Raspberry Chia Pudding

Raspberry Chia Pudding is a delicious, healthy treat that works as a perfect breakfast, snack, or light dessert. It’s vegan, gluten-free, and easily made keto-friendly! The combination of chia seeds and the natural sweetness of raspberries makes this recipe nutritious and filling, while its simple ingredients make it a breeze to prepare.

Why You’ll Love This Recipe

Chia Seeds: Packed with nutrients like omega-3 fatty acids, fiber, and protein.
Vegan & Gluten-Free: This pudding is free from refined sugars and can be made keto-friendly with a sugar substitute.
Meal Prep Friendly: Perfect for making ahead of time for an easy, grab-and-go breakfast throughout the week.
Customizable: Top with your favorite fruits, nuts, or seeds for added texture and flavor.

Ingredients You’ll Need:

Chia Seeds: You can use light, dark, or mixed chia seeds for the same result.
Almond Milk: Use homemade or store-bought almond milk, or substitute any plant-based milk you prefer. For a richer, creamier texture, use full-fat coconut milk.
Raspberries: Fresh or frozen. Fresh raspberries typically have a more intense flavor.
Maple Syrup: To sweeten the pudding. You can substitute with agave or honey if desired.
Vanilla Extract: Adds an extra layer of flavor. Make sure to use pure vanilla extract.

How to Make Raspberry Chia Pudding:

Make Raspberry Milk: In a blender, blend raspberries, almond milk, maple syrup, and vanilla extract until smooth.
Combine with Chia Seeds: Pour the raspberry mixture into a bowl and stir in chia seeds until well combined.
Refrigerate: Cover the bowl and refrigerate for at least 1 hour, ideally overnight to allow the chia seeds to absorb the liquid and thicken.
Serve: Once set, serve with your favorite toppings like fresh berries, cacao nibs, or nuts.

Storage Tips:

Store the pudding in the fridge for up to 5 days. You can store it in a large mason jar or divide it into smaller jars for individual servings.
While chia pudding can technically be frozen, it may lose its creamy texture, so it’s best to make fresh batches instead of freezing.

Additional Tips:

If using frozen raspberries, they tend to have more liquid, so you might need to add an extra tablespoon of chia seeds to ensure the pudding thickens properly.
Want a richer chia pudding? Use full-fat coconut milk for a creamier texture.
Get creative with toppings! Try adding granola, coconut flakes, or even a drizzle of honey.

More Chia Pudding Recipes to Try:

Raspberry Chia Pudding Recipe

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 raspberries, almond milk, maple syrup, and vanilla extract in a blender until smooth.
Pour the mixture into a bowl and stir in chia seeds until well combined.
Cover and refrigerate for at least 1 hour, or overnight.
Serve with your favorite toppings and enjoy!

Notes:

If using frozen raspberries, allow them to thaw first before blending.
For the best texture, prepare the chia pudding the night before and let it set in the fridge overnight.

Enjoy this refreshing, nutrient-packed treat any time of the day!