Print hero

Raspberry & coconut chia pudding breakfast bowl

Serves: 1
Prep: 10
Cook: 10

    Often sleep in and run out of time to eat breakfast? These So Good Oat chia puddings can be made ahead of time and kept in small jars, making them an awesome brekky for when you’re on the go.


    For the chia pudding:

    • ¾ cup So Good Oat Milk No Added Sugar
    • 3 tbs chia seeds
    • 1 tbs desiccated coconut
    • ½ tsp vanilla
    For the raspberry chia jam:
    • ½ cup frozen raspberries, defrosted
    • 1 tsp chia seeds
    • 1 tsp pure maple syrup
    • 1 tbs So Good Oat Milk No Added Sugar

    For the garnish:

    • 3 tbs soy yogurt
    • 30g frozen berries of your choice


    1. Mix the oat 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 oat 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.

    Find a recipe

    Looking for more?

    Featured recipes