Raspberry Chia Pudding (Print Version)
Creamy raspberry and chia seed blend, naturally sweet and nutritious. Ideal for any time of day.
# What You Need:
→ Base
01 - 1 2/3 cups unsweetened almond milk or milk of choice
02 - 3 1/2 oz fresh or frozen raspberries
03 - 3 tbsp maple syrup or honey
04 - 1 tsp pure vanilla extract
→ Chia Pudding
05 - 1/4 cup chia seeds
→ Topping
06 - Fresh raspberries
07 - Chopped nuts or granola
08 - Fresh mint leaves
# How to Prepare:
01 - Combine almond milk, raspberries, maple syrup, and vanilla extract in a blender. Process until completely smooth and vibrant pink.
02 - Transfer the raspberry mixture to a medium bowl. Gradually whisk in chia seeds, ensuring they are evenly distributed and no clumps remain.
03 - Cover the bowl with plastic wrap or lid. Refrigerate for minimum 2 hours, preferably overnight. Stir once after 30 minutes to break up any seed clumps and ensure even thickening.
04 - Once pudding reaches thick, creamy consistency, give it a final thorough stir. Divide evenly among four serving glasses or jars.
05 - Garnish each portion with fresh raspberries, a sprinkle of chopped nuts or granola, and a fresh mint leaf if desired. Serve chilled.
# Expert Advice:
01 -
- The texture transforms magically from liquid to creamy pudding while you sleep, like breakfast making itself overnight
- My toddler nephew asks for pink clouds every time he visits, and I love watching him discover something so wholesome tastes like dessert
02 -
- I learned the hard way that whisking is non-negotiable, unless you enjoy chia seed clumps the size of marbles in your otherwise smooth pudding
- The pudding keeps for days in the fridge, which means breakfast is already handled when Monday morning hits
03 -
- Double the batch and keep it in a sealed container, spooning out portions all week like a organized person who has their life together
- The ratio stays consistent whether you're making one jar or enough for a crowd, so scale this up or down without fear