Raspberry Chia Pudding (Printable)
Creamy raspberry-infused chia pudding, naturally sweetened and packed with nutrients. Ideal for meal prep.
# What You Need:
→ Base
01 - 1.75 cups unsweetened almond milk or milk of choice
02 - 3.5 ounces fresh or frozen raspberries
03 - 3 tablespoons maple syrup or honey
04 - 1 teaspoon pure vanilla extract
→ Chia Pudding
05 - 6 tablespoons chia seeds
→ Topping
06 - Fresh raspberries
07 - Chopped nuts or granola
08 - Fresh mint leaves
# Directions:
01 - Combine almond milk, raspberries, maple syrup, and vanilla extract in a blender. Blend until completely smooth and vibrant in color.
02 - Pour the blended raspberry mixture into a medium bowl. Gradually whisk in the chia seeds, ensuring no clumps form and seeds are evenly distributed throughout the liquid.
03 - Cover the bowl tightly and refrigerate for at least 2 hours, preferably overnight for optimal texture. Stir once after 30 minutes to prevent seeds from settling at the bottom.
04 - Remove from refrigerator once the pudding has thickened to a creamy, gelatinous consistency. Stir vigorously to redistribute any settled seeds, then spoon evenly into serving glasses or jars.
05 - Top each portion with fresh raspberries, a sprinkle of chopped nuts or granola for crunch, and fresh mint leaves for a bright finish. Serve immediately while chilled.
# Expert Tips:
01 -
- It takes five minutes of active work but tastes like something from a fancy breakfast café
- The chia seeds keep you satisfied for hours without any heaviness
- You can make it the night before and wake up to breakfast already done
02 -
- Stirring after 30 minutes is absolutely non-negotiable unless you want chia clumps in your pudding
- The pudding will look too thin when you first put it in the fridge, but trust the process, it thickens beautifully
03 -
- Make a double batch on Sunday and you're set for breakfast all week
- Mason jars are perfect for this since you can shake them instead of stirring