Description
A cozy and easy homemade Raspberry Chia Pudding that feels like a warm hug, perfect for quick breakfasts and indulgent treats.
Ingredients
Scale
- 1 cup fresh or frozen raspberries (reserve a few for topping)
- 2 cups unsweetened almond milk (or any milk you prefer)
- 1/2 cup chia seeds
- 2 to 3 tablespoons maple syrup or honey, to taste
- 1 teaspoon pure vanilla extract
- Zest of half a lemon (optional)
- Pinch of fine sea salt
- Optional toppings: sliced almonds, toasted coconut, granola, extra raspberries, or a spoonful of Greek yogurt
Instructions
- Mash the raspberries lightly in a medium bowl until mostly broken down but still textured.
- Whisk together the almond milk, maple syrup, vanilla, lemon zest, and a pinch of sea salt in a large jar or bowl.
- Stir in the chia seeds and fold in the mashed raspberries.
- Cover the bowl or seal the jar and refrigerate for at least 2 hours or overnight.
- After 20 minutes, give the pudding a good stir to break up clumps and redistribute chia seeds.
- Taste and add more sweetener if desired; portion into bowls and top with reserved raspberries and chosen toppings.
Notes
For a richer treat, use coconut milk and top with dark chocolate shavings. Great for making ahead of time and serving in individual jars.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg
Keywords: chia pudding, raspberry, vegan, healthy dessert, quick breakfast