Vanilla Raspberry Chia Pudding Recipe

Introduction

Vanilla Raspberry Chia Pudding is a creamy, healthy, and fruity dish perfect for breakfast or a snack. Packed with chia seeds, fresh raspberries, and a hint of vanilla, it’s nutritious, easy to prepare, and can be made ahead of time for convenience.

Ingredients

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk (or any milk of choice)
• 1 teaspoon pure vanilla extract
• 1-2 teaspoons maple syrup or honey (optional)
• ½ cup fresh or frozen raspberries
• Fresh raspberries and mint leaves for garnish (optional)

Instructions

1. Step 1: In a medium bowl, combine chia seeds, almond milk, vanilla extract, and sweetener. Stir well to avoid clumps.
2. Step 2: Cover the bowl and refrigerate for at least 4 hours or overnight. Stir once after 30 minutes to ensure the chia seeds are evenly distributed.
3. Step 3: Mash ½ cup of raspberries with a fork or blend slightly for a smoother texture.
4. Step 4: Spoon half of the chia pudding into serving glasses. Add a layer of mashed raspberries, then top with the remaining chia pudding.
5. Step 5: Garnish with fresh raspberries and mint leaves if desired. Serve chilled.

Tips & Variations

• Use unsweetened milk to better control the sugar content.
• Stir the pudding after 30 minutes of refrigeration to prevent clumping.
• Blend chia seeds with milk before chilling for a smoother texture.
• Substitute raspberries with blueberries, strawberries, or mango for different flavors.
• Try different sweeteners like agave syrup, stevia, or coconut sugar to suit your taste and dietary needs.
• Coconut milk, oat milk, or cow’s milk can be used in place of almond milk.

Storage

Store the chia pudding in an airtight container in the refrigerator for up to 3 days. It thickens as it chills, so if it becomes too thick, stir in a splash of milk before serving. Enjoy it chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chia pudding without refrigeration?

Chia seeds need time to absorb liquid and expand, so refrigeration is recommended to achieve the best texture and flavor.

Can I use frozen raspberries?

Yes, you can use frozen raspberries. Thaw them before using or mash them directly; this will give the pudding a thicker consistency.

Vanilla Raspberry Chia Pudding Recipe

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★★★★★

4.5 from 53 reviews

Vanilla Raspberry Chia Pudding is a creamy, healthy, and fruity pudding perfect for breakfast, snack, or dessert. Made with chia seeds, almond milk, fresh raspberries, and a touch of vanilla and natural sweetener, this make-ahead recipe is packed with nutrition and easy to prepare. The pudding is layered with mashed raspberries for a fresh and vibrant flavor, making it both visually appealing and deliciously satisfying.

• Author: liam
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 5 minutes
• Yield: 2–3 servings 1x
• Category: Breakfast
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk (or any milk of choice)
• 1 teaspoon pure vanilla extract
• 1–2 teaspoons maple syrup or honey (optional)
• ½ cup fresh or frozen raspberries

Garnish

• Fresh raspberries (optional)
• Mint leaves (optional)

Instructions

1. Mix Chia Seeds and Milk: In a medium bowl, combine chia seeds, almond milk, vanilla extract, and sweetener if using. Stir well to ensure there are no clumps and the seeds are evenly distributed throughout the milk.
2. Let It Sit: Cover the bowl and refrigerate for at least 4 hours or overnight. After 30 minutes, stir the mixture to prevent clumping and redistribute the chia seeds evenly.
3. Prepare Raspberry Layer: Mash half a cup of fresh or thawed frozen raspberries using a fork, or blend slightly if you prefer a smoother texture.
4. Layer the Pudding: Spoon half of the chilled chia pudding into serving glasses. Add a layer of the mashed raspberries, then top with the remaining chia pudding to create beautiful layers.
5. Garnish and Serve: Garnish with fresh raspberries and mint leaves if desired. Serve chilled for a refreshing and nutritious treat.

Notes

• Use unsweetened milk to control sugar content in the pudding.
• Stir after 30 minutes of refrigeration to prevent clumping of chia seeds.
• For a smoother texture, blend chia seeds with the milk before chilling instead of just stirring.
• The pudding thickens considerably as it chills; add a splash of milk to adjust consistency if it becomes too thick.
• Chia pudding can be made ahead and kept refrigerated for up to 3 days.

Keywords: chia pudding, vanilla chia pudding, raspberry chia pudding, healthy breakfast, vegan pudding, make-ahead breakfast, gluten free, dairy free