Raspberry and Rose Water Chia Pudding

Flavourful and nutritious, this easy breakfast pudding is ready in under 10 minutes
Raspberry and Rose Water Chia Pudding
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Raspberry and Rose Water Chia Pudding
May 13, 2019
Preparation Time 10 minutes
Serves 2-4

RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar


145g fresh or frozen raspberries, plus extra for garnishing
3 tbsp rose water
250ml milk of choice
2 tbsp spinneysFOOD Maple Syrup
2 tsp freeze-dried raspberries (optional)
85g chia seeds

To serve

Coconut yoghurt
Toasted flaked almonds


  • 1

    In the jug of a blender, combine the raspberries, rose water, milk, maple syrup, freeze-dried raspberries and chia seeds

  • 2

    Blend until smooth and fully combined

  • 3

    Pour into a medium-sized bowl and refrigerate for 5-10 minutes

  • 4

    If necessary, add a bit more milk until you reach your desired consistency

  • 5

    Serve with toasted almond flakes, fresh and freeze-dried raspberries and rose petals


This pudding can be stored in the refrigerator for up to 1 week!


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