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Chis Seed Pudding + Raspberry Compote

Chis Seed Pudding + Raspberry Compote

Prep: 5 minute 
Sits in fridge overnight 
5 servings


  • 1 can full fat coconut milk 
  • 1 cup cup oat milk 
  • 8 tbsp chia seed 
  • 2 tbsp pure maple syrup 
  • 1 tsp vanilla extract 
  • 1 small package raspberries


  1. In a medium container, mix coconut milk, oat milk, chia seeds, maple syrup, and vanilla extract together.  Make sure it’s combined well so chias are evenly dispersed.
  2. Store in fridge, will be ready next morning and can be prepped for the week.
  3. For the compote, place raspberries in saucepan with a cup of water. Bring to a boil, and allow to boil for a few min. Take off heat and mash roughly.
  4. Store separately in fridge. Top on chia pudding right before eating.
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