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Bakesalotlady – baker's paradise

Food, Photography & Art
Rasberry-Chia Breakfast Smoothie Jar (Dairy free, Vegan)

Rasberry-Chia Breakfast Smoothie Jar (Dairy free, Vegan)

I always have frozen fruit (read: berries) in my freezer cause Indian Summers are brutal and when I am in the mood for ice-cream, my lactose sensitive tummy loves a jar of this beauty. It’s not really a “recipe” but well, this is how I like my breakfast jar. It has delicious berries and vanilla chia pudding topped with even more fresh fruit goodness and oh oh oh, the secret ingredient for creamy-ness? Almond butter and ground chia seeds aaah <3

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Raspberry Chia Breakfast Jar

  • Servings: 1
  • Print

Author: Anjali Johny

Ingredients

Chia pudding:

5 tbsp milk of choice (I used oat milk)

2 tbsp chia seeds

1 tbsp sweetener of choice (maple syrup/brown sugar/agave)

1/4 tsp vanilla extract

Smoothie:

50g fresh/frozen berries of choice (I used raspberries)

a handful of fresh grapes

1 tbsp unsweetened almond butter

milk (according to preference of consistency) [I used 1/4 cup oat milk]

2 tbsp quick cooking oats

1 tbsp ground chia seeds

2 tbsp sweetener of choice (add more if desired)

toppings: fresh fruit (I used fresh blueberries, kiwi, and unsweetened shredded coconut)

Directions

Mix all the ingredients for the chia pudding in a small bowl and stir well. Keep it in the refrigerator (you can do this the night before or at least 30 minutes before you make the smoothie)

For the smoothie, add all the ingredients into a high speed blender and blend until smooth. Taste and adjust ingredients according to your preference. If using fresh fruit, use ice to make the smoothie thicker.

In a jar, add your chia pudding and smoothie in layers or mix them up!

Serve chilled with your favourite toppings!

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Until next time!

Love,

Bakesalotlady ❤

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