Raspberry Chia Breakfast Jars

Raspberry Chia Breakfast Jars Recipe

By Veegs


12 ounces (340 g) frozen raspberries, thawed but not drained

12 ounces (340 g) soft silken tofu or unsweetened plain vegan yogurt

¼ cup (80 g) pure maple syrup

2 tablespoons (24 g) maple sugar or (30 g) light brown sugar, optional

¼ cup (48 g) white chia seeds

½ teaspoon pure vanilla extract

6 ounces (170 g) fresh berries (raspberries or blueberries), rinsed and thoroughly drained


1Place the thawed raspberries in a blender or use an immersion blender to blend the berries until smooth. If you don’t like berry seeds, pass the mixture through a fine-mesh sieve. Add the tofu or yogurt, maple syrup, and sugar to the berries and blend again until smooth. Place into a large bowl.

2Stir the chia seeds and vanilla into the mixture. Cover and chill for at least 3 hours or overnight. Stir before serving.

3Place a few of the fresh berries at the bottom of the serving dish. (You can also stir the berries directly into the mixture, keeping a few for garnishing.)

4Divide the chia preparation on top and sprinkle with the remaining berries. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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