This delicious chia pudding is perfect for any time of the day. Chia seeds are rich in antioxidants that help protect the body from free radicals, aging and cancer. The high antioxidant profile also helps them have a long shelf life, they will last up to two years without refrigeration. They are also an excellent source of fiber, which is associated with reducing inflammation, lowering cholesterol and regulating bowel function. You can make a few of them at a time for breakfast, dessert, or to take to work, they will keep in the fridge for up to 5 days.
- tablespoon chia seeds.
- 1 cup plant milk (I used a low fat coconut almond milk).
- 1 teaspoon ground vanilla
- 1 tablespoon maple syrup
- 1/2 cup organic raspberries, fresh or frozen.
Mix together everything except the raspberries. Let sit for about 15 minutes then layer in a jar with the raspberries and refrigerate. I topped this with a sprinkling of granola.