Raspberry Jasmine Chia Pudding

I’ve been so bad at meal prepping my breakfasts lately. (Hell, lunches, too! Ha!) After a summer full of packing, moving, and cleaning, I was beat. Needless to say, Gregorys Coffee and Sweetgreen got a lot of business from me; in turn, I got a lot of points on my apps. 😏

Now that I’m – at least temporarily – settled again, I’ve got no excuse not to start prepping my meals. I know my wallet and waistline will both be extremely happier.

Chia pudding is, literally, one of the easiest breakfasts to prepare! Prepping overnight oats seems like preparing a 3-course meal in comparison. Chia seeds + liquid + bowl or jar x at least 3 hours = breakfast, baby!

I am a huge fan of jasmine tea, by the by. Admittedly, I’m a bit picky about floral flavors. Chamomile and jasmine are always on the good list. Rose? HARD PASS. Lavender? Eh. It depends on the dish and my mood at the time. Ha! But yes, there is always a welcomed place in my mouth and stomach when it comes to jasmine. I was so excited to see Runamok Maple release a jasmine tea-infused flavor, and the notes in it are perfect. The maple doesn’t overpower the jasmine, and the jasmine doesn’t overpower the maple. They work hand in hand so well! I couldn’t be more delighted to have two of my favorite flavors marry!

Originally, adding fruit into the pudding was NOT a part of the original recipe. However – speaking of marrying flavors – I had some raspberries in the fridge and an impulsive spark in my belly. I did a quick Google search of whether raspberries and jasmine are compatible. TRUST ME. They work together VERY well!

The basis to making a chia pudding is very easy – as I’ve stated in my previous recipe for Dirty Chai Chia Pudding – and if you remember that 3 tablespoons of chia seeds mix with one cup of liquid, you’ll be good as gold!

This chia pudding recipe is a winner. Good thing, since one bowl will give me breakfast for quite a few days! Ha!

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NOTE: Thanks to Runamok Maple for this opportunity to do another collaboration. Please support small business! Please visit their website and check out their amazing line of syrups.Β Want your own bottle of the jasmine flavor? Use promo code SEEKSATIATION20 to get 20% off at checkout!

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Raspberry Jasmine Chia Pudding
(Makes roughly 24 oz. in total)

– 6 tablespoons chia seeds
– 1/2 cup raspberries, rinsed
– 1 & 1/2 cups milk of choice (dairy or plant-based)
– 1/2 cup water
– 1 bag jasmine tea (optional for a stronger jasmine flavor; see Step #3a)
– 2 tablespoons Runamok Jasmine Tea-Infused Maple Syrup (or sweetener of choice)

Before We Get Started…

– If not able to use jasmine tea-infused maple syrup, use Step #3a for a jasmine-flavored chia pudding.

Directions:

1.) Place chia seeds in a large bowl and set aside.

2.) Roughly chop raspberries and set aside.

3a.) For a stronger jasmine flavor: Over medium heat, bring milk and water to a slow simmer; it should not be brought to a boil. Turn off heat, add tea bag, and allow to steep for 5 minutes. Allow milk tea mixture to cool down for 15 minutes. Add milk tea mixture to chia seeds and gently whisk until thoroughly combined. Add raspberries and maple syrup; whisk again until combined.

OR

3b.) For a lighter jasmine flavor: Add milk and water to chia seeds and gently whisk until thoroughly combined. Add raspberries and jasmine-infused maple syrup; whisk again until combined.

4.) Place plastic wrap over bowl and place in fridge for no less than 3 hours, preferably overnight. This pudding, refrigerated, will remain fresh for up to five days.

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