Creamy Raspberry Chia Pudding Recipe
This Creamy Raspberry Chia Pudding is a simple, nutritious, and delicious no-cook breakfast or snack option. Made with fresh or frozen raspberries, milk, yogurt for extra creaminess, and sweetened naturally with maple syrup or honey, it’s packed with fiber and antioxidants. Chia seeds absorb the liquid to create a thick, pudding-like texture that’s perfect for a healthy treat topped with banana slices, shredded coconut, granola, or additional fresh raspberries.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes (including chilling time)
- Yield: 2 servings 1x
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 cup fresh or frozen raspberries
- 1 cup milk (any kind—almond, oat, dairy, etc.)
- 1/2 cup plain yogurt (optional, for creaminess)
- 2–3 tablespoons maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/4 cup chia seeds
- Pinch of salt
Toppings
- Banana slices
- Shredded coconut
- More raspberries
- Granola
Instructions
- Blend Ingredients: In a blender or food processor, combine the raspberries, milk, yogurt (if using), maple syrup, vanilla extract, and a pinch of salt. Blend until the mixture is smooth, vibrant pink, and well combined.
- Add Chia Seeds: Pour the blended mixture into a medium bowl or a large jar. Stir in the chia seeds thoroughly to distribute them evenly throughout the mixture.
- Let it Thicken: Allow the pudding to sit for about 5 minutes, then stir again gently to break up any chia clumps. Cover the bowl or jar and refrigerate for at least 2 hours or preferably overnight. This chilling time helps the chia seeds absorb the liquid, thickening the pudding to a creamy, spoonable consistency.
- Serve with Toppings: When ready to eat, stir the pudding once more to smooth it out. Serve it topped with your choice of banana slices, shredded coconut, extra raspberries, and crunchy granola for added texture and flavor.
Notes
- For a vegan option, use plant-based milk and yogurt and sweeten with maple syrup instead of honey.
- You can adjust sweetness to taste by varying the amount of maple syrup or honey.
- The pudding can be stored covered in the fridge for up to 3 days.
- Feel free to experiment with different toppings like nuts or seeds for added nutrition.
- If the pudding is too thick after chilling, stir in a little extra milk to loosen it.
Keywords: chia pudding, raspberry pudding, healthy breakfast, vegan pudding, no cook dessert, easy chia pudding
Find it online: https://amayaharis.com/creamy-raspberry-chia-pudding-recipe/
