Raspberry Chia Pudding Recipe

Introduction

Raspberry Chia Pudding is a simple, nutritious treat that’s perfect for breakfast or a light dessert. This creamy pudding combines the natural sweetness of fresh or frozen raspberries with the wholesome goodness of chia seeds. Ready in just a few hours with minimal effort, it’s a delightful way to fuel your day.

Ingredients

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk or milk of choice
• 2 tablespoons pure maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh or frozen raspberries plus more for topping

Optional Toppings:

• Sliced almonds or chopped nuts
• Shredded coconut
• Additional raspberries or mixed berries
• Extra drizzle of maple syrup

Instructions

1. Step 1: In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined. Stir again after 5 minutes to prevent clumping.
2. Step 2: Gently mash the raspberries with a fork to release their juices, then stir them into the chia mixture for a naturally infused berry flavor. For a smoother pudding, you can blend the raspberries before mixing.
3. Step 3: Cover the bowl or transfer to an airtight container. Refrigerate for at least 2 hours or overnight until the pudding thickens. If it becomes too thick after chilling, add a splash of milk to loosen the texture.
4. Step 4: Stir the pudding well, divide into serving cups, and top with your favorite toppings such as sliced almonds, shredded coconut, or extra berries before enjoying. For added texture, layer with granola or yogurt.

Tips & Variations

• For a creamier texture, use coconut milk or oat milk instead of almond milk.
• Try blending the raspberries for a smoother consistency or leave them mashed for a chunkier pudding.
• Swap maple syrup for honey or agave syrup if preferred.
• Add a pinch of cinnamon or lemon zest to brighten the flavor.
• Top with fresh mint leaves for a refreshing touch.

Storage

Store the chia pudding in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving, and if it thickens too much, add a little milk to adjust the consistency. This pudding is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of raspberries?

Yes, this recipe is very versatile. You can use strawberries, blueberries, mango, or any other fruit you like. Just adjust the quantity based on your taste and whether the fruit is fresh or frozen.

Do I need to soak the chia seeds before mixing?

No need to soak them beforehand. Mixing the chia seeds directly with the liquid and letting the mixture chill allows the seeds to absorb the liquid and form the pudding texture naturally.

Raspberry Chia Pudding Recipe

Print Recipe

★★★★★

4.8 from 98 reviews

This Raspberry Chia Pudding is a creamy, nutritious, and naturally sweetened dessert or breakfast option made with chia seeds soaked in almond milk and infused with fresh raspberries. It’s easy to prepare, vegan-friendly, and perfect for a healthy snack or a light meal, topped with nuts, coconut, or extra berries for added texture and flavor.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes (includes chilling time)
• Yield: 2 servings 1x
• Category: Breakfast, Dessert, Snack
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Pudding:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk or milk of choice
• 2 tablespoons pure maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh or frozen raspberries plus more for topping

Optional Toppings:

• Sliced almonds or chopped nuts
• Shredded coconut
• Additional raspberries or mixed berries
• Extra drizzle of maple syrup

Instructions

1. Mix the Ingredients: In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined. Stir again after 5 minutes to prevent clumping and ensure even texture.
2. Mash the Raspberries: Gently mash the raspberries with a fork to release their juices, then stir them into the chia mixture to naturally infuse the pudding with berry flavor. For a smoother consistency, you can blend the raspberries before mixing.
3. Let It Set: Cover the bowl or transfer the mixture to an airtight container. Refrigerate for at least 2 hours or overnight until the pudding thickens and sets. If it becomes too thick, add a splash of milk to loosen the texture.
4. Serve and Enjoy: Stir the pudding well, then divide into serving cups. Add your favorite toppings such as sliced almonds, shredded coconut, fresh berries, or an extra drizzle of maple syrup before serving. For added texture, layer with granola or yogurt if desired.

Notes

• Stir the pudding 5 minutes after mixing the ingredients to prevent chia seed clumps.
• Use fresh or frozen raspberries depending on availability; frozen can be thawed or blended directly.
• Adjust sweetness by adding more or less maple syrup according to taste.
• Can be made dairy-free or vegan by using plant-based milk alternatives.
• Layer with granola or yogurt for additional texture and nutrition.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: chia pudding, raspberry chia pudding, vegan pudding, healthy breakfast, gluten-free dessert, dairy-free snack, make-ahead pudding