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Bowl of Raspberry Chia Pudding topped with fresh raspberries and maple syrup

Raspberry Chia Pudding

This raspberry chia pudding sweetened with maple syrup is bright, simple, and full of flavor, making it a perfect quick breakfast, snack, or dessert.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup fresh or frozen raspberries Thaw if using frozen.
  • 1.5 cups milk of choice Almond or oat milk works well.
  • 1/4 cup chia seeds These provide the pudding texture.
  • 2 tablespoons pure maple syrup Adjust to taste.
  • 1/2 teaspoon vanilla extract Optional, for flavor enhancement.
  • 1 pinch salt Brings out the flavors.
  • Optional extra raspberries, nuts, or granola For topping before serving.

Method
 

Preparation
  1. If you like a smooth texture, blend the raspberries with the milk and maple syrup until smooth. For a chunkier pudding, mash the raspberries with a fork and stir into the milk.
  2. In a bowl or jar, mix the milk and raspberry blend with chia seeds, vanilla, and salt.
  3. Stir well for 1 minute to help stop chia seeds from clumping.
  4. Let the mixture sit for 10 minutes, then stir again to break any clumps.
  5. Cover and refrigerate for at least 2 hours, or overnight for the best texture.
  6. Before serving, stir and add extra raspberries, nuts, or granola if desired.

Notes

Stir well after mixing chia seeds with liquid to prevent clumps. Use cold milk, and let it chill overnight for best results. Adjust maple syrup, raspberries, or vanilla to taste before chilling. If too thick, add a splash more milk.