Description
A cozy and nutritious Raspberry Chia Pudding that balances fall comfort with fresh fruit brightness. Perfect for breakfast, dessert, or a snack.
Ingredients
- 1 cup raspberries (fresh or thawed frozen)
- 2 cups unsweetened almond milk (or any plant-based milk)
- 1/3 cup chia seeds
- 2–3 tablespoons maple syrup or honey, to taste
- 1/2 teaspoon pure vanilla extract
- Pinch of fine sea salt
- Optional toppings: extra raspberries, toasted oats, chopped nuts, granola, a sprinkle of cinnamon
Instructions
- Prep the raspberries: In a small saucepan, mash the raspberries gently and warm them over low heat for 2–3 minutes with 1 tablespoon of sweetener to release juices.
- Combine liquids: In a bowl or jar, whisk together almond milk, vanilla, remaining maple syrup, and a pinch of salt.
- Add chia seeds: Stir in the chia seeds until fully combined. Mix well so seeds don’t clump.
- Add raspberry swirl: Pour half of the chia mixture into serving jars, add a spoonful of raspberry purée, then top with the rest of the chia mix. Gently swirl with a skewer for pretty marbling.
- Chill: Seal jars and refrigerate at least 240 minutes or overnight. Chia seeds will absorb the liquid and form a pudding-like texture.
- Serve: When set, top with fresh raspberries, a drizzle of honey, or toasted oats for crunch.
Notes
For a richer version, stir in 1/4 cup Greek-style yogurt after the pudding sets. Assemble several jars at once for quick breakfasts.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Refrigerating
- Cuisine: American