Raspberry Chia Pudding (Printable)
Creamy raspberry-infused chia pudding, naturally sweet and plant-based. Ideal for any time of day.
# What You'll Need:
→ Base
01 - 1 2/3 cups unsweetened almond milk (or milk of choice)
02 - 3 1/2 ounces fresh or frozen raspberries
03 - 3 tablespoons maple syrup or honey
04 - 1 teaspoon pure vanilla extract
→ Chia Pudding
05 - 1/4 cup chia seeds
→ Topping (Optional)
06 - Fresh raspberries
07 - Chopped nuts or granola
08 - Mint leaves
# How to Make It:
01 - Combine the almond milk, raspberries, maple syrup, and vanilla extract in a blender. Blend until completely smooth and vibrant pink.
02 - Pour the raspberry mixture into a medium bowl. Whisk in the chia seeds thoroughly until evenly distributed throughout the liquid.
03 - Cover the bowl and refrigerate for at least 2 hours, preferably overnight. Stir once after 30 minutes to prevent the seeds from clumping together.
04 - Once the pudding has thickened to a creamy, gelatinous consistency, stir well and spoon evenly into serving glasses or jars.
05 - Top with fresh raspberries, chopped nuts, granola, or mint leaves as desired for added texture and visual appeal.
# Expert Advice:
01 -
- It tastes like dessert for breakfast but is packed with omega-3s and fiber
- The texture transforms from simple seeds into something remarkably luxurious
- You can make it the night before and wake up to a ready made treat
02 -
- If you want an absolutely silky texture, strain the blended raspberry base through a fine mesh before adding chia seeds
- Stirring once during that first 30 minutes of chilling prevents the seeds from sinking and forming a dense layer at the bottom
03 -
- Use room temperature milk when blending for easier incorporation of ingredients
- Let the pudding sit on the counter for 10 minutes before serving to take the chill off