Raspberry Chia Pudding: A Delicious and Healthy Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Portion into Serving Dishes: Spoon the pudding into individual bowls, glasses, or jars for serving or storage.
- 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.
- 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
