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Chia pudding with quick raspberry basil compote

Chia pudding with quick raspberry basil compote

  • Author: Jess
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 2 servings 1x
  • Category: Breakfast/Snack
  • Method: Combine
  • Cuisine: American


Chia pudding with quick raspberry basil compote



chia pudding

  • 1/4 cup chia seeds
  • 1 cup nut milk (I use cashew milk)
  • 1 scoop Genuine health vegan greens+0
  • 1 tbsp maple syrup
  • 2 tsp lemon zest
  • 1 tsp vanilla extract

quick raspberry basil compote

  • 2 cups raspberries (fresh or frozen)
  • 12 tbsp water
  • 2 tbsp basil leaves, finely chopped
  • 1 tbsp maple syrup


  1. Mix the chia seeds, nut milk, greens+O, maple syrup, lemon zest, and vanilla extract in a bowl. Place in the fridge to gel for 1-2 hours.
  2. To make the compote, heat raspberries and 1-2 tbsp of water in a small pot on medium heat for 2 minutes, stirring constantly to prevent burning.
  3. Reduce heat to low and let simmer for 3-5 minutes.
  4. Once the raspberries begin to break down, add the basil leaves and maple syrup. Remove from heat.
  5. To assemble layer the chia and compote in a jar.
  6. Top with fresh raspberries if desired.


  • Serving Size: 1/2 serving
  • Calories: 274
  • Sugar: 17g
  • Fat: 10g
  • Saturated Fat: 1g
  • Carbohydrates: 41g
  • Fiber: 18g
  • Protein: 7g

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