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Raspberry Chia Pudding

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A creamy and refreshing raspberry chia pudding made with blended raspberries, chia seeds, and milk for a simple make-ahead breakfast or healthy snack. This lightly sweet pudding is rich in texture, naturally flavorful, and easy to customize.

Ingredients

  • 2 cups milk of choice
  • 1/2 cup chia seeds
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Add the milk, raspberries, honey or maple syrup, and vanilla extract to a blender and blend until smooth.
  2. Pour the raspberry mixture into a bowl or jar.
  3. Stir in the chia seeds until evenly combined.
  4. Let the mixture sit for about 5 minutes, then stir again to prevent the chia seeds from clumping.
  5. Cover the pudding and refrigerate for at least 4 hours or overnight until thick and creamy.
  6. Stir the pudding before serving.
  7. Top with extra raspberries or desired toppings before serving if desired.

Notes

  • Frozen raspberries can be blended directly without thawing.
  • For a thicker pudding, add an extra tablespoon of chia seeds.
  • Almond milk, oat milk, or coconut milk all work well in this recipe.
  • Greek yogurt can be added for extra creaminess and protein.
  • Top with granola, coconut flakes, or sliced almonds for added texture.
  • Swap raspberries with strawberries, blueberries, or blackberries for different flavors.
  • Store in airtight containers in the refrigerator for up to 5 days.
  • Serve chilled and do not reheat.

Nutrition

Find it online: https://cookedbymaya.com/raspberry-chia-pudding/