Description
This Raspberry Chia Pudding is a quick and healthy breakfast or snack option, blending fresh or frozen raspberries with creamy almond or coconut milk, naturally sweetened with maple syrup and infused with vanilla. The chia seeds provide a rich source of fiber and omega-3 fatty acids, creating a smooth, pudding-like texture after chilling.
Ingredients
Main 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 liquids and raspberries: Combine the raspberries, almond or coconut milk, maple syrup, and vanilla extract in a blender. Blend until the mixture is smooth and evenly mixed.
- Add chia seeds: Pour the blended mixture into a bowl, then whisk in the chia seeds thoroughly to ensure they are evenly distributed.
- Chill to set: Cover the bowl and place it in the refrigerator. Let the pudding set for at least 1 hour, or preferably overnight, to allow the chia seeds to absorb the liquid and thicken the mixture.
- Serve with toppings: Once set, serve the chia pudding with your favorite toppings such as fresh fruits, nuts, or granola for added texture and flavor.
Notes
- You can use either fresh or frozen raspberries according to availability.
- Adjust the sweetness by adding more or less maple syrup to taste.
- For a creamier texture, use full-fat coconut milk.
- Make sure to whisk the chia seeds well to prevent clumping.
- This pudding can be stored in the refrigerator for up to 3 days.
