Vanilla and Raspberry Chia Pudding

Kick start your morning with a brekkie pot bursting full of goodness. 

Prep time: 7 minutes

Cook time: 7 minutes

Servings: 4 people


Mix together the almond milk, 60ml yogurt and the honey.

Cut the vanilla pod in half, scrape out the seeds and add them to the mixture. Stir in the chia seeds.

Divide the mixture in half. Mash the raspberries (reserving 8) with a fork until they are a purée.

Set 100g to one side and stir the rest through one half of the mixture.

Chill both mixtures in the fridge for 30 minutes to firm up.

Pour the raspberry mixture into 4 jars. Top each with a layer of the remaining mashed raspberries.

Spoon the white mixture over the top to give a layered effect.

Divide the remaining yogurt between each jar. Finish with a couple of raspberries and mint leaves. 


400ml  almond milk
100ml  natural yogurt
4 tsp honey
1 vanilla pod
100g chia seeds
250g raspberries
A few mint leaves to serve