Raspberry & coconut chia pudding breakfast bowl

Skill Easy
Prep time 10 mins
Cook time 10 mins
Servings 1

Often sleep in and run out of time to eat breakfast? These So Good Oat chia puddings can be made ahead of time and kept in small jars, making them an awesome brekky for when you’re on the go.

Ingredients

For the chia pudding:

¾ cup So Good Oat Milk No Added Sugar
3 tbs chia seeds
1 tbs desiccated coconut
½ tsp vanilla

For the raspberry chia jam:

½ cup frozen raspberries, defrosted
1 tsp chia seeds
1 tsp pure maple syrup
1 tbs So Good Oat Milk No Added Sugar

For the garnish:

3 tbs soy yogurt
30g frozen berries of your choice

Method

Mix the oat milk, chia seeds, coconut and vanilla in a bowl. Cover and allow to soak in the fridge overnight.
Place berries, chia seeds, maple syrup, and oat milk in a pot and bowl over a low-medium heat. Stir until the raspberries have broken down and the mix has turned to a thick jam.
Remove the chia jam from the heat, cool and set in the fridge overnight.
Pour thickened chia pudding into a bowl, top with chia jam, soy yoghurt and some extra berries.

Nutritional information

Per Serve
Energy (kJ)

2120
Energy (Cal)

507
Protein (g)

14
Fat (g)

24
Carbohydrate (g)

44
Sugars (g)

27
Dietary Fibre (g)

21
Sodium (mg)

163
Potassium (mg)

957
Iron (mg)

4
Calcium (mg)

665