Raspberry Chia Pudding (Print Version)
Creamy raspberry-infused chia pudding with plant-based milk and natural sweeteners. A versatile treat for any time of day.
# What You Need:
→ Base
01 - 1 2/3 cups unsweetened almond milk
02 - 3.5 ounces fresh or frozen raspberries
03 - 3 tablespoons maple syrup or honey
04 - 1 teaspoon pure vanilla extract
→ Chia Pudding
05 - 1/4 cup chia seeds
→ Topping (Optional)
06 - Fresh raspberries
07 - Chopped nuts or granola
08 - Fresh mint leaves
# How-To:
01 - Combine almond milk, raspberries, maple syrup, and vanilla extract in blender. Process until completely smooth and vibrant pink.
02 - Transfer raspberry mixture to medium bowl. Whisk in chia seeds gradually to prevent clumping, ensuring even distribution throughout liquid.
03 - Cover bowl securely. Refrigerate minimum 2 hours, preferably overnight. Stir once after 30 minutes to break up any seed clumps forming at bottom.
04 - Once mixture reaches thick pudding consistency, stir thoroughly to redistribute seeds. Spoon evenly into 4 serving glasses or jars.
05 - Top with fresh raspberries, chopped nuts, granola, or mint leaves as desired. Serve immediately or keep refrigerated until ready to enjoy.
# Expert Advice:
01 -
- The makeahead nature means you can prep Sunday and eat all week without any morning fuss
- That vibrant raspberry color makes even the groggiest morning feel cheerful
- You get all the creamy pudding satisfaction with zero cooking and maximum nutrition
02 -
- Stirring the pudding after that initial thirty minutes in the fridge is nonnegotiable for the right texture
- If you want it completely silky smooth, strain the blended raspberry base through a finemesh sieve before adding the chia seeds
- The pudding will keep in the refrigerator for up to five days, actually developing more flavor over time
03 -
- Make double batches on Sunday and you're set for breakfast all week
- Use wide-mouth mason jars for easier stirring and serving