This Raspberry Chia Pudding is a delightful blend of fresh raspberries and creamy chia seeds, creating a nutritious and satisfying treat. Perfect for breakfast, a snack, or a light dessert, this pudding is both easy to prepare and packed with health benefits.

Why You’ll Love This Recipe

Nutritious: Rich in fiber, omega-3 fatty acids, and antioxidants from chia seeds and raspberries.
Simple Ingredients: Requires only a few pantry staples.
Make-Ahead Friendly: Can be prepared in advance for quick meals.
Versatile: Easily adaptable with various toppings and mix-ins.
Dietary-Friendly: Naturally vegan and gluten-free.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1/2 cup fresh or frozen raspberries
3/4 cup almond milk or coconut milk
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/4 cup chia seeds

directions

In a blender, combine the raspberries, almond milk, maple syrup, and vanilla extract. Blend until smooth.
Pour the mixture into a bowl and add the chia seeds. Whisk together until well combined.
Cover and refrigerate for at least 1 hour, or overnight, until the pudding has thickened.
Stir before serving and add your favorite toppings if desired.

Servings and timing

Servings: 2
Preparation Time: 5 minutes
Chilling Time: 1 hour (or overnight)
Total Time: 1 hour 5 minutes

Variations

Creamier Texture: Use full-fat coconut milk instead of almond milk.
Added Protein: Incorporate a scoop of your favorite protein powder.
Different Fruits: Substitute raspberries with strawberries, blueberries, or mangoes.
Sweetness Adjustment: Modify the amount of maple syrup to taste or use honey or agave nectar.
Toppings: Enhance with granola, nuts, seeds, or a dollop of yogurt.

storage/reheating

Store the Raspberry Chia Pudding in an airtight container in the refrigerator for up to 5 days. Stir well before serving. Freezing is not recommended as it may alter the texture.

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries work well. Thaw them before blending for a smoother consistency.

How can I make the pudding thicker?

If the pudding is too thin, add an extra tablespoon of chia seeds and let it sit for an additional 30 minutes.

Is it necessary to blend the raspberries?

Blending ensures a smooth texture, but you can also mash the raspberries for a chunkier consistency.

Can I use a different sweetener?

Absolutely. Honey, agave nectar, or stevia are good alternatives to maple syrup.

What type of milk is best?

Any milk works, but almond and coconut milk are popular choices for their flavor and creaminess.

How long does the pudding last?

When stored properly in the refrigerator, it stays fresh for up to 5 days.

Can I add other fruits?

Yes, feel free to mix in or top with other fruits like blueberries, strawberries, or sliced bananas.

Is this recipe suitable for children?

Yes, it’s a healthy and delicious option for kids.

Can I prepare it in advance?

Yes, it’s perfect for meal prep. Prepare individual servings in jars for convenience

What can I do if I don’t like the texture of chia seeds?

Blend the entire mixture after it has set to achieve a smoother, pudding-like texture.

Conclusion

Raspberry Chia Pudding is a versatile and nutritious dish that’s easy to prepare and customize. Whether enjoyed for breakfast, as a snack, or a light dessert, it’s a delightful way to incorporate healthy ingredients into your diet.

Raspberry Chia Pudding

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Author: Emma Delaney
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Yield: 2 servings
Category: Breakfast, Snack, Dessert
Method: No-cook
Cuisine: Healthy
Diet: Gluten Free

Print Recipe

Description

This raspberry chia pudding is a healthy, dairy-free, and naturally sweetened treat that’s perfect for breakfast, snack, or dessert. It’s creamy, fruity, and packed with nutrients and fiber.

Ingredients

1/2 cup fresh or frozen raspberries
3/4 cup almond milk or coconut milk
1 tbsp maple syrup
1/2 tsp vanilla extract
1/4 cup chia seeds

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Instructions

Blend raspberries, almond (or coconut) milk, maple syrup, and vanilla extract in a blender until smooth.
Pour the mixture into a bowl and stir in the chia seeds. Whisk until fully combined.
Cover and refrigerate for at least 1 hour or overnight until thickened.

Notes

Stir the pudding again after 15 minutes in the fridge to prevent clumping.
Top with fresh berries, granola, or coconut flakes before serving.
For a smoother texture, blend everything together including the chia seeds.