Print

Raspberry Chia Pudding

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy raspberry chia pudding made with fresh raspberries, chia seeds, and plant-based milk. This easy no-cook recipe is naturally sweet, nutritious, and perfect for breakfast or a healthy snack.

Ingredients

  • 1 cup raspberries (fresh or frozen)
  • 2 tablespoons maple syrup
  • 1 cup almond milk
  • 1/4 cup chia seeds
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Extra raspberries and yogurt for topping (optional)

Instructions

  1. Add the raspberries and maple syrup to a bowl and mash together with a fork until mostly smooth.
  2. Whisk in the almond milk, vanilla extract, and salt until combined.
  3. Add the chia seeds and mix well so they are evenly distributed.
  4. Let the mixture sit for 5 minutes, then stir again to prevent clumping.
  5. Cover and refrigerate for at least 2 hours or overnight until thick and pudding-like.
  6. Stir before serving and top with extra raspberries or yogurt if desired.

Notes

  • For a smoother texture, blend the raspberries with the milk before mixing with the chia seeds.
  • The pudding can be stored in an airtight container in the refrigerator for up to 4 days.
  • Use coconut milk or oat milk instead of almond milk for a creamier variation.
  • Add granola, sliced fruit, or nuts on top for extra texture and flavor.

Nutrition

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