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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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/vanilla-raspberry-chia-pudding-recipe/