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Raspberry Chia Pudding

A simple, fresh treat that combines creamy chia pudding with bright raspberry flavor, perfect for breakfast, a snack, or a light dessert.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup milk, use almond, oat, or dairy milk for a vegan option Choose your preferred type of milk.
  • 1 cup fresh or frozen raspberries Use frozen if fresh is not in season.
  • 3 tablespoons chia seeds Chia seeds swell to form pudding texture.
  • 1-2 tablespoons maple syrup or honey, to taste Adjust sweetness gradually.
  • 1/2 teaspoon vanilla extract (optional) Adds flavor to the pudding.
  • pinch of salt

Method
 

Preparation
  1. Put the raspberries and half the milk in a blender. Blend until smooth.
  2. Taste the raspberry mix, and add maple syrup or honey if you want it sweeter.
  3. In a bowl or jar, mix the raspberry blend with the rest of the milk, vanilla, and a pinch of salt.
  4. Stir in the chia seeds well, ensuring no seeds clump together.
  5. Cover and refrigerate for at least 2 hours, or overnight, until the pudding thickens.
  6. Stir the pudding again before serving. If it is too thick, add a little milk to loosen.
  7. Top with extra raspberries, nuts, or coconut if desired, then serve.

Notes

Stir well after adding chia seeds to avoid clumps. Overnight chilling gives the best texture. Adjust the fruit for different flavors.