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Raspberry Chia Pudding Recipe

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3.9 from 7 reviews

This Raspberry Chia Pudding is a simple, nutritious, and delicious make-ahead breakfast or snack. Blended with fresh or frozen raspberries, almond or coconut milk, and a touch of maple syrup, the pudding is rich in fiber and antioxidants. Chia seeds absorb the liquid to create a creamy, satisfying texture that’s perfect to enjoy chilled, topped with your favorite fruits or nuts.

Ingredients

Ingredients

  • 1/2 cup fresh or frozen raspberries
  • 3/4 cup almond milk or coconut milk
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 cup chia seeds

Instructions

  1. Blend the base: Blend the raspberries, almond milk, maple syrup, and vanilla extract together in a blender until the mixture is smooth and uniformly combined, ensuring the berries are fully pureed.
  2. Mix the chia seeds: Pour the blended mixture into a bowl and whisk in the chia seeds thoroughly, making sure they are evenly distributed throughout the liquid to prevent clumping.
  3. Refrigerate to set: Cover the bowl and place it in the refrigerator for at least 1 hour, or preferably overnight. This allows the chia seeds to absorb the liquid and swell, creating the pudding’s signature thick and creamy texture.
  4. Serve and enjoy: Once set, stir the pudding gently and serve it chilled with your favorite toppings such as fresh berries, nuts, or coconut flakes for added texture and flavor.

Notes

  • This pudding can be stored in the refrigerator for up to 3 days, making it a great make-ahead option.
  • For a sweeter pudding, adjust the amount of maple syrup to your taste.
  • Use fresh raspberries for a brighter flavor or frozen raspberries for convenience; thaw before blending if preferred.
  • Feel free to substitute almond or coconut milk with any other plant-based milk or dairy milk as per dietary preference.
  • Adding toppings like granola or nut butter can increase protein and texture variety.

Find it online: https://cookedbysarah.com/raspberry-chia-pudding-recipe/