This recipe is brought to you by Silk Soymilk
I’ve recently discovered how much I love chia seeds. I’m not going to lie, I thought they looked kind of gross when they are all plumped up, but then I tried some and now I have a giant container of them in my house and I add them to everything. One of my new favorite ways to eat them is in a breakfast pudding. It’s not really pudding, but it is the consistency of pudding. You can make it overnight to eat for breakfast the next day or make it before you leave and eat it as a late night snack. As long as the chia seeds sit in the liquid for at least 6 hours, you’re good.
I made my Raspberry Vanilla Chia Pudding with the Silk Vanilla Soymilk because it’s creamy and delicious. Silk Soymilk is also a great source of protein, it has 8 grams of plant based protein. Even more exciting is that Silk is non-GMO certified! Silk is my favorite brand for non-dairy milks. I think the Banana Dark Chocolate Ice Cream Sandwiches that I made with it is my favorite though.
Start your morning off right with this superfood pudding. It’s super simple to make. 
Start by pouring a cup of Silk Vanilla Soymilk into a mason jar. You could also make it with the chocolate Soymilk for a nice treat. Add in a handful of raspberries and 3-4 tablespoons of chia seeds. I like to mash the raspberries into the soymilk to release the beautiful red color and flavors. 
Place a lid on your mason jar and give it a good shake to mix all the chia seeds into the Soymilk. Place the jar in the refrigerator overnight (or at least 6 hours) to allow the chia seeds to plump. Serve them with fresh raspberries on top. It’s as simple as that!
My next batch is going to be with the Silk Chocolate Soymilk so that the kids can eat it as a great snack when they get home from school. This will hold them over perfectly!
Make sure to visit silk.com/lovesoymilk for a coupon!
Raspberry Vanilla Chia Pudding
Ingredients
- 1 cup Silk Vanilla Soymilk
- 3-4 Tbsp chia seeds
- handful of raspberries
Instructions
- Pour 1 cup of Soymilk into a mason jar (or airtight container)
- Add chia seeds and raspberries to jar and secure lid.
- Shake until seeds are mixed in.
- Allow seeds to plump for 6 hours.
- Enjoy with fresh raspberries.
This conversation is sponsored by Silk. The opinions and text are all mine.
This looks delicious and so easy to make! I think I’ll make some for myself!
This looks really good. I must admit I haven’t tried chia seeds yet for exactly the reasons you stated, but this recipe has changed my mind. I can’t wait to give it a try.
I thought it was all hype but they really are great in everything.
Yum! I can switch up the berries (Red doesn’t do raspberries because of a sensitivity) and we all can enjoy it!
This looks so healthy and delicious, and I want to make this pudding! I love raspberries in anything!
I don’t think I’ve ever tried chia seeds, but you’ve made it look so delicious in these pictures that I’m tempted to buy a packet!
Anything that makes breakfast easy is good in my books : )
I have never tried chia seeds, but the recipes I keep seeing using them look delicious! This one is a great example. Pinning for future use!!
Wow, this looks so pretty – those raspberries! I love chia pudding, and you’ve reminded me that I need to make it again 🙂
I’m interested bcuz I’ve been looking for an easy breakfast with protein other than eggs. This works! Thx!