Raspberry Chia Pudding
A creamy, sweet pudding that's easy to make and packed with nutrients, making it perfect for breakfast or a healthy snack.
Ingredients
Main Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk (or milk of choice) For a nut-free version, use oat milk or coconut milk.
- 2 tablespoons pure maple syrup Use agave syrup for a vegan option.
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh or frozen raspberries (plus more for topping) This can be swapped with strawberries or blueberries for different flavors.
Toppings (optional)
- to taste cup sliced almonds or chopped nuts For a crunchy texture.
- to taste cup shredded coconut For added flavor.
- to taste cup extra raspberries or mixed berries To enhance the presentation.
- to taste tablespoon extra drizzle of maple syrup Optional for extra sweetness.
Instructions
Preparation
- In a bowl, combine the chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to combine.
- Take the fresh or frozen raspberries and gently mash them using a fork. You want some texture but still enough to mix well with the chia mixture.
- Add the mashed raspberries to the chia mixture and stir again. Cover the bowl and place it in the fridge for at least 2 hours or overnight for best results.
Serving
- Once it’s set, give it a good stir. Spoon the pudding into cups or bowls, add extra raspberries, nuts, or coconut on top, and enjoy!
Notes
Store leftovers in an airtight container in the fridge for about 3-5 days. Freezing is not recommended as it may alter the texture. Stir before serving after storing.