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Pomegranate Raspberry Chia Symphony

A deliciously healthy chia pudding made with pomegranate and raspberry, perfect for a nutritious breakfast or snack.
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Prep Time 10 minutes
Total Time 4 hours
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: Healthy, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Chia Pudding Base
  • 1 cup chia seeds Use organic if available.
  • 4 cups almond milk Can substitute with coconut or soy milk.
  • 2 tablespoons honey or maple syrup Adjust to taste.
Fruit Toppings
  • 1 cup pomegranate seeds Fresh pomegranate seeds preferred.
  • 1 cup fresh raspberries Can also use frozen.

Method
 

Prepare the Chia Pudding
  1. In a mixing bowl, combine chia seeds, almond milk, and honey or maple syrup.
  2. Whisk together until well combined and let it sit for 5 minutes.
  3. After 5 minutes, stir again to prevent clumping.
  4. Cover and refrigerate for at least 4 hours or overnight.
Assemble the Symphony
  1. Once chia pudding has thickened, scoop it into bowls.
  2. Top with pomegranate seeds and fresh raspberries.
  3. Drizzle a little more honey or maple syrup on top if desired.

Notes

This pudding can be made ahead of time and stored in the refrigerator for up to 5 days. Feel free to experiment with other fruits or toppings!