Over Christmas break, this raspberry chia pudding kept popping up in my break and it looks like such a good way to get a big dose of protein + fiber for breakfast. I’ve been making this when I wake up in the morning and refrigerating it until I’m ready to eat after I workout. It’s so good and doesn’t have any of the weird texture that I sometimes experience with overnight oats. Here’s all you need:
- ½ cup fresh raspberries, mashed + more for topping
- 3 Tablespoons chia seeds
- 3/4 cup plain Greek yogurt
- 1 tablespoon honey
- Optional almond milk if the pudding is too thick for you
Mash the raspberries in the bottom of a bowl. Add yogurt, chia seeds, and honey and mix together. Cover and refrigerate for at least an hour. Top with raspberries and optional granola and enjoy. According to my food tracking app Lose It, this breakfast has 377 calories, 28 grams of protein, and 19 grams of fiber.
I would love to know if you give this a try!
xo,
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