High-Protein Raspberry & Peanut Butter Chia Pudding

This high-protein chia pudding layers a creamy raspberry chia base with a peanut butter–yogurt topping for a balanced breakfast. Blending raspberries with almond milk infuses the pudding with bright berry flavor, while chia seeds thicken it overnight. Assemble the jars ahead of time for an easy grab-and-go option. **TIPS: To prevent clumping and achieve a smoother pudding, whisk in the chia seeds and then let the mixture stand for 5 to 10 minutes. Afterward, whisk it again before refrigerating. You can replace the raspberries with strawberries, blueberries or blackberries. Substitute the maple syrup with honey or date syrup, if you like. For added sweetness, simply swirl in a bit of your favorite jam ** To make ahead Refrigerate assembled jars for up to 4 days.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine 3 cups almond milk, 1½ cups raspberries and 1 tablespoon maple syrup in a blender; process until smooth, about 30 seconds. Transfer to a medium bowl. Add ¾ cup chia seeds, 1 teaspoon vanilla and ¼ teaspoon salt; whisk until well combined. Cover and refrigerate until thickened, at least 12 hours.

Step 2

In a small bowl, combine ¾ cup yogurt, ⅓ cup peanut butter and the remaining 1 tablespoon plus ½ teaspoon maple syrup and ¾ teaspoon vanilla; stir until smooth. Cover and refrigerate until ready to use.

Step 3

Spoon about ½ cup raspberry chia pudding into each of four 16-ounce jars or bowls. Top each with ¼ cup raspberries, then about ½ cup chia pudding. Divide the peanut butter mixture among the jars (about ¼ cup each) and spread over the pudding. Top with the remaining ½ cup raspberries before serving.

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