Description
This Raspberry Chia Pudding sweetened with pure maple syrup is a wholesome, naturally sweetened breakfast or snack option. Made with chia seeds soaked in almond milk and infused with fresh or frozen raspberries, this pudding is a creamy, nutrient-packed treat that can be prepared ahead of time. It’s vegan, gluten-free, and perfect for those seeking a low-fat, low-sugar dessert or breakfast bowl that’s easy to customize with toppings like nuts, coconut, or extra berries.
Ingredients
Scale
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 to ensure the chia seeds are evenly dispersed and won’t clump. Stir again after 5 minutes to prevent any clumps from forming.
- Mash the Raspberries: Gently mash the raspberries with a fork to release their natural juices and then stir them into the chia mixture. This infuses the pudding with a fresh berry flavor. For an extra smooth texture, blend the raspberries before adding them.
- Let It Set: Cover the bowl or transfer the mixture to an airtight container. Refrigerate for at least 2 hours or overnight until the pudding thickens to a creamy consistency. If the pudding becomes too thick after chilling, stir in a little more almond milk to loosen it.
- Serve and Enjoy: Stir the pudding again before serving. Divide into serving cups and top with your favorite toppings such as sliced almonds, shredded coconut, extra berries, or a drizzle of maple syrup. For added texture and flavor, layer with granola or yogurt.
Notes
- Store in the refrigerator for up to 5 days in a sealed container.
- You can freeze the pudding for up to 1 month; thaw overnight in the refrigerator before serving.
- Customize the pudding by using different fruits like blueberries or mango, alternative nut milks such as oat or cashew, or other natural sweeteners like honey or agave syrup.
- Stir the mixture well after 5 minutes of initial mixing to avoid chia clumps.
- If you prefer a smoother pudding, blend the raspberries before adding.
Nutrition
- Serving Size: 1 serving (approx. 1/2 of recipe)
- Calories: 210
- Sugar: 9g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg
