Lemon Raspberry Chia Pudding tastes fresh and is a perfect light breakfast or snack that can be prepped ahead and kept in the fridge. When I was pregnant with my third daughter, nausea kept getting the better of me. I needed something quick and filling to eat before taking care of my girls. So I started keeping a batch of Chia Pudding in the fridge, and it was a lifesaver. After trying out lots of different recipes, this one became our favourite! Try topping with additional raspberries, coconut or an extra squish of lemon.
Raspberries, fresh or frozen
Combine all ingredients in a large storage container that has a lid. Make sure all the chia seeds are mixed in, and mash the berries in lightly.
Place the lid on the container and refrigerate overnight or for 8 hours.
Serve with whatever toppings you’d like we often do extra raspberries, coconut or a drizzle of honey.