Indulge guilt free with the creamy chia seed raspberry pudding with vibrant nutrient packed raspberries. If you’ve always wanted to make your own granola, but didn’t know how here’s your chance to make your own granola using rolled oats, sunflower seeds, coconut, honey, and mixed nuts.
Here’s the nutrition facts for this power packed homemade granola and chia seed pudding combo:
Calories: 390
Total Fat: 13g
Saturated Fat: 0g
Trans Fat 0g
Cholesterol: 0mg
Sodium: 80 mg
Carbohydrates: 66g
Fiber: 19g
Sugars: 37g
Protein: 8g
INSTRUCTIONS
RASPBERRY CHIA PUDDING
• Make date base: Soak dates in warm water for 10–15 minutes.
Remove the dates from the water and blend them with ~1 cup
of the oat milk until completely smooth.
• Build pudding base: In a large bowl or container, combine the
date purée mixture, remaining oat milk, and vanilla extract.
Whisk until fully homogenous.
• Add chia seeds: Stir in 1/2 cup chia seeds slowly
and thoroughly. Mix well to avoid clumping.
• First hydration rest: Let sit 10–15 minutes. Stir again
to redistribute seeds evenly.
• Chill to set: Refrigerate at least 4 hours or overnight.
Result: soft, spoonable pudding texture.
• Add raspberries: Choose one: Fold in for mixed berry pudding
or layer for parfait jars (best for 1-cup containers) or top with
remaining raspberries for freshness and visual appeal.
HOUSE-MADE BASIC GRANOLA
• Preheat oven to 325°F.
• In a large mixing bowl, stir together oats,
sunflower seeds, coconut, nuts and salt.
• In a medium fry pan, combine honey, oil and vanilla extract and
heat over medium high heat until the mixture is hot and bubbling,
about 45 seconds. Pour over the dry ingredients and toss to coat.
• Spread granola onto a parchment lined baking sheet in an
even layer. Bake, stirring every 15 minutes, until granola is
golden brown and fragrant, 30-45 minutes.
• Let cool, stirring occasionally to break up the large pieces.
• Store in an airtight container. Granola will keep for up to 4 weeks.