I am a big fan of anything that can be made in advance, especially when it comes to breakfast! This one is a favourite of mine, particularly during the week. Make it before bed and enjoy a healthy breakfast on the go in the morning. Chia seeds are full of protein and fibre so they really keep you full until lunch.
This recipe is gluten-free, dairy-free, vegetarian, vegan and makes 4 servings of chia pudding.
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- 100 g raspberries fresh or frozen
- 20 g rapadura sugar or xylitol (optional)
- 400g can coconut milk
- 60 g chia seeds
- toppings fresh fruit, dried fruit, coconut, nuts, seeds, buckwheat groats, cacao nibs etc
Place raspberries and sugar or xylitol in a food processor for 10 seconds, or until smooth.
Add coconut milk, process til combined.
Add chia seeds, process for 5 seconds.
Divide coconut mixture among 4 jars or bowls. Sprinkle with toppings. Refrigerate overnight.
Enjoy straight out of the jar or bowl in the morning. Variation: Replace raspberries with mango or banana for a tropical twist.
Find more of Alyce’s fantastic whole food Thermomix recipes on her website.
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