Raspberry Chia Pudding

Recipe by: Lou Robbie

Prep Time

20 mins

Cook Time

0 mins

Portions

3

These easy chia puddings make for a really tasty nutritious breakfast or snack. Prep them ahead and have them in the fridge to grab on those busy school or work mornings. Having them portioned means you save precious time! Tip: Try swapping the raspberries for mango with a squeeze of lime, they taste delicious too.

Do it the prepa way

Prep

Cook

Store

Repeat

Ingredients

125g fresh raspberries plus extra raspberries to garnish
2 tablespoons oats
2 tablespoons desiccated coconut (optional)
300 ml milk or your choice
1-2 tablespoons honey
2-3 tablespoons chia seeds

Method

Blend the raspberries, oats, coconut, milk and honey until smooth, pour into a bowl, stir in the chia seeds.
Cover and set in the fridge for 2-3 hours.
Divide into 3 x 12oz prepa pots.
Serve with extra fresh raspberries.
Keep in fridge for up to 3 days

The prepa method

How to Make This Meal Work for You

1. Prep

Gather your ingredients and wash your fresh raspberries. Having everything measured and ready to go means this delicious breakfast blends together in just minutes.

2. Cook

No actual cooking required! Simply blend the ingredients, stir in the chia seeds, and set your reminder to let it chill in the fridge for 2–3 hours to thicken up.

3. Store

Divide the mixture into 3 prepa pots for the perfect ready-to-go portions. We suggest using our 12oz prepa pots to keep them perfectly sealed. Store them in the fridge, where they will stay fresh and tasty for up to 3 days for busy school or work mornings.

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How to Make This Meal Work for You