Raspberry Chia Pudding
This raspberry chia pudding is creamy, bright, and sweetened with maple syrup, making it perfect for breakfast, dessert, or a healthy snack.
Ingredients
For the Base
- 1/4 cup chia seeds Use black or white chia — both work the same. Reduce if using ground chia.
- 1 cup unsweetened almond milk Can substitute with oat milk, soy milk, coconut milk, or dairy milk.
- 2 tablespoons pure maple syrup Use only pure maple syrup for natural flavor.
- 1/2 teaspoon vanilla extract Enhances depth; can use a pinch of salt if absent.
For the Raspberry Mix
- 1/2 cup fresh or frozen raspberries Mash slightly if using frozen, no need to cook.
To Serve
- sliced almonds or chopped nuts
- shredded coconut
- additional raspberries or mixed berries
- extra drizzle of maple syrup For added sweetness.
Instructions
Preparation
- In a medium bowl or jar, combine 1/4 cup chia seeds, 1 cup unsweetened almond milk, 2 tablespoons pure maple syrup, and 1/2 teaspoon vanilla extract. Whisk well for 20–30 seconds to avoid clumping.
- Place 1/2 cup raspberries in a small bowl. Use a fork to mash them into a saucy mix and fold gently into the chia mixture.
- Cover and refrigerate for at least 2 hours or overnight to allow chia seeds to absorb liquid.
- After chilling, stir the pudding. Add more milk if too thick or chia seeds if too thin.
- Portion into bowls or jars and top with sliced almonds, shredded coconut, additional raspberries, and extra maple syrup.
Notes
You can customize this pudding by swapping fruits, milks, or toppings. Keeps in the refrigerator for up to 4–5 days. Best served cold or at room temperature.