Description
This creamy and healthy Raspberry Chia Pudding is naturally sweetened and packed with nutrients. It’s a perfect make-ahead breakfast or snack that’s both satisfying and nourishing.
Ingredients
- 1 cup fresh or frozen raspberries
- 1 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons chia seeds
- 1 tablespoon maple syrup (optional, to taste)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- In a bowl or jar, mash the raspberries slightly with a fork if using fresh. If using frozen, let them thaw slightly and stir.
- Add the almond milk, chia seeds, maple syrup, and vanilla extract to the raspberries.
- Mix everything well until combined.
- Cover and refrigerate for at least 2 hours or overnight, allowing the chia seeds to expand and thicken the mixture.
- Stir before serving. Optionally, top with extra berries, nuts, or granola.
Notes
- You can adjust sweetness by adding more or less maple syrup.
- Use coconut milk for a richer, creamier texture.
- Stir once or twice during the first hour to prevent clumping.
- Lasts 3–5 days in the fridge.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 120
- Sugar: 6g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 3g
- Cholesterol: 0mg
