Raspberry Chia Pudding
A comforting and nutritious pudding made with fresh raspberries, chia seeds, and sweetened with maple syrup, perfect for breakfast or as a dessert.
Ingredients
Main Ingredients
- 1 cup raspberries (fresh or thawed frozen) Ripe berries give bright flavor and vivid color.
- 2 cups unsweetened almond milk Use any milk of choice; oat milk for extra richness.
- 1/3 cup chia seeds Adds fiber and protein.
- 2–3 tablespoons pure maple syrup Natural sweetness; adjust to taste.
- 1 teaspoon vanilla extract Elevates flavors and smooths tartness.
- 1 pinch sea salt Balances sweetness.
Optional Toppings
- to taste toasted coconut flakes
- to taste crushed pistachios
- to taste fresh mint
- to taste extra raspberries
- to taste Greek yogurt
Instructions
Preparation
- In a blender or food processor, pulse the raspberries until smooth. If you prefer some seeds, pulse lightly; for a silkier texture, strain the puree.
- Pour the raspberry puree into a medium bowl. Add the almond milk, maple syrup, vanilla extract, and sea salt. Stir until the maple syrup dissolves.
- Whisk in the chia seeds, ensuring they are evenly distributed to prevent clumping. The mixture will be pourable at first.
Chill
- Cover and refrigerate for at least 2 hours, preferably overnight. After 20-30 minutes, stir to break up any settling chia pockets.
Serving
- Once set, stir again and portion into jars or bowls. Top with desired toppings like fresh raspberries or nuts.
Notes
Make-ahead for easy breakfasts. Store in an airtight container for up to 5 days or freeze portions for up to 2 months. Adjust sweetness and add toppings to customize.