My wife and I have really taken some huge steps into the direction of clean eating. We are absolutely not even close to perfect, but it’s been a slow progression to being extremely conscious of every little thing that we put in our body. We are doing our best to avoid over consumption of lactose, sugar and gluten, and so far we are feeling great! Breakfast is often the hardest since it seems like there aren’t as many choices. That is of course until I started to realize just how many outstanding nutritional products Bob’s Red Mill makes that are perfect for the most important meal of the day.
I’ve only been eating muesli cereal for about two years since I first discovered it in the cereal aisle of the grocery store. Bob’s Red Mill has two sizes of muesli, one that will last three days and one that will easily last all week! Since we are obsessed with it we usually go with the bigger bag. Muesli is a wonderful combination of oats, nuts and raisins and is so very delicious eaten cold with almond milk. Of course, there are several ways to prepare it: overnight, hot, cold or tossed in with some yogurt. I did it cold in this Raspberry Chia Seed Pudding with Muesli and Fresh Berries recipe. I’ve actually even used it as a streusel to the top of a berry cobbler recipe a few years back. In my eyes the versatility of it makes it unmatched in the breakfast category.
The first thing I did in this recipe was whisked together some Bob’s Red Mill Chia Seeds with some almond milk and let them sit in the refrigerator for about 4 hours. This is something you can do overnight so all you do is wake up and assemble. To make this recipe more interesting, I cooked down some fresh raspberries, honey and vanilla until it got really thick. I macerated the raspberry mixture and also chilled it.
In the morning I mixed together the chilled raspberry mixture and the chia seed pudding. If you aren’t a raspberry fan then you can do this same process with blueberries or blackberries. I then mixed together the muesli cereal with some almond milk and let it sit for a few minutes until the mixture became a little thick. The oats suck up the liquid so it begins to thicken up from that fairly quickly. If you really want to save a ton of time, simply submerge some muesli in almond milk to make overnight muesli, so in the morning you literally place one on the other and you are good to go.
I served this Raspberry Chia Seed Pudding with Muesli and Fresh Berries in little single-serving jars to make them easy to eat on the go, and layered the muesli over top of the raspberry chia seed pudding and added on some fresh berries. This Raspberry Chia Seed Pudding with Muesli and Fresh Berries is such a treat and a wonderful combination of flavors to start your morning off with!
Raspberry Chia Seed Pudding with Muesli and Fresh Berries
- 1/3 cup Bob’s Red Mill Chia Seeds
- 3 cups Almond Milk
- 2 cups Raspberries
- 3 Tbsp Honey
- 1 Tbsp Vanilla
- 1 cup Bob’s Red Mill Muesli Cereal
- Assorted fresh Berries
Whisk together the chia seeds and 1 ½ cups of almond milk until combined and refrigerate for 4 hours or overnight.
In a small pot heat the raspberries, honey and vanilla over low heat until it becomes thick, 25-30 minutes. Macerate the raspberries and chill until cool.
Combine the chilled macerated raspberry mixture along with the chia seed pudding. Chill before serving.
Next, combine the muesli and remaining 1 ½ cups of almond milk and let stand for 5 minutes while occasionally stirring.
To Serve: Layer the chia seed pudding with the muesli and top off with fresh berries. Serve chilled!
Hello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.” I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!
I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef. I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants. I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions, and twists on old classics. I’m incredibly spontaneous and outgoing, and run two small businesses, BPMVC, and my latest venture, 5 Loaves 2 Fish!