Description
A creamy, tart, and gently sweet pudding made with raspberries and chia seeds, perfect for a cozy breakfast or dessert.
Ingredients
- 1 1/2 cups unsweetened milk (dairy or almond)
- 1 cup fresh or thawed frozen raspberries
- 1/4 cup pure maple syrup
- 1/2 cup chia seeds
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
- Optional toppings: toasted almonds, extra raspberries, a drizzle of maple syrup, or a baking-friendly streusel
Instructions
- Blend the base: In a blender, combine raspberries, milk, maple syrup, and vanilla extract. Blend until smooth.
- Mix in chia seeds: Pour the blended mixture into a bowl or large jar and whisk in the chia seeds and pinch of salt until evenly distributed.
- Rest and thicken: Let the mixture sit for 5 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 120 minutes or overnight.
- Serve: Stir the pudding and portion into bowls or jars. Top with fresh raspberries, toasted nuts, or a light streusel for crunch. Enjoy chilled or at room temperature.
Notes
For a silkier texture, blend the berries with milk before adding chia seeds. Use full-fat or canned coconut milk for creamier pudding.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Refrigeration
- Cuisine: American