Raspberry Chia Pudding Sweetened with Maple Syrup
This creamy and naturally sweet Raspberry Chia Pudding is a perfect make-ahead breakfast or snack. Packed with fiber, omega-3s, and a touch of maple sweetness, it’s as nourishing as it is delicious!
Equipment
- Medium mixing bowl
- Whisk or spoon
- Jar or airtight container for storage
Ingredients
For the Pudding:
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk or milk of choice
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh or frozen raspberries plus more for topping
Optional Toppings:
- Sliced almonds or chopped nuts
- Shredded coconut
- Additional raspberries or mixed berries
- Extra drizzle of maple syrup
Instructions
Mix the Ingredients
- In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined.
- Tip: Stir again after 5 minutes to prevent clumping.
Mash the Raspberries
- Gently mash the raspberries with a fork to release their juices, then stir them into the chia mixture for a naturally infused berry flavor.
- Tip: For a smoother pudding, blend the raspberries before mixing.
Let It Set
- Cover the bowl or transfer to an airtight container. Refrigerate for at least 2 hours or overnight until thickened.
- Tip: If too thick after chilling, add a splash of milk to loosen the texture.
Serve and Enjoy
- Stir the pudding, divide into serving cups, and add your favorite toppings before enjoying!
- Tip: Layer with granola or yogurt for extra texture.
Notes
Store in the refrigerator for up to 5 days in a sealed container.
Can be frozen for up to 1 month—thaw overnight before serving.
Customize by using different fruits, nut milks, or sweeteners.
Can be frozen for up to 1 month—thaw overnight before serving.
Customize by using different fruits, nut milks, or sweeteners.