This creamy and naturally sweet Raspberry Chia Pudding is a perfect make-ahead breakfast or snack. Packed with fiber, omega-3s, and a touch of maple sweetness, it’s as nourishing as it is delicious!
Why You’ll Love This Recipe
This Raspberry Chia Pudding offers a delightful balance of creamy texture and fresh berry flavor, making it a great way to start your day or satisfy your sweet cravings without guilt. Chia seeds provide a wonderful source of omega-3 fatty acids, while the addition of maple syrup and vanilla brings just the right amount of sweetness. Plus, it’s customizable, allowing you to switch up toppings and flavorings for a personalized experience. It’s vegan, healthy, and requires minimal prep, making it an excellent choice for a quick breakfast or dessert.
Ingredients
For the Pudding:
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1/4 cup chia seeds
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1 cup unsweetened almond milk or milk of choice
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2 tablespoons pure maple syrup
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1/2 teaspoon vanilla extract
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1/2 cup fresh or frozen raspberries, plus more for topping
Optional Toppings:
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Sliced almonds or chopped nuts
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Shredded coconut
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Additional raspberries or mixed berries
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Extra drizzle of maple syrup
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Mix the Ingredients
In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined. Stir again after 5 minutes to prevent clumping. -
Mash the Raspberries
Gently mash the raspberries with a fork to release their juices, then stir them into the chia mixture for a naturally infused berry flavor. For a smoother texture, feel free to blend the raspberries before mixing. -
Let It Set
Cover the bowl or transfer the mixture to an airtight container. Refrigerate for at least 2 hours or overnight until thickened. If the pudding is too thick after chilling, simply add a splash of milk to loosen the texture. -
Serve and Enjoy
Once set, stir the pudding, divide into serving cups, and add your favorite toppings, such as sliced almonds, shredded coconut, or extra berries.
Servings and Timing
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Servings: 2 servings
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Prep Time: 5 minutes
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Chilling Time: 2 hours
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Total Time: 2 hours 5 minutes
Variations
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Fruit Variations: Swap raspberries with other berries like strawberries, blueberries, or blackberries. You can also try tropical fruits like mango or pineapple.
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Non-Dairy Milks: Use any milk of choice, such as coconut milk, oat milk, or cashew milk for a different flavor profile.
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Sweeteners: For a less sugary option, substitute the maple syrup with honey or agave nectar.
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Toppings: Try granola, coconut yogurt, or a drizzle of peanut butter for an added twist.
Storage/Reheating
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Storage: Store the pudding in an airtight container in the refrigerator for up to 5 days.
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Freezing: This pudding can also be frozen for up to 1 month. Thaw overnight in the fridge before serving.
FAQs
Can I make this pudding ahead of time?
Yes! This recipe is perfect for meal prep. You can make the pudding the night before, and it will be ready to enjoy the next morning.
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Just be sure to thaw them before mashing them into the pudding mixture.
Is this chia pudding vegan?
Yes, this recipe is entirely plant-based. It uses almond milk and maple syrup, making it suitable for vegans.
Can I add protein powder to the pudding?
Yes, you can mix in a scoop of your favorite protein powder for an added nutritional boost.
What if the pudding is too thick after chilling?
If the pudding is too thick after it sets, simply add a splash of milk or water and stir to achieve your desired consistency.
Can I use a different sweetener besides maple syrup?
Yes, you can substitute the maple syrup with honey, agave nectar, or any other sweetener you prefer.
How long does chia pudding last in the fridge?
Chia pudding will last for about 5 days in the refrigerator when stored in an airtight container.
Can I use a different type of milk?
Absolutely! You can swap out almond milk for oat milk, coconut milk, or any other plant-based milk of your choice.
Is chia pudding healthy?
Yes! Chia pudding is rich in fiber, omega-3 fatty acids, and antioxidants, making it a nutrient-dense choice for a snack or breakfast.
Can I add other fruits to this recipe?
Of course! Feel free to add any of your favorite fruits, such as sliced bananas, blueberries, or kiwi, either mixed in or as a topping.
Conclusion
Raspberry Chia Pudding is a delicious, nutritious, and easy-to-make breakfast or snack. It’s packed with healthy ingredients like chia seeds and fresh fruit, offering a satisfying combination of sweetness and texture. With endless customization options and the convenience of make-ahead prep, this recipe will become a staple in your healthy eating routine. Whether you enjoy it for breakfast, dessert, or as an afternoon treat, it’s a wholesome choice that never gets old.
Print
Raspberry Chia Pudding Sweetened with Maple Syrup
- Total Time: 2 hours 5 minutes
- Yield: 2 servings
- Diet: Vegan
Description
A creamy, naturally sweetened raspberry chia pudding made with almond milk, chia seeds, and maple syrup. This healthy, vegan dish is perfect for a quick breakfast or snack.
Ingredients
1/4 cup chia seeds
1 cup unsweetened almond milk or milk of choice
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
1/2 cup fresh or frozen raspberries, plus more for topping
Optional Toppings: Sliced almonds or chopped nuts, Shredded coconut, Additional raspberries or mixed berries, Extra drizzle of maple syrup
Instructions
- In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined. Stir again after 5 minutes to prevent clumping.
- Gently mash the raspberries with a fork to release their juices, then stir them into the chia mixture for a naturally infused berry flavor. For a smoother texture, blend the raspberries before mixing.
- Cover the bowl or transfer the mixture to an airtight container. Refrigerate for at least 2 hours or overnight until thickened. If the pudding is too thick after chilling, simply add a splash of milk to loosen the texture.
- Once set, stir the pudding, divide into serving cups, and add your favorite toppings such as sliced almonds, shredded coconut, or extra berries.
Notes
Swap raspberries with other berries like strawberries, blueberries, or blackberries. Tropical fruits like mango or pineapple also work well.
Use any milk of choice, such as coconut milk, oat milk, or cashew milk.
If you prefer a less sugary version, substitute the maple syrup with honey or agave nectar.
Add granola, coconut yogurt, or a drizzle of peanut butter for a twist on the topping.
- Prep Time: 5 minutes
- Cook Time: undefined
- Category: Snack, Breakfast
- Method: No-cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 14g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 12g
- Protein: 4g
- Cholesterol: 0mg
