Description
This Raspberry Chia Pudding is a creamy, healthy, and easy-to-make breakfast or snack option. Combining fresh or frozen raspberries with creamy almond or coconut milk and sweetened naturally with maple syrup, it is packed with fiber and antioxidants. The chia seeds provide a gel-like texture when soaked, making this pudding both satisfying and nutritious.
Ingredients
Ingredients
- 1/2 cup fresh or frozen raspberries
- 3/4 cup almond milk or coconut milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup chia seeds
Instructions
- Blend the base ingredients: In a blender, combine the raspberries, almond milk (or coconut milk), maple syrup, and vanilla extract. Blend until the mixture is smooth and evenly combined.
- Add chia seeds: Pour the blended mixture into a bowl, then add the chia seeds. Whisk thoroughly until the seeds are evenly distributed throughout the liquid.
- Refrigerate to set: Cover the bowl and place it in the refrigerator. Let it set for at least 1 hour or preferably overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
- Serve and enjoy: Once set, give the pudding a good stir, and serve it with your favorite toppings such as fresh fruit, nuts, or granola.
Notes
- You can use either fresh or frozen raspberries depending on availability.
- For a sweeter pudding, adjust the maple syrup quantity to taste.
- If you prefer a smoother texture, blend the mixture longer before adding chia seeds.
- This pudding can be stored in the refrigerator for up to 3 days.
- Feel free to substitute other plant-based milks according to your preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: American
