Raspberry Breakfast Pudding
A healthy berry-packed breakfast made with wholesome oats and chia seeds.
My Notes:
Servings:
Ingredients
- 1 cup(s) plant-based milk (such as oat or soy)
- 1 cup(s) raspberries (thawed if frozen)
- 4 Medjool dates pitted
- 1 teaspoon(s) ground flax seeds
- 1/2 cup(s) rolled oats (gluten-free if preferred)
- 1 tablespoon(s) chia seeds
- 4 tablespoon(s) plain vegan yogurt
Instructions
- Place the plant-based milk, raspberries, dates, and ground flax into a blender and blitz until smooth. Mix in the rolled oats and chia seeds and divide the mixture equally between 2 serving glasses or jars.
- Top each pudding with the yogurt and set aside in the refrigerator to chill for 1 hour (or as long as overnight) before serving.
Nutrition
Serving: 1serving (recipe makes 2 servings) | Calories: 300kcal | Carbohydrates: 61g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 62mg | Potassium: 670mg | Fiber: 10g | Sugar: 38g | Vitamin A: 555IU | Vitamin C: 24mg | Calcium: 229mg | Iron: 2mg
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