Name: Raspberry Chia Pudding
Prep time: 5 min
Total time: 1 h 5 min
Cuisine: Vegan
Ingredients: ½ cup raspberries (fresh or frozen); ¾ cup almond milk or coconut milk; 1 tablespoon maple syrup; ½ teaspoon vanilla extract; ¼ cup chia seeds

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Short Description

A creamy, fruity, and nutritious chia pudding made with raspberries, plant-based milk, and natural sweeteners—perfect for breakfast, dessert, or a healthy snack.

Why You’ll Love This Recipe

Simple & No-Cook: Just blend, whisk, and chill—minimal effort, maximum flavor.
Naturally Sweet: Raspberries and maple syrup provide delightful sweetness without refined sugars.
Highly Customizable: Use different milks, sweeteners, or toppings to suit your taste or dietary needs.
Rich in Nutrients: Packed with fiber, healthy fats, and antioxidants for a nourishing boost.

Raspberry Chia Pudding

Ingredients

(Tip: You’ll Find The Full List Of Ingredients And Measurements In The Recipe Card Below.)

½ cup raspberries (fresh or frozen)
¾ cup almond milk or coconut milk
1 tablespoon maple syrup
½ teaspoon vanilla extract
¼ cup chia seeds

Directions

Blend the Base
- Add raspberries, almond or coconut milk, maple syrup, and vanilla extract to a blender. Blend until completely smooth.
Mix in Chia Seeds
- Pour the blended mixture into a bowl. Add chia seeds and whisk thoroughly until they’re evenly dispersed.
Chill & Set
- Transfer the mixture to a jar or container. Refrigerate for at least 1 hour—or overnight for a thicker, pudding-like consistency.
Serve
- Once set, stir gently and top with your preferred toppings before serving.

Servings and Timing

Servings: 1–2 servings (depending on portion size)
Prep Time: ~5 minutes
Chill Time: At least 1 hour; best if chilled overnight
Total Time: ~1 hour 5 minutes (or longer for overnight)

Variations

Sweetness Swap: Use honey, agave, or a low-glycemic syrup like monk fruit if preferred.
Flavor Boost: Add a dash of cinnamon, a spoonful of cocoa powder, or fresh lemon zest.
Fruit Blend: Substitute raspberries with strawberries, blueberries, or mango.
Plant-Based Swap: Replace maple syrup with date syrup or blend in a banana for natural sweetness.
Texture Upgrade: Blend half the raspberries, then fold in the rest for pockets of fruitiness and visual interest.

Storage and Reheating

Storage: Keep pudding in the refrigerator in a sealed container for up to 5 days.
Reheating: Serve chilled—no reheating needed. (If it thickens too much, just stir in a splash of milk to loosen.)

FAQs

Can I Use Other Milks?

Yes—cow’s milk, oat milk, soy milk, or any other plant-based milk works perfectly.

Can I Skip the Sweetener?

Absolutely. If your fruit is naturally sweet or you’re watching sugar, you can reduce or omit the maple syrup.

What If the Pudding Is Too Runny?

Simply add an extra tablespoon of chia seeds and chill longer; they’ll absorb more liquid.

How Can I Get Smooth Texture?

Blend thoroughly before adding chia seeds to ensure a smooth base. If desired, use an immersion blender after chilling to remove clumps.

Can I Take It on the Go?

Yes—store it in a portable jar or container and enjoy it as a breakfast or snack on the run.

Conclusion

This Raspberry Chia Pudding is a deliciously simple way to enjoy a wholesome, energy-boosting treat. With creamy texture, fruity flavor, and customizable options, it’s the perfect guilt-free indulgence for any time of day.