Raspberry Chia Pudding (Print Version)
Creamy raspberry and chia seed blend creates a vibrant, naturally sweet pudding. Ideal for breakfast, dessert, or healthy snacking.
# What You'll Need:
→ Base
01 - 1 2/3 cups unsweetened almond milk
02 - 3 1/2 ounces fresh or frozen raspberries
03 - 3 tablespoons maple syrup
04 - 1 teaspoon pure vanilla extract
→ Chia Pudding
05 - 1/4 cup chia seeds
→ Topping
06 - Fresh raspberries
07 - Chopped nuts or granola
08 - Fresh mint leaves
# How to Make It:
01 - Combine almond milk, raspberries, maple syrup, and vanilla extract in blender. Process until completely smooth and vibrant pink color achieved.
02 - Transfer raspberry mixture to medium bowl. Gradually whisk in chia seeds, ensuring even distribution to prevent clumping.
03 - Cover bowl tightly and refrigerate minimum 2 hours, preferably overnight. Stir once after 30 minutes to break up any seed clusters.
04 - Once thickened to pudding consistency, stir thoroughly. Portion into serving glasses or jars. Top with fresh raspberries, nuts, granola, or mint leaves as desired.
# Expert Advice:
01 -
- The vibrant color alone makes waking up feel like a special occasion
- It comes together in minutes but tastes like you put in real effort
- Perfect for meal prep breakfasts that actually excite you to eat
02 -
- Stirring after 30 minutes is non negotiable unless you want a weird jelly layer at the bottom
- The pudding keeps getting better and thicker in the fridge, up to about 5 days
- If you want it completely silky smooth, strain the raspberry base before adding the chia seeds
03 -
- Use frozen raspberries straight from the freezer, no need to thaw first
- Making it the night before gives you the absolute best texture and consistency