Description
A creamy and refreshing Raspberry Chia Pudding sweetened with maple syrup, perfect for a delicious breakfast.
Ingredients
Scale
- 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)
- Sliced almonds or chopped nuts
- Shredded coconut (unsweetened)
- Extra drizzle of maple syrup
Instructions
- Combine the ingredients: In a mixing bowl, pour in your almond milk. Add chia seeds, maple syrup, and vanilla extract. Whisk together until well mixed.
- Let it sit: Cover the bowl with plastic wrap and let it sit for 5 to 10 minutes to allow the chia seeds to absorb the liquid.
- Stir again: After sitting, give it a good stir to break up any clumps and adjust thickness with additional almond milk if necessary.
- Add the raspberries: Gently fold in the raspberries, mashing them if desired for a marbled effect.
- Chill: Transfer to serving jars and refrigerate for at least 2 hours or overnight to allow flavors to meld.
- Serve: Top with extra raspberries, sliced almonds, coconut, and a drizzle of maple syrup before enjoying.
Notes
This pudding can be prepared ahead of time, lasting in the fridge for 5-7 days. Adjust sweetness and thickness as desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg
Keywords: chia pudding, breakfast, vegan recipe, healthy dessert, raspberry pudding