Creamy Raspberry Chia Pudding Recipe
Introduction
Raspberry chia pudding is a simple, nutritious treat that’s perfect for breakfast or a light dessert. With the natural sweetness of raspberries and the creamy texture of chia seeds soaked in milk, it’s a refreshing and healthy option anyone can enjoy.
Ingredients
- 3 tablespoons chia seeds
- 1 cup milk or plant milk
- 1/2 cup fresh raspberries
- 1-2 tablespoons maple syrup
Instructions
- Step 1: Mash the fresh raspberries gently using a fork to release their juices but still leave some texture.
- Step 2: In a bowl or jar, combine the mashed raspberries, chia seeds, milk, and maple syrup. Stir well to distribute the ingredients evenly.
- Step 3: Cover and refrigerate the mixture for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
- Step 4: Before serving, stir the pudding well. Add more sweetener or milk if desired, and enjoy chilled.
Tips & Variations
- Use coconut or almond milk for a dairy-free version with added flavor.
- For extra texture, add a handful of chopped nuts or granola on top before serving.
- Swap raspberries for other berries or fruits like strawberries or blueberries.
- If you prefer a smoother texture, blend the mixture briefly before refrigerating.
Storage
Store the raspberry chia pudding in an airtight container in the refrigerator for up to 3 days. Stir well before serving and add fresh fruit if needed. This pudding is best enjoyed chilled but can be eaten at room temperature if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well. Thaw them slightly before mashing to release the juices, just as you would with fresh berries.
How do chia seeds create the pudding texture?
Chia seeds absorb liquid and expand, forming a gel-like coating that thickens the mixture into a pudding consistency when soaked for several hours.
PrintCreamy Raspberry Chia Pudding Recipe
A simple and nutritious Raspberry Chia Pudding made with chia seeds, fresh raspberries, your choice of milk or plant-based milk, and natural sweetness from maple syrup. This easy no-cook recipe is perfect for a healthy breakfast or a refreshing snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chia Pudding Base
- 3 tablespoons chia seeds
- 1 cup milk or plant-based milk (such as almond, soy, or oat milk)
- 1–2 tablespoons maple syrup, to taste
Fruit
- 1/2 cup fresh raspberries
Instructions
- Mash Raspberries: Using a fork, gently mash the fresh raspberries in a bowl until they break down slightly but still retain some texture.
- Mix Ingredients: In a separate bowl or jar, combine the chia seeds, milk or plant-based milk, maple syrup, and the mashed raspberries. Stir well to evenly distribute the chia seeds and raspberries throughout the liquid.
- Refrigerate: Cover the mixture and refrigerate for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
- Serve: Stir the pudding before serving. Optionally, garnish with a few fresh raspberries or a drizzle of maple syrup.
Notes
- Adjust sweetness by adding more or less maple syrup to your preference.
- Use any plant-based milk to keep it vegan or dairy-free.
- For a smoother texture, blend the pudding before refrigerating.
- Store leftovers in a covered container in the refrigerator for up to 3 days.
Keywords: chia pudding, raspberry pudding, vegan dessert, healthy breakfast, no-cook recipe, dairy-free pudding
