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Raspberry Chia Pudding

A vibrant and healthy breakfast option that's vegan-friendly and incredibly easy to make. Perfectly portable and visually appealing!
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Prep Time 5 minutes
Total Time 2 hours
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: Healthy, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 1/4 cup Chia Seeds
  • 1 cup Almond Milk Use full-fat for creamier texture.
  • 2 tablespoons Pure Maple Syrup Adjust to taste.
  • 1 teaspoon Vanilla Extract
Fruit Add-ins
  • 1 cup Fresh or Frozen Raspberries Thaw and drain excess liquid if using frozen.
  • 1/2 cup More Raspberries For topping.
Toppings
  • 2 tablespoons Sliced Almonds Can be replaced with pumpkin seeds for nut-free.
  • 2 tablespoons Shredded Coconut Add just before serving.
  • 1 tablespoon Drizzle of Maple Syrup

Method
 

Preparation
  1. In a medium bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract. Whisk for about 2 minutes until fully integrated.
  2. Set a timer for 5 minutes and stir once more to prevent chia seeds from settling.
Combine and Chill
  1. In a separate bowl, gently mash the fresh or thawed raspberries with a fork.
  2. Fold the mashed raspberries into the chia mixture.
  3. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours, or overnight for best results.
Serve
  1. After chilling, stir gently and divide into individual serving cups.
  2. Top with sliced almonds, shredded coconut, raspberries, and a drizzle of maple syrup.

Notes

Store in airtight containers in the fridge for up to 4 days. Keep toppings separate until ready to eat to maintain crunch.