Free Inquiry Cooking: recipe 2

This week, my roommate wanted to share a recipe with me after hearing about my project. I was really excited when she sent me her chocolate raspberry chia pudding recipe because I love overnight oats, chia pudding, and any other recipe that is super easy to meal prep for breakfast or school lunches during busy weeks. Chia seeds are packed with fiber and omega 3 making them a great add on to any meal. This recipe was super easy for beginners for several reasons; you don’t need to use an oven and the stove is only required for a few minutes, and your measurements unlike baking don’t have to be the exact amount (although it helps). It can also be modified fairly easily to meet any dietary restrictions.

Recipe:

For the raspberry jam:

1 cup frozen raspberries, 2 tbsp honey (or maple syrup), 2 tbsp chia seeds.

For the chocolate chia pudding:

1/2 cup chia seeds, 1/4 cup cocoa powder, sifted if desired, 2 tbsp honey (or maple syrup), 2 tsp vanilla extract, pinch of salt, 2 cups milk of choice, 1 cup Greek yogurt, optional fresh raspberries for topping.

Instructions: Step 1) make the jam: in a small-medium sauce pan over medium heat, combine the frozen raspberries and honey. cook, stirring occasionally and breaking up the raspberries as they defrost in the pot. About 6-10 minutes. Remove the pan from heat and and stir in chia seeds. Leave to cool. Step 2) make the chia pudding: In a medium bowl whisk together the chia seeds, cocoa powder, honey, vanilla, salt, and milk until cocoa powder is fully dissolved and all ingredients are combined. Step 3) packaging the chia pudding: split the raspberry jam equally into 4 containers (depending on the containers size you may use more or less containers), place the chocolate chia pudding over top, split equally into your containers, place into fridge overnight or minimum of 4-6 hours, top with your fresh raspberry before eating. Enjoy 🙂