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
