If you don’t think pudding for breakfast sounds like it fits the whole idea of eating healthy, real foods, you’re in for a surprise…and a treat!! Let us introduce you to chia seed pudding – packed with nutrition, this simple make-ahead breakfast from There’s a Cook in My Kitchen will have you wondering if it’s really OK to eat. Definitely, yes!! And the fact that you can make it the night before means that your start to the day will be healthy, delicious, and low-stress. Note: we recommend that you substitute stevia for the coconut sugar in order to keep the sugar content lower.

Raspberry Chia Pudding

Author: Stacey @There’s A Cook In My Kitchen
Recipe type: breakfast, dessert Cuisine: American, superfood, pudding
Prep time:  5 mins Total time:  5 mins
Serves: 2


6 oz. fresh raspberries
3 Tbs chia seeds ⅛ tsp pure vanilla extract
1 tsp pure maple syrup
1 Tbs coconut sugar
¾ cup plus 2-Tbs almond milk
Optional toppings: vegan chocolate chips, chopped frozen strawberries


1. Put the raspberries in a small bowl and mash then a bit with a fork.
2. Stir in the chia seeds, vanilla, maple syrup, and coconut sugar.
3. Pour in almond milk and give it a stir.
4. Cover the bowl and place it in the fridge for several hours or several days.
5. Top with vegan chips and frozen berries if you like.
6. Spoon into bowls.
7. Enjoy!

Try it and let us know how you like it in the Comments Section below!

To have a more in-depth conversation about how eating real food can improve your health, contact Pure Nutrition + Wellness at [email protected] or call us at 844-787-3935.

Be Well,

Donna Stephens, BCN, CNHP, LDHS
Kristin Stephens, MS, NTP