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.

under 360 mins
breakfast
Updated on 10 June 2024

Ingredients for servings

    pudding

  • 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

Directions

  • 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.

Notes

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