top of page

Recipe: Chia seed pudding with raspberry jam and almond butter

Updated: May 22

Are you looking for a breakfast that will keep you going until much time, taste amazing, and be easily transported? Look no further!

Ingredients (1 portion):

150ml coconut milk

1 1/2 tablespoons almond butter

1/2 teaspoon ground cinnamon

30g chia seeds

60g raspberries (fresh or frozen)


  1. Blend coconut milk with 1/2 tablespoon almond milk and cinnamon.

  2. Add chia seeds and leave in the fridge overnight (or at least 20 mins) to thicken.

  3. Mash the raspberries until form a ‘jam’

  4. Once the chia pudding has set, top with the raspberry ‘jam’ and 1 tablespoon of almond butter.

  5. Enjoy!

The pudding will keep in the fridge for 3 days.

18 views0 comments

Recent Posts

See All


bottom of page