Raspberry Chia Pudding
Yield: 8
Ingredients
- 10 oz. bag of frozen raspberries (or 2.4 cups of any frozen fruit you like)
- 2 ¾ cups hot water
- 3 tablespoons maple syrup (leave out if cooking for a baby)
- ¾ cup chia seeds
Notes
Kid's Tip:
Let your little one dump the raspberries and water into the blender and then push the button to start.
We use this as a topping for our Easiest Overnight Oats, in our Peanut Butter and Jelly Muffins, or as a replacement to any jam or jelly. You can replace the raspberries with strawberries, mixed berries, or any frozen fruit of choice.
For babies on solids but less than 12 months, omit the maple syrup.
Instructions
- Place frozen raspberries and water in a blender and puree until smooth (about 30 seconds on high).
- Add maple syrup (if using) and chia seeds to the blender and then use a wooden spoon or rubber spatula and mix well to combine.
- Cover the blender and refrigerate for 30 minutes until it thickens to a coulis consistency.
- Pour into mason jars and refrigerate for a quick and easy breakfast option or jam replacement.
- Makes 6, 8oz jars and will keep in the fridge for 5-7 days.