Raspberry Chia Pudding (Printable)
Creamy raspberry-infused chia pudding bursting with natural sweetness and nutritious seeds.
# What You Need:
→ Base
01 - 1 3/4 cups unsweetened almond milk
02 - 1/2 cup 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 on high speed until completely smooth and uniform in color.
02 - Transfer raspberry mixture to medium mixing bowl. Sprinkle chia seeds gradually while whisking vigorously to prevent clumping. Continue whisking until seeds are evenly distributed throughout liquid.
03 - Cover bowl tightly with plastic wrap or lid. Place in refrigerator for minimum 2 hours, though overnight chilling yields optimal texture. Stir mixture once after initial 30 minutes to redistribute seeds.
04 - Remove from refrigerator once pudding has thickened to desired consistency. Stir thoroughly before spooning into individual serving glasses or jars. Add toppings immediately before serving.
# Expert Tips:
01 -
- It tastes like dessert for breakfast but keeps you full for hours thanks to those magical expanding seeds
- The prep takes literally five minutes, then your fridge does all the work while you sleep
02 -
- That first stir after 30 minutes is nonnegotiable unless you want weird clumpy spots in your final pudding
- If youre particular about texture like I am, strain the blended raspberry base through a fine mesh sieve before adding the chia seeds
03 -
- Buy chia seeds in bulk from the baking aisle instead of the tiny health food packages to save money
- Set a timer for that 30 minute stir if you're prone to forgetting like I am