Name: Raspberry Chia Pudding
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: American
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

Why You’ll Love Raspberry Chia Pudding Recipe

Quick and easy to prepare in just 10 minutes
Made with wholesome, plant-based ingredients
Naturally sweetened with maple syrup
Perfect for meal prep
Creamy texture with fresh raspberry flavor
Easily customizable with your favorite toppings
Dairy-free and gluten-free

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Blend the raspberries, almond milk, maple syrup, and vanilla extract together in a blender until smooth.
Pour the mixture into a bowl, then add the chia seeds and whisk together until well combined.
Place in the refrigerator to set for at least 1 hour, or overnight for a thicker consistency.
Serve with your favorite toppings such as fresh fruit, granola, shredded coconut, or nuts.

Servings and timing

Servings: 2 servings

Prep time: 10 minutes
Chill time: 1 hour minimum (or overnight)
Total time: 1 hour 10 minutes (including minimum chilling time)

Variations

Chocolate Raspberry: Add 1 tablespoon of cocoa powder before blending for a chocolate twist.

Berry Mix: Replace half the raspberries with strawberries or blueberries for a mixed berry flavor.

Protein Boost: Stir in a scoop of vanilla or unflavored protein powder after blending.

Extra Creamy: Use full-fat coconut milk for a richer, dessert-like pudding.

Low-Sugar Option: Reduce or omit the maple syrup if your raspberries are sweet enough.

Storage/Reheating

Store the chia pudding in an airtight container in the refrigerator for up to 4 days. Stir well before serving, as some separation may occur.

This pudding is best enjoyed cold. Reheating is not recommended, as it may alter the texture of the chia seeds.

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries work perfectly. There’s no need to thaw them before blending.

How long does chia pudding need to set?

It needs at least 1 hour in the refrigerator, but overnight will give you the best texture.

Can I use a different sweetener?

Yes, you can substitute maple syrup with honey, agave, or another liquid sweetener of your choice.

Why is my pudding too thin?

It may need more time to set, or you may need to add an extra tablespoon of chia seeds.

Why is my pudding too thick?

Simply stir in a little extra almond or coconut milk until you reach your desired consistency.

Can I make this recipe ahead of time?

Absolutely. It’s perfect for meal prep and can be stored in the fridge for several days.

Is this recipe vegan?

Yes, as long as you use plant-based milk and maple syrup.

Can I skip blending the raspberries?

You can mash them instead for a chunkier texture, but blending creates a smoother pudding.

What toppings go well with raspberry chia pudding?

Fresh berries, sliced bananas, granola, nut butter, coconut flakes, and chopped nuts are all great options.

Can I double the recipe?

Yes, simply double all ingredients and divide into more servings as needed.

Conclusion

Raspberry Chia Pudding is a simple, nourishing recipe that delivers big flavor with minimal effort. With its vibrant color, creamy texture, and endless customization options, it’s a versatile dish you can enjoy any time of day. Prepare it in advance for busy mornings or savor it as a light, refreshing dessert.