Raspberry Chia Pudding (Printable)

Creamy raspberry blended with nutritious chia seeds for a thick, pudding-like texture. Ideal for breakfast, snack time, or dessert.

# What You Need:

01 - 1 2/3 cups unsweetened almond milk (or milk of choice)

02 - 3.5 oz fresh or frozen raspberries

03 - 3 tbsp maple syrup or honey

04 - 1 tsp pure vanilla extract

05 - 1/4 cup chia seeds

06 - Fresh raspberries

07 - Chopped nuts or granola

08 - Mint leaves

01 - Combine almond milk, raspberries, maple syrup, and vanilla extract in a blender. Blend until completely smooth and vibrant pink.

02 - Pour raspberry mixture into a medium bowl. Gradually whisk in chia seeds until evenly distributed, ensuring no clumps form.

03 - Cover bowl and refrigerate for minimum 2 hours, preferably overnight. Stir once after 30 minutes to prevent seeds from settling.

04 - Once pudding reaches thick, creamy consistency, stir thoroughly and portion into serving glasses or jars.

05 - Top with fresh raspberries, chopped nuts, granola, or mint leaves as desired for added texture and visual appeal.

01 -

It feels like eating dessert for breakfast without any guilt or afternoon energy crashes
The vibrant pink color makes everyone who sees it instantly smile and ask for the recipe

02 -

Stirring after 30 minutes is absolutely crucial or you will end up with chia clumps that are impossible to break apart later
Overnight chilling makes the texture infinitely better than the minimum 2 hours if you can plan ahead

03 -

Make individual servings in small mason jars for grab-and-go breakfasts throughout the week
Let the pudding sit at room temperature for 10 minutes before serving if it has been in the fridge overnight