Sticking with the theme of breakfast this week, I discovered that I am behind on a delicious, healthy breakfast trend: chia pudding. This past Tuesday I had breakfast at Le Pain Quotidien and was shocked at how many allergy sensitive breakfast options they have to offer. I settled on a bowl of fresh fruit with coconut and raspberry chia pudding and went home and immediately started searching the internet for what measurements to use to make my own.
This chia pudding recipe is dairy, gluten and soy free but you do not miss those flavor profiles. If you love almond and raspberry, please try to make this and let me know how it goes!
1 cup vanilla almond milk ( I prefer the taste of Califia Farms!)
1/4 cup chia seeds
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
Combine your almond milk and chia seeds in a bowl to make sure seeds are evenly coated. Add in vanilla and cinnamon and whisk with a fork. Take a medium size mason jar and pack soft raspberries at the bottom, pour chia mixture on top. Let sit in the fridge for a minimum two hours or overnight.
I love these fun bowls from William Sonoma. They are plastic, easy to clean and add a nice pop of color to any meal. You can shop the whole collection, here.