Raspberry Chia Pudding
A cozy and nourishing pudding made with chia seeds and fresh raspberries, perfect for breakfast or dessert.
Ingredients
Main Ingredients
- 1/2 cup chia seeds the base; look for black or white chia, both work well.
- 2 cups unsweetened almond milk or any milk of choice; swap for oat milk for creamier texture.
- 1-2 tablespoons maple syrup or honey to taste; maple for vegan, honey for a floral note.
- 1 teaspoon pure vanilla extract adds warmth and rounds the tartness.
- 1 cup fresh raspberries plus extra for garnish; frozen can be used if thawed and mashed slightly.
- 1/4 cup Greek yogurt or dairy-free yogurt optional; for extra creaminess and protein.
- Toasted almonds or granola for topping; adds crunch and contrast.
Instructions
Preparation
- In a medium bowl, whisk together the almond milk, maple syrup, and vanilla extract until the syrup is dissolved.
- Add the chia seeds and whisk vigorously for 30 seconds to separate the seeds.
- Fold in the Greek yogurt if using, and stir until evenly combined.
- Mash half the raspberries with a fork and stir them along with the lemon zest into the chia mixture.
- Cover the bowl and refrigerate for at least 2 hours, preferably overnight.
- During the first 30 minutes, give the mixture another stir to prevent clumps.
Serving
- When ready to serve, layer into jars with extra fresh raspberries on top, and finish with toasted almonds or granola.
- Serve chilled.
Notes
Store in airtight containers in the refrigerator for up to 4 days. This pudding is not suitable for freezing.