Raspberry and chia seed breakfast pots

    (1)
    8 hours 20 min

    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.


    2 people made this

    Ingredients
    Serves: 4 

    • 250ml coconut milk
    • 250ml unsweetened rice milk
    • 6 tablespoons chia seeds
    • 2 tablespoons maple syrup
    • 250g fresh raspberries
    • 2 tablespoons chia seeds
    • 3/4 teaspoon vanilla extract

    Method
    Prep:10min  ›  Extra time:8hr10min chilling  ›  Ready in:8hr20min 

    1. Combine coconut milk, rice milk, 6 tablespoons chia seeds and maple syrup in a bowl. Let sit for 10 minutes. Whisk until smooth. Cover with cling film and chill for 8 hours to overnight.
    2. Mash raspberries in a bowl. Stir in 2 tablespoons chia seeds and vanilla extract. Cover with cling film and chill until gelled, 8 hours to overnight.
    3. Spoon some of the raspberry mixture into the bottom of each serving glass. Stir coconut-chia seed mixture with a spoon until smooth; divide evenly among the glasses. Spoon remaining raspberry mixture on top.

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    Reviews & ratings
    Average global rating:
    (1)

    Reviews in English (1)

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    Interesting texture. I used almond milk instead of rice. I'm not a fan of maple, so next time I'll use agave. Thank you for the recipe.  -  12 May 2017  (Review from Allrecipes US | Canada)

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