This recipe post was sponsored by Oregon Berries. Thank you so much for supporting brands who support Vegukate.

Cute little jars of pink goodness are what we all need right now, am I right?

I’m not going to lie – this time period, this pandemic has been unsettling to say the least. The news comes out fast and furious, and it’s easy to get swept up and overwhelmed with what’s going on in the world. I feel so grateful and privileged to stay home and work away in my sweet little house with my husband in Portland, and am finding gratitude and ease in the simplest things. These include actually slowing down and giving myself permission to feel all the things, daily walks, streaming my favorite exercise classes when I feel like moving my body in a way that nourishes it, connecting with family and friends though FaceTime and Zoom, and getting into the kitchen – for quite literally every meal.

In fact, one of the actual joys of social distancing and mandated WFH policies I’ve found is being in my kitchen – in my sweatpants, naturally.

What am I making in the kitchen? Well, I was on a grain-free banana bread kick for days – weeks – and I’ve found comfort in throwing together simple classics and getting very creative with whatever pantry staples and freezer items we have on hand. Usually, I would go to the grocery store at least 2 times a week, simply because I love the grocery store. My local New Seasons Market and Whole Foods are my happy places, and I’m looking forward to aimlessly strolling their aisles one day soon again.

Getting creative with what we have available led to the creation of these cute jars of goodness for easy breakfasts: whipped chia seed and flax seed pudding loaded with frozen raspberries. Take the texture of chia seed pudding, add flax seeds, coconut milk, and a whole lot of creaminess from frozen avocado and you get these nourishing jars of deliciousness.

My absolute favorite part about these puddings is the creamy, dreamy texture thanks to the blending and soaking of chia seeds and flax seeds. Both seeds are wonderful sources of nourishing healthy fats, including omega-3 fatty acids. These fats are noted to have cardioprotective properties, and even reduce rates of heart disease. Coconut milk and avocado also provide wonderful sources of healthy (and satiating) fats to this recipe. I love adding in frozen avocado, especially if I have a few about to get too soft in the refrigerator. Simply slice, remove the seed, and store in a reusable bag in the freezer for smoothies and this pudding recipe.

Frozen raspberries are the stars of this little pudding show. One cup of raspberries is jam-packed with nutrients:

Fiber: 8 grams
Protein: 1.5 grams
Vitamin C: 54% of the Reference Daily Intake (RDI)
Manganese: 41% of the RDI
Vitamin K: 12% of the RDI
Vitamin E: 5% of the RDI
B vitamins: 4–6% of the RDI
Iron: 5% of the RDI
Magnesium: 7% of the RDI
Phosphorus: 4% of the RDI
Potassium: 5% of the RDI
Copper: 6% of the RDI

They’re also incredible sources of a variety of antioxidants noted to reduce free radical accumulation and damage, including vitamin C, quercetin and ellagic acid. Raspberries are a lower sugar fruit, and thanks to their high fiber content, stabilize and support blood sugar levels when consumed – no blood sugar roller coaster spikes here! They’re also wonderfully sweet and amazing in these puddings.

Pro tip: If you have cacao powder on hand and want to make these chocolate puddings – do it! Add 3-4 tablespoons of cacao powder as well as a few tablespoons of raw honey or maple syrup to sweeten. SO good!

Whipped Chia Seed and Flax Seed Raspberry Pudding

Yields 4-6 servings

Ingredients:
2 cups canned coconut milk
4 Tbsp. chia seeds
4 Tbsp. ground flax meal
½ tsp. sea salt
1 cup frozen Oregon Berries raspberries
½ avocado (frozen, if available)
½ cup unsweetened coconut flakes, to garnish
¼ cup buckwheat groats, to garnish
¼ cup chopped walnuts, to garnish
½ cup fresh or frozen raspberries, to garnish

Directions:

1. Add plant milk, chia seed, flax meal, and sea salt to a large bowl. Whisk to combine. Let sit 10 minutes and then whisk again.
2. Cover bowl and refrigerate 1-2 hours to set.
3. Make the pudding: add refrigerated flax/chia pudding to a high-speed blender with 1 cup frozen raspberries. Blend on high until smooth and creamy, about 30 seconds.
4. Pour chia seed pudding into 4-6 jars and garnish with coconut flakes, buckwheat groats, walnuts, and raspberries. Cover jars tightly with a lid and store in the refrigerator for up to 5 days, or enjoy immediately!

Notes:

- No flax meal? You can swap with an additional 4 tablespoons chia seeds.
- No frozen raspberries? Swap with frozen blackberries or blueberries – or any other berry you may have on hand!