take the raspberries off the heat, let them cool down and cover the pot with its lid. In the morning, take out the chia pudding from the fridge, heat up the raspberries again and pour on top of the pudding. GIve it a good stir and enjoy!