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Raspberry Chia Pudding

A vibrant and tasty chia pudding loaded with raspberries, perfect for breakfast or as a snack, that travels well and is completely vegan.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1/4 cup Chia Seeds
  • 1 cup Almond Milk Use full-flavored almond milk for the best flavor.
  • 2 tablespoons Pure Maple Syrup Adjust for sweetness as preferred.
  • 1 teaspoon Vanilla Extract
  • 1 cup Fresh or Frozen Raspberries If using frozen, let them thaw slightly.
Toppings
  • 2 tablespoons Sliced Almonds Toast for best flavor.
  • 2 tablespoons Shredded Coconut Add last for crunch.
  • 1/2 cup More Raspberries For topping.
  • 1 tablespoon Drizzle of Maple Syrup For topping.

Method
 

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

Notes

Keep covered in airtight containers in the fridge for up to 4 days. If the pudding thickens too much, loosen with a splash of almond milk.