Description

This Easy Raspberry Chia Pudding is a naturally sweet, creamy, and nutritious breakfast or snack option. Made with fresh or frozen raspberries, chia seeds, and almond milk, it’s a wholesome plant-based dessert that sets overnight for a perfectly smooth texture. Sweetened with maple syrup and flavored with vanilla, this pudding can be topped with your favorite extras like coconut flakes or granola for added crunch.

Ingredients

Scale

Main Ingredients

2 tablespoons chia seeds
½ cup fresh or frozen raspberries
½ cup unsweetened almond milk (or any plant-based milk)
1 tablespoon maple syrup (adjust to taste)
¼ teaspoon pure vanilla extract
Pinch of sea salt

Optional Toppings

Extra fresh raspberries
Coconut flakes
Granola
Chopped nuts

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Instructions

Mash the raspberries: In a small bowl, mash the raspberries using a fork. If using frozen raspberries, let them thaw slightly before mashing. Aim for a jam-like consistency with small chunks for texture.
Mix everything together: In a mason jar or small bowl, combine the mashed raspberries, chia seeds, almond milk, maple syrup, vanilla extract, and a pinch of sea salt. Stir well to evenly distribute the chia seeds and prevent clumping.
Let it sit and stir again: After about 5 minutes, give the mixture another good stir to break up any seed clumps, ensuring an even and creamy texture.
Chill and set: Cover the jar or bowl and refrigerate for at least 2 hours or overnight. The chia seeds will expand and transform the mixture into a pudding-like consistency.
Serve and top: When ready to eat, stir the pudding once more and spoon it into serving dishes. Add your favorite toppings such as extra raspberries, coconut flakes, granola, or a sprinkle of cinnamon.
Enjoy your pudding: This raspberry chia pudding is deliciously creamy with a bright burst of berry flavor in every bite, perfect for a healthy breakfast or snack.

Notes

Use fresh raspberries for a brighter flavor or frozen ones for convenience; just thaw before mashing.
Adjust the sweetness by varying the amount of maple syrup to suit your taste.
For a thicker pudding, increase chia seeds to 3 tablespoons.
Make ahead by preparing the pudding the night before for a quick, grab-and-go breakfast.
Try different plant-based milks like oat or coconut milk for varied flavors.
Optional toppings add texture and extra nutrition—experiment with your favorites.