Description
This Raspberry Chia Pudding is a quick, nutritious treat made with chia seeds and fresh or frozen raspberries. It’s naturally sweetened, full of fiber and omega-3s, and perfect for breakfast, snacks, or dessert.
Ingredients
- 3 tbsp chia seeds
- 1 cup unsweetened almond milk (or milk of choice)
- 1/2 cup fresh or frozen raspberries (thawed if frozen)
- 1–2 tsp maple syrup, honey, or sweetener of choice
- 1/2 tsp vanilla extract (optional)
- Pinch of salt (optional)
- Fresh raspberries or shredded coconut for topping (optional)
Instructions
- Blend or mash raspberries with sweetener and vanilla extract until smooth. Strain if a seedless texture is desired.
- In a bowl or jar, whisk together chia seeds, milk, and raspberry mixture until well combined.
- Let sit for 5 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 2 hours or overnight until thickened.
- Before serving, stir well and top with raspberries, coconut, or additional sweetener as desired.
Notes
- Add protein powder or Greek yogurt for extra protein.
- Layer with granola, almond butter, or cacao nibs for variation.
- Use other fruits like blueberries, strawberries, or mango instead of raspberries.
- Blend the pudding after chilling for a smooth, mousse-like texture.
- Store in the fridge for up to 5 days in airtight containers.
Nutrition
- Serving Size: 1/2 cup
- Calories: 160
- Sugar: 5g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 9g
- Protein: 5g
- Cholesterol: 0mg
