Raspberry Chia Pudding (Print Version)
Creamy raspberry and chia seed blend creates a luscious pudding ideal for any time of day. Naturally sweet and packed with omega-3s.
# What You Need:
→ Base
01 - 1 2/3 cups unsweetened almond milk
02 - 3 1/2 ounces fresh or frozen raspberries
03 - 3 tablespoons maple syrup or honey
04 - 1 teaspoon pure vanilla extract
→ Chia Pudding
05 - 1/4 cup chia seeds
→ Topping (Optional)
06 - Fresh raspberries
07 - Chopped nuts or granola
08 - Mint leaves
# How To Make It:
01 - Combine almond milk, raspberries, maple syrup, and vanilla extract in blender. Process until completely smooth and vibrant pink color is achieved.
02 - Transfer raspberry mixture to medium bowl. Gradually whisk in chia seeds, ensuring no clumps form and seeds are evenly distributed throughout liquid.
03 - Cover bowl tightly and refrigerate minimum 2 hours, ideally overnight. Stir once after 30 minutes to prevent seeds from settling. Pudding is ready when thickened to consistency resembling traditional pudding.
04 - Stir chilled pudding thoroughly before spooning into individual serving glasses or jars. Top with fresh raspberries, nuts, granola, or mint leaves as desired.
# Handy Tips:
01 -
- Theres something deeply satisfying about waking up to breakfast thats already waiting for you in the fridge
- The way chia seeds transform from tiny specks into this creamy pudding still feels like kitchen sorcery every single time
- You can customize the toppings based on whatever youre craving or have in your pantry
02 -
- That one stir after thirty minutes prevents any chia seeds from settling into a stubborn layer at the bottom
- The pudding continues to thicken in the fridge, so if it seems too loose after two hours, give it another hour
03 -
- Make a double batch on Sunday and youve got breakfast sorted for half the week
- Letting it sit overnight rather than just two hours develops the flavors so much more