Description
This creamy and naturally sweet Raspberry Chia Pudding is a perfect make-ahead breakfast or snack. Packed with fiber, omega-3s, and a touch of maple sweetness.
Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk or milk of choice
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh or frozen raspberries, plus extra for topping
- Optional Toppings: sliced almonds or chopped nuts, shredded coconut, additional berries, extra drizzle of maple syrup
Instructions
- In a medium bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined. Stir again after 5 minutes to prevent clumping.
- Gently mash the raspberries and stir them into the chia mixture. For smoother pudding, blend the raspberries before mixing.
- Cover the bowl or transfer to an airtight container and refrigerate for at least 2 hours or overnight until thickened. If too thick, add a splash of milk to loosen.
- Stir the pudding, divide into serving cups, and add your favorite toppings before enjoying. Layer with granola or yogurt for extra texture.
Notes
- Store in the refrigerator for up to 5 days in a sealed container.
- Can be frozen for up to 1 month; thaw overnight before serving.
- Customize by using different fruits, nut milks, or sweeteners.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Snack
- Method: No Cook, Refrigerate
- Cuisine: American