Description
This Easy Raspberry Chia Pudding is a naturally sweet, creamy, and nutritious treat made with chia seeds, fresh or frozen raspberries, almond milk, and a hint of maple syrup. It’s perfect for a healthy breakfast or dessert, requiring minimal preparation and no cooking, with a smooth and luscious texture achieved after chilling in the fridge.
Ingredients
Scale
Main Ingredients
- 2 tablespoons chia seeds
- ½ cup fresh or frozen raspberries
- ½ cup unsweetened almond milk (or any plant-based milk)
- 1 tablespoon maple syrup (adjust to taste)
- ¼ teaspoon pure vanilla extract
- Pinch of sea salt
Optional Toppings
- Extra fresh raspberries
- Coconut flakes
- Granola
- Chopped nuts
- Sprinkle of cinnamon (optional)
Instructions
- Mash the raspberries: In a small bowl, use a fork to mash the fresh or slightly thawed frozen raspberries until they reach a jam-like consistency with some small chunks for texture.
- Mix everything together: Combine the mashed raspberries, chia seeds, almond milk, maple syrup, vanilla extract, and a pinch of sea salt in a mason jar or small bowl, stirring well to evenly distribute the chia seeds and prevent clumping.
- Let it sit and stir again: After about 5 minutes, stir the mixture again thoroughly to break up any clumped chia seeds, ensuring a smooth and even texture.
- Chill and set: Cover the container and refrigerate for at least 2 hours or overnight, allowing the chia seeds to absorb the liquid and thicken into a creamy pudding consistency.
- Serve and top: Before serving, give the pudding a final stir and spoon it into serving dishes. Garnish with your favorite toppings like fresh raspberries, coconut flakes, granola, chopped nuts, or a sprinkle of cinnamon.
Notes
- Use thawed frozen raspberries if fresh are not available for best texture.
- You can adjust the sweetness by adding more or less maple syrup to your taste preference.
- Letting the pudding sit overnight yields the creamiest texture, but a minimum of 2 hours is sufficient to thicken.
- This pudding can be prepared in advance and stored in the fridge for up to 3 days.
- Experiment with different plant-based milks like oat, soy, or coconut for varied flavors.
