Description
Creamy Raspberry Chia Pudding sweetened with maple syrup. This no cook recipe is perfect for a quick breakfast or make ahead snack with fresh berry flavor.
Ingredients
1/4 cup chia seeds
1 cup unsweetened almond milk or preferred milk
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
1/2 cup fresh or frozen raspberries, plus extra for topping
Optional toppings: sliced almonds, chopped nuts, shredded coconut, extra raspberries, mixed berries, or maple syrup
Instructions
1. Whisk chia seeds, milk, maple syrup, and vanilla together in a medium bowl until evenly combined
2. Let the mixture rest for 5 minutes, then stir again to prevent clumps
3. Mash raspberries with a fork and mix into the chia base
4. For a smoother texture, blend raspberries before adding
5. Cover and refrigerate for at least 2 hours or overnight until thick
6. Stir after chilling and add a splash of milk if needed
7. Divide into 2 servings and add toppings before serving
Notes
Store in a sealed container in the fridge for up to 5 days
Freeze in small portions for up to 1 month and thaw overnight
Use different fruits, milks, or sweeteners to customize
Frozen raspberries should be thawed before mashing
Add extra chia seeds if pudding is too thin
Use non dairy milk to keep recipe vegan
Soy or cow milk may keep a brighter color
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Cook
- Cuisine: Healthy Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180