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Raspberry Chia Seed Pudding

A glass jar filled with layered Raspberry Chia Seed Pudding, showing white chia seeds swirled with bright red raspberry puree.
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Prepare a simple, no-cook raspberry chia seed pudding for a quick breakfast or snack.

Ingredients

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  • 1/4 cup chia seeds
  • 1 cup unsweetened almond milk (or milk of choice)
  • 1/2 cup fresh or frozen raspberries
  • 1 tablespoon maple syrup (adjust to taste)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Combine the almond milk, maple syrup, vanilla extract, and salt in a jar or container. Stir well.
  2. Add the chia seeds to the liquid mixture. Stir vigorously for one minute to prevent clumping.
  3. Let the mixture sit for 5 minutes, then stir again thoroughly. This second stir helps create a smooth texture.
  4. Gently fold in the raspberries. If using frozen raspberries, they will release juice and color the pudding.
  5. Cover the container and refrigerate for at least 4 hours, or preferably overnight, until the pudding thickens.
  6. Stir before serving. Add a splash of milk if the pudding is too thick for your preference.

Notes

  • For a smoother texture, blend the liquid ingredients and chia seeds in a blender before refrigerating.
  • Use frozen raspberries; they break down during chilling and create a nice swirl of color.
  • This pudding keeps well in the refrigerator for up to 4 days.
  • Substitute maple syrup with honey or stevia for different sweetness levels.

Nutrition

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