Description
This Raspberry Chia Pudding is creamy, naturally sweet, and full of fall coziness. Made with raspberries, chia seeds, and almond milk, it’s an easy make-ahead breakfast or light dessert that feels indulgent but nourishing.
Ingredients
- 2 cups unsweetened almond milk (or any milk of choice)
- ½ cup chia seeds
- 1½ cups fresh or frozen raspberries
- 2–3 tablespoons maple syrup (to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: toasted coconut flakes, sliced almonds, fresh mint leaves, yogurt, or whipped cream
Instructions
- Blend raspberries with maple syrup and vanilla until smooth. For seed-free pudding, strain through a fine mesh sieve.
- In a mixing bowl or jar, whisk raspberry puree with almond milk. Stir in chia seeds and a pinch of salt. Mix well to avoid clumps.
- Cover and refrigerate for at least 4 hours or overnight. Stir again after 30 minutes to ensure even texture.
- When ready, stir the pudding, spoon into bowls, and add your favorite toppings like fresh raspberries, nuts, or coconut flakes.
Notes
For creamier texture, use full-fat coconut or cashew milk. Taste and adjust sweetness before chilling. Stir after 30 minutes to prevent clumping. This recipe is naturally gluten-free, dairy-free, and perfect for meal prep.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Dessert
- Method: No-Cook
- Cuisine: American