Raspberry Almond Butter Chia Bowl (Printable Version)

A nourishing breakfast bowl with creamy chia pudding, fresh raspberries, and rich almond butter swirl.

# What You'll Need:

→ Chia Pudding Base

01 - 1/4 cup chia seeds
02 - 1 cup unsweetened almond milk
03 - 1 tablespoon maple syrup
04 - 1/2 teaspoon vanilla extract

→ Toppings

05 - 1 cup fresh raspberries
06 - 2 tablespoons almond butter
07 - 2 tablespoons sliced almonds
08 - 2 teaspoons honey, optional
09 - 1/2 banana sliced, optional
10 - 2 tablespoons unsweetened coconut flakes, optional

# How To Make:

01 - Whisk together chia seeds, almond milk, maple syrup, and vanilla extract in a medium bowl until fully combined.
02 - Cover bowl and refrigerate for at least 4 hours or overnight. Stir once after the first 30 minutes to prevent seeds from clumping together.
03 - Once mixture has thickened to a pudding-like consistency, divide evenly between two serving bowls.
04 - Top each bowl with fresh raspberries, a generous drizzle of almond butter, and sliced almonds for crunch.
05 - Add honey, banana slices, and coconut flakes if desired for additional sweetness and texture variety.
06 - Serve immediately while toppings are fresh and crunchy.

# Expert Advice:

01 -
  • The texture transformation from those tiny seeds to creamy pudding feels like kitchen magic every single time
  • You can prep everything the night before and wake up to breakfast thats already waiting for you
02 -
  • Stirring after the first 30 minutes is non negotiable unless you want weird gelatinous clumps instead of smooth pudding
  • The pudding keeps in the refrigerator for up to 5 days so you can meal prep breakfast for the whole week
03 -
  • Use a mason jar to make individual servings and shake instead of whisk for easy cleanup
  • If the pudding is too thick in the morning, stir in a splash more milk to loosen it up

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