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Raspberry Chia Pudding

Vibrant Raspberry Chia Pudding for a Healthy Start

Enjoy this Raspberry Chia Pudding, a nutrient-packed breakfast or snack that's both delicious and easy to prepare.
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Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Chia Seeds Light, dark, or mixed chia seeds can be used.
  • 2 cups Almond Milk Can substitute with any plant-based milk or coconut milk.
  • 1 cup Raspberries Fresh or thawed frozen raspberries.
For Sweetness
  • 2 tablespoons Maple Syrup Agave syrup or honey can be used as alternatives.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for better flavor.

Equipment

  • Blender
  • Mixing Bowl
  • Whisk
  • Plastic Wrap or Lid

Method
 

Step-by-Step Instructions for Raspberry Chia Pudding
  1. In a blender, combine 1 cup of fresh or thawed raspberries, 2 cups of almond milk, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Blend on high for about 30 seconds, until smooth.
  2. In a mixing bowl, pour the raspberry milk and add 1/2 cup of chia seeds. Stir well to ensure the chia seeds are evenly dispersed.
  3. Let it sit for about 5 minutes to allow the chia seeds to absorb moisture and swell.
  4. Cover the bowl and refrigerate for at least 1 hour, ideally overnight, to thicken.
  5. Once chilled, stir the pudding and serve in bowls or jars, optionally topping with granola, fresh berries, or nuts.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 28gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 50mgPotassium: 150mgFiber: 9gSugar: 10gVitamin A: 2IUVitamin C: 20mgCalcium: 20mgIron: 8mg

Notes

Make the pudding the night before for best results. Store in airtight containers for up to 5 days.

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