Raspberry Chia Pudding: A Delicious and Healthy Recipe

Introduction

This Raspberry Chia Pudding is a delicious and healthy treat that’s easy to make and perfect for breakfast or a snack. With creamy almond milk and vibrant raspberry flavor, it’s both refreshing and satisfying. Plus, it’s naturally sweetened and packed with nutrients.

Ingredients

• 1 cup unsweetened almond milk (or any milk you prefer)
• 1/4 cup chia seeds
• 1/2 cup fresh or frozen raspberries
• 1 tablespoon maple syrup (or honey, agave, or your favorite sweetener)
• 1/2 teaspoon vanilla extract
• Pinch of sea salt
• Optional toppings: extra raspberries, shredded coconut, chopped nuts, granola

Instructions

1. Step 1: In a medium-sized bowl, whisk together the almond milk, chia seeds, maple syrup, vanilla extract, and salt until well combined to prevent clumping.
2. Step 2: Rinse fresh raspberries if using. If frozen, no need to thaw. Blend raspberries in a blender or food processor until smooth, or mash with a fork for a chunkier texture.
3. Step 3: Pour the raspberry puree into the chia seed mixture and stir well to evenly distribute the flavor and color. Taste and add more sweetener if desired.
4. Step 4: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours, preferably overnight.
5. Step 5: After chilling, stir the pudding. If it’s too thick, add a splash of milk to thin it out. If it’s not thick enough, add a tablespoon or two of chia seeds and refrigerate for another 30 minutes to an hour.
6. Step 6: Adjust sweetness if needed, then spoon the pudding into serving dishes or glasses.
7. Step 7: Add your favorite toppings such as extra raspberries, shredded coconut, chopped nuts, or granola. Enjoy immediately or store.

Tips & Variations

• Try using coconut milk for a richer, tropical flavor or oat milk for a creamier texture.
• Swap raspberries for other berries like blueberries or strawberries for variation.
• Add a sprinkle of cinnamon or a few drops of almond extract to enhance the flavor.
• For a smoother pudding, blend the chia mixture once after chilling before adding toppings.

Storage

Store the chia pudding in an airtight container in the refrigerator for up to 3-5 days. Stir well before serving. If the pudding thickens too much after storage, add a splash of milk to adjust the consistency. Best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk?

Yes, you can use any milk you prefer, such as cow’s milk, coconut milk, oat milk, or soy milk. Unsweetened versions are best to control the sweetness.

How do I know when the chia pudding is ready?

The pudding is ready when it thickens to a spoonable consistency, usually after at least 2 hours of refrigeration. Overnight chilling works best for a creamy texture.

Raspberry Chia Pudding: A Delicious and Healthy Recipe

Print Recipe

★★★★★

4.8 from 145 reviews

This Raspberry Chia Pudding is a delicious, healthy, and easy-to-make breakfast or snack option. Combining nutrient-packed chia seeds with fresh or frozen raspberries, almond milk, and a touch of natural sweetener, this pudding offers a creamy texture and a burst of fruity flavor. It’s perfect for meal prep, vegan-friendly, gluten-free, and customizable with your favorite toppings.

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

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 cup unsweetened almond milk (or any milk you prefer)
• 1/4 cup chia seeds
• 1 tablespoon maple syrup (or honey, agave, or your favorite sweetener)
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Fruit Puree

• 1/2 cup fresh or frozen raspberries

Optional Toppings

• Extra raspberries
• Shredded coconut
• Chopped nuts
• Granola

Instructions

1. Combine the Base Ingredients: In a medium-sized bowl, whisk together the almond milk, chia seeds, maple syrup, vanilla extract, and a pinch of sea salt. Mix thoroughly to prevent chia seeds from clumping and ensure the pudding will have a smooth texture.
2. Prepare the Raspberry Puree: Rinse fresh raspberries under cool water. If using frozen raspberries, no need to thaw beforehand. Blend the raspberries in a blender or food processor until smooth. Alternatively, mash them with a fork if you prefer a chunkier texture.
3. Combine Raspberry Puree with Chia Seed Mixture: Pour the raspberry puree into the bowl containing the chia seed mixture. Stir well to evenly incorporate the raspberry flavor and vibrant color throughout the pudding. Taste the mixture and add more sweetener if desired, stirring again.
4. Refrigerate: Cover the bowl tightly with plastic wrap or transfer the mixture to an airtight container. Refrigerate for at least 2 hours to allow the chia seeds to absorb the liquid and swell, forming a thick pudding. Overnight refrigeration is preferable for best texture.
5. Stir and Check Consistency: After chilling, stir the pudding to redistribute any settled chia seeds. If the consistency is too thick, add a splash of almond milk and stir to loosen. If it’s too thin, add an extra tablespoon or two of chia seeds, mix, and refrigerate for an additional 30 minutes to 1 hour.
6. Adjust Sweetness (If Needed): Give the pudding a final taste. If additional sweetness is desired, stir in more maple syrup or your chosen sweetener until you reach your preferred flavor balance.
7. Portion into Serving Dishes: Spoon the pudding into individual bowls, glasses, or jars for serving or storage.
8. Add Your Favorite Toppings: Enhance your pudding with optional toppings such as fresh raspberries, shredded coconut, chopped nuts, or granola for added texture and flavor.
9. Enjoy Immediately or Store for Later: Serve your pudding fresh or cover and store in the refrigerator for up to 3 to 5 days in an airtight container for a convenient, nutritious snack or breakfast.

Notes

• You can substitute almond milk with any other milk such as oat, soy, or regular dairy milk based on your preference or dietary needs.
• For a smoother pudding, blend the chia seed mixture briefly before refrigerating to eliminate any lumps.
• If you don’t have fresh raspberries, frozen raspberries work perfectly and add a natural sweetness when thawed.
• Adjust the level of sweetness to your taste by varying the amount of maple syrup or sweetener.
• For a nuttier flavor, toast the chia seeds lightly before mixing.
• Adding toppings just before serving keeps them fresh and crunchy.
• Make sure to stir the pudding well after refrigeration, as chia seeds tend to settle at the bottom.

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