Are you ready to make one of the best raw vegan breakfasts? This mixed berry chia pudding has the perfect combination of subtle tartness and sweetness. The sharp berries pair beautifully with the creamy homemade almond milk. It takes almost no time at all to make almond milk, and you may even find that the homemade variety is better than store bought versions. It’s possible to use water, but the pudding won’t be nearly as creamy. Heed our advice when we say that almond milk is the best liquid for this recipe.
The reason we love chia pudding so much is because it may be one of the most nutritionally dense meals you can eat. Chia seeds contain lots of minerals, vitamins, fiber, protein, and omega-3 fatty acids. And that’s just the chia seeds. You also get a ton of vitamin C and beneficial antioxidants from the mixed berries. We prefer the mixture of strawberries, blueberries, and raspberries. If you have a particular berry mixture that tickles your fancy, you can use that specific berry. Some people prefer blackberries to raspberries, for instance. And if you only like one type of berry, just use the berry you enjoy most!
- Prep Time:10m
- Total Time:10m
- 1 c homemade almond milk
- 4 tbsp. of chia seeds
- 1/2 tsp. vanilla extract
- 1 tbsp. grade A maple syrup
- 1 c fresh mixed berries
- Pour the almond milk into a large measuring jug and slowly add in the chia seeds, whisking as you pour them in. It\'s important to keep whisking to avoid clumping.
- Stir in the vanilla and maple syrup and then divide the mixture into two separate jars.
- Screw on the lids and place them in the refrigerator overnight to set.
- In the morning, remove the jars from the fridge and top each one with mixed berries. Dig in and enjoy.