Raspberry Chia Pudding (Print Version)
Creamy raspberry-infused chia pudding, naturally sweet and packed with nutrients. Ideal for any time of day.
# What You Need:
→ Base
01 - 1 2/3 cups unsweetened almond milk or milk of choice
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 - Fresh mint leaves
# Directions:
01 - Combine almond milk, raspberries, maple syrup, and vanilla extract in blender. Process until completely smooth and vibrant pink color achieved.
02 - Transfer raspberry mixture to medium bowl. Whisk in chia seeds thoroughly until evenly distributed, ensuring no clumps remain.
03 - Cover bowl and refrigerate minimum 2 hours, preferably overnight. Stir once after 30 minutes to prevent seeds from settling and clumping.
04 - Once mixture thickens to pudding-like consistency, stir well and distribute evenly among serving glasses or jars.
05 - Top with fresh raspberries, chopped nuts, granola, or mint leaves as desired before serving.
# Expert Tips:
01 -
- It comes together in under ten minutes but tastes like something from a fancy café
- The chia seeds keep you satisfied for hours without any heavy ingredients
- You can prep a batch on Sunday and have breakfast sorted for half the week
02 -
- Stirring after thirty minutes is non-negotiable unless you want a layer of hard chia gel at the bottom of your bowl.
- The pudding keeps for four to five days in the fridge, so double the batch and thank yourself later.
03 -
- Let the ingredients come to room temperature before mixing if you want the chia to activate more quickly
- Use a mason jar to combine everything, then shake instead of whisk for easier cleanup