This warm chia pudding is a perfect breakfast or snack option, especially during the cooler winter months. It’s packed with fiber and omega-3 fatty acids and is made gluten free, dairy free, and vegan!


  • 3 tbsp Chia Seeds
  • 3/4 cup Unsweetened Almond Milk
  • 1/2 cup Raspberries
  • 1 tbsp Pecans
  • 1 tbsp Almond Butter


  1. Whisk together the chia seeds and almond milk in a small pot over medium-low heat. Stir until heated through and the mixture has thickened up, about five minutes.
  2. Remove from heat and add to a bowl. Top with raspberries, pecans, and almond butter. Enjoy!


  • Leftovers: Refrigerate in an airtight container for up to three days.
  • Serving Size: One serving is equal to approximately one cup.
  • No Heat: Mix the chia seeds and almond milk together and let it sit in the fridge for at least 15 to 20 minutes to thicken before adding toppings.
  • More Flavor: Add a dash of cinnamon.