Fresh Valentines Chia Pudding Bowl Recipe Easy Healthy Breakfast Ideas
A quick and easy chia pudding bowl with fresh raspberries and honey drizzle, perfect for a healthy and festive breakfast.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 5 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 3 tablespoons chia seeds
- 1 cup (240 ml) vanilla almond milk (unsweetened)
- 1 teaspoon pure vanilla extract
- 1/2 cup (about 75 grams) fresh raspberries
- 2 tablespoons (42 grams) honey
- 1/4 cup (60 grams) Greek yogurt (optional)
- 1 teaspoon lemon zest (optional)
- Chopped nuts or granola for topping (optional)
Instructions
- In a mixing bowl or mason jar, add 3 tablespoons (45 grams) of chia seeds and 1 cup (240 ml) of vanilla almond milk. Whisk or stir thoroughly to prevent clumps.
- Stir in 1 teaspoon of pure vanilla extract, and if using, add Greek yogurt and lemon zest.
- Cover and refrigerate for at least 4 hours, ideally overnight, to allow chia seeds to absorb liquid and swell.
- Just before serving, gently fold half of the fresh raspberries into the pudding.
- Spoon the pudding into serving bowls. Top with remaining raspberries, a drizzle of 2 tablespoons (42 grams) honey, and optional chopped nuts or granola.
- Serve immediately or keep chilled for later.
Notes
Stir the pudding once or twice during the first hour of chilling to keep chia seeds evenly distributed. If pudding thickens too much, stir in a splash more milk before serving. Cover pudding well in the fridge to avoid odors or drying out. Frozen raspberries can be used if thawed and drained first. For dairy-free, omit Greek yogurt or use a coconut-based alternative.
Nutrition
- Serving Size: About 1 cup (250 gra
- Calories: 265
- Sugar: 18
- Sodium: 50
- Fat: 10.5
- Saturated Fat: 1
- Carbohydrates: 32.5
- Fiber: 11
- Protein: 9
Keywords: chia pudding, healthy breakfast, raspberries, honey drizzle, easy breakfast, vegan option, gluten-free, Valentine’s Day breakfast