peanut butter & raspberry jelly chia pudding
you need fiber and i'm here to help
Good morning and happy Monday everyone!! I am reporting live from Rome where I’ve been here on a brief work stint. I’m headed back to New York tomorrow to a busy schedule and to be honest with you, I haven’t had a single vegetable in a week so…I’ve been thinking about fiber…
Fiber is essential to us and most of us are not getting enough of it, especially in ways that are portable, easy, and delicious. When it comes to regulating blood sugar, gut health, and digestion fiber is itttt. I have been trying to incorporate more into my own life and so I thought that it was time for me to finally conquer a perfect breakfast chia pudding.
I love a chia pudding, but the ones I’ve typically had out at cafés are often too sweet, and feel like dessert more than they feel like breakfast. I wanted to make a breakfast chia pudding you could prep the night before and keep for a couple breakfasts or snacks for a busy week. Enter my Peanut Butter and Raspberry Jelly Chia Pudding!
This chia pudding is as pretty as it is delicious!! It’s naturally sweetened with natural and unrefined sugars, and is also one of my favorite PCOS-friendly / hormone balancing breakfasts. I know you’re going to love it and I hope you enjoy!
Recipe
Ingredients
6 oz fresh raspberries
½ cup unsweetened almond milk
¼ cup chia seeds
1 tsp vanilla extract
pinch salt
dash cinnamon
2 heaping tbsp unsweetened coconut yogurt (I like the Culina brand)
2 tbsp maple syrup
toppings: peanut butter, peanut butter granola, berries, and drizzle of maple syrup
Method
In a blender combine the raspberries, milk, vanilla, cinnamon, and salt. blend until fully smooth.
Transfer to a storage container and add the chia seeds, maple, and coconut yogurt. Mix to combine.
Place in fridge overnight.
Before serving, top with peanut butter, granola, berries, and a drizzle of maple syrup.