Raspberry & coconut chia pudding breakfast bowls

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

Often sleep in and run out of time to eat breakfast? These 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 Prebiotic Soy Milk (or So Good Regular Soy Milk)

  • 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 Prebiotic Soy Milk

 
For the garnish:

  • 3 tbs soy yogurt

  • 30g frozen berries of your choice

Method

  1. Mix the soy milk, chia seeds, coconut and vanilla in a bowl. Cover and allow to soak in the fridge overnight
  2. Place berries, chia seeds, maple syrup, and soy 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.
  3. Remove the chia jam from the heat, cool and set in the fridge overnight
  4. Pour thickened chia pudding into a bowl, top with chia jam, soy yoghurt and some extra berries.
  • Per Serve
  • Energy (kJ)
    1750
  • (Cal)
    420
  • Protein (g)
    14.0
  • Fat (g)
    24.0
  • Saturated Fat (g)
    6
  • Carbohydrate (g)
    26.0
  • Sugars (g)
    16.0
  • Dietary Fibre (g)
    20.9
  • Sodium (mg)
    99
  • Potassium (mg)
    591
  • Calcium (mg)
    590
  • Iron (g)
    5.0