Make this yummy raspberry and chia seed combo the night before for a quick, energy-boosting breakfast. This is best eaten within 2 days, but it can be stored in an airtight container in the fridge for up to 3 days.
This is delicious and easy! I substituted the maple syrup with brown rice syrup due to temp diet restriction. I am making with maple syrup next time. - 11 Sep 2018 (Review from Allrecipes US | Canada)
I LOVE the recipe for not using sugar. I substituted almond milk as I didn't have any rice milk on hand -- tasted great! It was a perfect way to use fresh-picked raspberries and still avoid sugar. The double-crunchiness of the chia seeds and the raspberry seeds takes a little getting used to -- "seedy," says my husband. :-) - 23 Jul 2018 (Review from Allrecipes US | Canada)
This one of the best chia pudding recipes I have tried yet, though I think the super delicious brand of coconut milk that I used this time (Vita Coco Original) made a difference. I used almond milk in lieu of rice milk. While I love sprinkling berries on my chia pudding, this recipe's chia berry layer is especially delicious and makes for a lovely and delicious breakfast, snack, or dessert treat. (Basically, you can eat this anytime!) - 17 Jan 2018 (Review from Allrecipes US | Canada)