Chia pudding with raspberry compote and crunchy topping
Method
- Raspberry compote: Add the frozen raspberries and a little honey to a small saucepan. Heat until the berries are soft. Blend into a smooth compote using a hand or jug blender.
- Chia pudding: In a bowl, mix almond milk, honey, and chia seeds. Let it sit for 5 minutes, stir again, then refrigerate overnight.
- Assembly: Stir Greek yogurt into the chia pudding. Divide between serving bowls, top with raspberry compote, and finish with a sprinkle of crunchy topping.
Ingredients
100 g frozen raspberries
200 ml almond milk
1 tbsp honey
3 tbsp chia seeds
4 tbsp Greek yogurt
Crunchy topping of your choice (e.g. granola or roasted nuts)
What you will need
What you will need