Raspberry Breakfast Pudding

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4.34 from 3 votes

Raspberry Breakfast Pudding

A healthy berry-packed breakfast made with wholesome oats and chia seeds.
My Notes:
Prep Time10 mins
Chilling time:1 hr
Total Time1 hr 10 mins
Meal Type: Breakfast, Snacks
Special: 10 Ingredients or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Tool: Blender
Ingredient: Berries, oats
Servings: 2
Calories: 300kcal
Ingredients
  • 1 cup(s) plant-based milk (such as oat or soy)
  • 1 cup(s) raspberries (thawed if frozen)
  • 4 Medjool dates pitted
  • 1 teaspoon(s) ground flax seeds
  • 1/2 cup(s) rolled oats (gluten-free if preferred)
  • 1 tablespoon(s) chia seeds
  • 4 tablespoon(s) plain vegan yogurt
Instructions
  • Place the plant-based milk, raspberries, dates, and ground flax into a blender and blitz until smooth. Mix in the rolled oats and chia seeds and divide the mixture equally between 2 serving glasses or jars.
  • Top each pudding with the yogurt and set aside in the refrigerator to chill for 1 hour (or as long as overnight) before serving.
Nutrition
Serving: 1serving (recipe makes 2 servings) | Calories: 300kcal | Carbohydrates: 61g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 62mg | Potassium: 670mg | Fiber: 10g | Sugar: 38g | Vitamin A: 555IU | Vitamin C: 24mg | Calcium: 229mg | Iron: 2mg
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