Recipe: Raspberry Chia Jam Pots

I always love a good chia pudding, but I’m forever googling trying to work out the correct chia to liquid ratio and never end up using the same recipe twice. I reckon I’ve finally worked it out, and to make sure I never lose it again, I’m sharing it here!

Chia seeds are incredible little guys, and are an amazing source of fibre. I love including chia in my postpartum meals for mama’s as they are delicious, easy to prep the night before for a fuss-free breakfast, and keep you fuller for longer.

So if you’re looking for the perfect meal prep brekky, are making a meal for your friend who’s had a baby, or just curious, this is for you!

Raspberry Chia Jam Pots - serves 2

Ingredients

1 punnet of raspberries
1/4 cup of chia seeds
1/4 cup of desiccated coconut
1 tsp of vanilla essence/rice malt/honey/vanilla paste
1 & 1/4 cup of milk (I used coconut milk from a can!)

Toppings (per pot)

1 tbs coconut yoghurt
1 tbs raspberry jam
1 tsp slithered almonds
1 chopped fig (optional)
Mint to garnish

Make it!

In a medium bowl, smash the raspberries with a fork. Add the chia seeds, coconut, vanilla and then the milk of your choice. Stir well until combined, and pour into a ramekin dish, glass jar or pot that you’ll serve it in.

Refrigerate for at least an hour until a jelly has formed, or overnight if possible.

Once ready to eat, top with coconut yoghurt, raspberry jam, figs (or other fruit), slithered almonds and garnish with mint.

Enjoy!

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