Raspberry ginger chia pudding

This recipe may not call for any of your plant stash, but it is still a 3-minute prep-the-night-before wonder that is totally tote-able for work or school if you put it in a jar. The chia will hold you over until lunchtime, while the antioxidant rich berries and ginger will make your body sing.


  • 4 tbsp chia seeds
  • 1 cup frozen raspberries
  • 1/4 tsp ground ginger
  • 1 cup almond milk (or other plant-based milk of your choice)
  • 1 tsp maple syrup
  • 1 tbsp flaked almonds (or other crushed/chopped nuts)
  1. Defrost frozen raspberries in a small bowl in the microwave, and mash with a fork
  2. Add chia seeds, frozen raspberries, ground ginger, maple syrup and almond milk to a jar. Stir.
  3. Garnish with the flaked almonds
  4. Store in the fridge overnight (can eat within the next 3 days)

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