Raspberry Chia Seed Pudding

If you’re like me, time in the morning is precious. Plus, most days before school, it’s hard for me to cook a interesting and nutritious breakfast. Normally, I will turn to quick and easy meals like eggs, toast, or fruit- which are great- but sometimes I want to switch it up. The chia trend has taken the food empire by storm, so I decided to share with you my take on a healthy breakfast option-chia seed pudding. I flavored it with frozen raspberries, but you can alter this recipe to any flavor: vanilla, chocolate, blueberry-- the options are endless! This pudding keeps extremely well and can be stored in the fridge for the whole week.

Ingredients:

- 1 cup chia seeds

- 2 cups milk (can be substituted with non-dairy milk)

- maple syrup

- 1 teaspoon vanilla

- handful frozen raspberry

Directions:

Mix the chia seeds, milk, maple syrup, and vanilla together until well combined. The maple syrup is completely optional, but will add a warm sweetness to the pudding. Add in the raspberry and stir. The chia seed pudding needs to set for a couple of hours in order to ‘solidify’ the pudding. Place the mixture in the fridge and stir every half an hour. When it is ready, top with fruit and enjoy!