Raspberry Chia Pudding with Almond Milk and Flax Crisps

Most people don’t get enough dietary fiber in their daily fare. Try adding this fiber-rich breakfast to your repertoire, and savor the maple and raspberry flavors while you tuck into a healthy breakfast. RD tip: Flaxseeds have different health benefits depending on whether they are served whole (where you get the fiber benefits), or ground, (which releases the heart-healthy omega-3 fatty acids). This recipe has both whole and ground flaxseeds, giving you the most bang for your nutrition buck.

Ingredients for servings


  • 1.5 cup unsweetened vanilla almond milk

  • 0.5 cup chia seeds

  • crisps

  • 0.25 cup whole flaxseeds

  • 0.25 cup ground flaxseeds

  • 1 tsp cinnamon

  • 1 tbsp pure maple syrup

  • 1 large egg white

  • 1 cup fresh raspberries


  • The night before, in a 2–3 cup (480–720ml) storage container, combine the almond milk and chia seeds and stir vigorously for a few seconds. Cover and place in the refrigerator for at least 6 hours or overnight.

  • Preheat the oven to 350ºF (175ºC). Line a sheet pan with parchment paper and reserve. In a medium bowl, combine the whole and ground flaxseeds and cinnamon, whisking to mix. Add the maple syrup, egg white and 2 teaspoons water and stir thoroughly. Let stand for 2–3 minutes. It will thicken slightly. Spread the mixture on the parchment paper to a thickness of about 0.25 inch. Bake for 15–17 minutes, until dry and crisped. It will become firmer as it cools.

  • Cool on a rack and break into bite-sized pieces.

  • Serve pudding, topped with raspberries and crisps.

  • Makes 2 cups pudding and 1.75 cups crisps.


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