Raspberry Chia Pudding
This healthful Raspberry Chia Pudding is great for breakfast, a snack, or a dessert!
You can prepare Raspberry Chia Pudding quickly and easily, and you can have it for breakfast, as a snack, or even as a nutritious dessert. This chia pudding is vegan, gluten-free, and can be made keto with just a few changes.
Raspberries are one of my favorite fruits ever, and I adore using them in anything from Vegan Raspberry Cheesecake to Raspberry Thumbprint Cookies to Raspberry Crumble Bars to chia pudding! This is certainly one of my favorite chia pudding recipes for a healthy breakfast or dessert. Here’s why you’ll like it:
- Chia seeds are a healthy choice because they have so many health advantages.
- This dish is naturally vegan, gluten-free, grain-free, and devoid of refined sugar. You can also simply make it keto by replacing the maple syrup with a keto sugar substitute.
- This chia pudding is great for planning meals because you can make it ahead of time and have it on the move for breakfast.
Ingredients
Chia seeds are a must for making chia pudding. You can use chia seeds that are light, dark, or a blend of the two. All of them are the same and will give you the same result.
You can use either store-bought or homemade almond milk. You can use any kind of plant-based milk you like. Choose full-fat coconut milk if you want your chia pudding to be creamier.
Raspberries, whether fresh or frozen, are OK. Fresh raspberries usually taste stronger, though. You may also use a different kind of berry to make Strawberry Chia Pudding or Blueberry Chia Pudding.
To make it sweeter, use maple syrup. You can use any sweetener you choose, such agave or honey (for a non-vegan option).
Vanilla extract: just a little bit for flavor. Use only pure vanilla essence in this recipe.
- ◯ 1/2 cup of fresh or frozen raspberries
- ◯ 3/4 cup of almond or coconut milk
- ◯ 1 tbsp of maple syrup
- ◯ 1/2 teaspoon of vanilla extract
- ◯ 1/4 cup of chia seeds
Instructions
To make the “raspberry milk,” put the raspberries, almond milk, maple syrup, and vanilla in a blender and puree them together.
Next, put the chia seeds in a bowl and add the raspberry milk. Mix them together until they are all mixed in.
Cover the bowl and put it in the fridge for at least an hour, but overnight is best.
Add your favorite toppings and serve!
- Put the raspberries, almond milk, maple syrup, and vanilla extract in a blender and blend until smooth.
- Put it in a bowl, add the chia seeds, and whisk it all together until it’s all mixed.
- Put it in the fridge for at least an hour or overnight to set.
- Add your favorite toppings and serve.
Tips and Storage
If you’re using frozen raspberries, let them thaw first.
To get the best results, make the chia pudding the night before you want to consume it and let it lie in the fridge overnight to set.
You may keep this chia pudding in the fridge for up to five days if it is sealed. You can keep it in a container, a big mason jar, or mini mason jars so that you have single servings ready to go.
You can freeze chia pudding, but I don’t like how it changes the texture and makes it less creamy. Instead, I suggest preparing a new batch.
If you use frozen raspberries instead of fresh ones, you might want to add an extra tablespoon of chia seeds because frozen raspberries sometimes have more liquid in them.
Want your chia pudding to be creamier and richer? Use coconut milk that is full-fat for the recipe.
Add any toppings you like! Fresh fruit, cacao nibs, and crushed nuts are all terrific choices.
Nutrition and Feedback
Serving Size: Half of the recipe
- 180 calories
- 7.5g of sugar
- 10g of fat
- 21g of carbs
- 12 grams of fiber and 6.5 grams of protein
Please let me know what you thought of this Raspberry Chia Pudding or any other recipe on the blog by leaving a comment or rating below!