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Pomegranate Raspberry Chia Symphony

A delicious and healthy make-ahead breakfast option using pomegranate and raspberry chia pudding that energizes your day.
Print Recipe
Prep Time 10 minutes
Total Time 4 hours
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Chia Pudding
  • 1 cup chia seeds These are the main ingredient for the pudding.
  • 4 cups unsweetened almond milk Can substitute with any plant-based milk.
  • 2 tablespoons maple syrup Adjust sweetness to taste.
For the Pomegranate Raspberry Topping
  • 1 cup pomegranate seeds Fresh or frozen, thawed if using frozen.
  • 1 cup raspberries Fresh or frozen, thawed if using frozen.

Method
 

Preparing the Chia Pudding
  1. In a large bowl, combine chia seeds, almond milk, and maple syrup.
  2. Whisk well until the chia seeds are evenly dispersed.
  3. Cover and refrigerate for at least 4 hours or overnight.
Making the Topping
  1. In a separate bowl, mix together the pomegranate seeds and raspberries.
Assembly
  1. Once the chia pudding has set, stir it well.
  2. Divide the chia pudding into serving bowls.
  3. Top with the pomegranate raspberry mixture.
  4. Serve immediately or store in the refrigerator for up to 3 days.

Notes

This chia pudding can be customized with other fruits and sweeteners. It's perfect for meal prep and can be prepared in advance for busy mornings.