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Raspberry & coconut chia pudding breakfast bowls

Serves: 1
Prep: 10
Cook: 10

    These super quick and easy Raspberry and Coconut Chia Pudding Breakfast Bowls are an awesome super helathy breakfast option. Filled with goodness, these bowls can be made ahead of time making them the perfect option for those accidental sleep ins. They can also be kept in small jars making them a great brekky for on the go. Vegan and gluten free, these puddings are made on So Good Regular Soy milk and are bursting with flavour making them something the whole family can love. Refreshing and satisfying they are the perfect way to start your day. 


    For the chia pudding:

    For the raspberry chia jam:

    • ½ cup frozen raspberries, defrosted

    • 1 tsp chia seeds

    • 1 tsp pure maple syrup

    • 1 tbs So Good Prebiotic Soy Milk

    For the garnish:

    • 3 tbs soy yogurt

    • 30g frozen berries of your choice


    1. Mix the soy milk, chia seeds, coconut and vanilla in a bowl. Cover and allow to soak in the fridge overnight
    2. Place berries, chia seeds, maple syrup, and soy milk in a pot and bowl over a low-medium heat. Stir until the raspberries have broken down and the mix has turned to a thick jam.
    3. Remove the chia jam from the heat, cool and set in the fridge overnight
    4. Pour thickened chia pudding into a bowl, top with chia jam, soy yoghurt and some extra berries.

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