Description
A naturally sweet and creamy raspberry chia pudding made with almond or coconut milk, maple syrup, and chia seeds. Perfect for breakfast, dessert, or a nutritious snack, this no-cook recipe is simple, customizable, and packed with fiber and antioxidants.
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
Instructions
- Add raspberries, milk, maple syrup, and vanilla to a blender. Blend until smooth.
- Pour into a bowl and whisk in chia seeds until evenly distributed.
- Transfer to a jar or container and refrigerate for at least 1 hour, preferably overnight.
- Stir before serving and top with fresh fruit, nuts, or other toppings as desired.
Notes
- Use any milk you prefer—dairy or non-dairy.
- Adjust sweetness to taste or omit for a low-sugar option.
- Blend half the fruit for texture or fold in extra after chilling.
- Add lemon zest, cinnamon, or cocoa for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 jar
- Calories: 220
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 9g
- Protein: 6g
- Cholesterol: 0mg
