Raspberry Chia Pudding (Printable)
Creamy raspberry-infused chia pudding made with almond milk. Naturally sweet, vegan, and perfect for meal prep.
# What You'll Need:
→ Base
01 - 1 2/3 cups unsweetened almond milk or milk of choice
02 - 3 1/2 ounces fresh or frozen raspberries
03 - 3 tablespoons maple syrup or honey
04 - 1 teaspoon pure vanilla extract
→ Chia Pudding
05 - 1/4 cup chia seeds
→ Topping (Optional)
06 - Fresh raspberries
07 - Chopped nuts or granola
08 - Fresh mint leaves
# Directions:
01 - Combine almond milk, raspberries, maple syrup, and vanilla extract in blender. Process until completely smooth and vibrant pink color achieved.
02 - Transfer blended mixture to medium bowl. Gradually whisk in chia seeds, ensuring thorough distribution to prevent clumping.
03 - Cover bowl tightly and refrigerate minimum 2 hours, preferably overnight. Stir mixture once after 30 minutes to break up any seed clumps and ensure even thickening.
04 - Once pudding reaches thick, creamy consistency, stir vigorously to redistribute seeds. Divide evenly among serving glasses or jars.
05 - Garnish individual portions with fresh raspberries, chopped nuts, granola, or mint leaves as desired. Serve chilled.
# Expert Tips:
01 -
- It's the kind of breakfast that makes you feel put together when you're barely awake
- The texture becomes impossibly creamy, like a pudding that took actual effort
- You can make four jars at once and pretend you meal-planned like an adult
02 -
- The first time I forgot to stir after 30 minutes and ended up with a weird chunky layer on top, now I set a timer
- If you're particular about texture, strain the raspberry blend before adding the chia seeds for something silkier
03 -
- Whisk the chia seeds in gradually instead of dumping them all at once to avoid clumps
- Double the batch and keep them in the fridge for quick breakfasts all week