This was wayyy too easy to make. Let the refrigerator do all the work with DAIRY-FREE and VEGAN chia seed pudding and jam!
Seriously, I mean you whisk and throw in the fridge to let everything thicken. It is a grab a go breakfast or one that is great for bloggers who take one bite, write a paragraph, take another bite, write two paragraphs…you get the idea! Busy lives need quick, easy recipes!
Raspberries are my JAM! I love them and they go with everything, especially if your main food group like mine is chocolate! You can use a combination of berries here. If you want, combine them in the same pan or keep them separate. A ratio of 1 cup berries to 1/4 cup water. So 2 cups would require 1/2 cup water + some in case the mixture dries out a little during the cooking process.
This recipe requires minimum effort. Great for kids to get involved in the kitchen!
Tell me what jam combinations you end up using in the comment section below!
Chia Seed + Raspberry Jam Pudding
Ingredients
For the Chia Seed Pudding:
- 1 1/2 cups milk (any)
- 5 tablespoons chia seeds
- 1/2 teaspoon maple syrup (honey or agave)
For the Raspberry Jam:
- 1 cup raspberries
- 1/4 cup water
Directions
For the Chia Seed Pudding:
- Whisk milk, seeds, and sweetener in a medium storage container. Let sit 10 minutes.
- Gently whisk again getting into all sides and corners. Cover, place in refrigerator over night or 8-12 hours.
For the Jam:
- Place berries and water in a small sauce pan. Bring water to a low simmer and cover.
- Stir occasionally to break up the berries with a wooden spoon or spatula.
- Uncover, let the berries stew and thicken until a sauce forms.
- Add water but the teaspoon if it dries out.
- Transfer to air tight container to let cool. Then place in refrigerator.
Toppings:
- Bananas
- Berries
- Chocolate
- Coconut flakes
- Nuts
- Nut butter
