Description
This Raspberry Chia Pudding is a delicious, healthy, and easy-to-make breakfast or snack option. Combining fresh or frozen raspberries with creamy almond or coconut milk, sweetened with maple syrup and infused with vanilla, this pudding is both refreshing and nutritious. The chia seeds add a perfect texture and an excellent source of fiber and omega-3 fatty acids. Perfect for a quick no-cook recipe that can be prepared ahead of time and enjoyed chilled.
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 Ingredients: Blend the raspberries, almond milk, maple syrup, and vanilla extract together in a blender until smooth to create a flavorful and smooth base.
- Combine with Chia Seeds: Pour the blended mixture into a bowl and add the chia seeds. Whisk thoroughly to ensure the seeds are well dispersed throughout the mixture.
- Chill to Set: Place the mixture in the refrigerator for at least 1 hour, or preferably overnight, allowing the chia seeds to absorb the liquid and thicken the pudding to a creamy consistency.
- Serve: Once set, serve your raspberry chia pudding with your favourite toppings such as fresh fruit, nuts, or granola for added texture and flavor.
Notes
- You can use either fresh or frozen raspberries depending on availability.
- For a sweeter pudding, adjust the maple syrup quantity to your taste.
- Allowing the pudding to set overnight enhances the texture and flavor.
- Try topping with sliced almonds, coconut flakes, or fresh berries for variety.
- This recipe is easily doubled or tripled to serve more people or for meal prep.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
