Delightful Raspberry Chia Pudding for a Wholesome Breakfast Recipe

Introduction

Experience a refreshing start to your day with this delightful raspberry chia pudding. Packed with wholesome ingredients and natural sweetness, it’s a creamy, satisfying breakfast that’s easy to prepare ahead.

Ingredients

• 1/4 cup chia seeds
• 1 cup almond milk
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract (optional)
• 1 cup fresh or frozen raspberries
• 2 tablespoons sliced almonds (for topping)
• 2 tablespoons shredded coconut (for topping)
• 1/2 cup additional raspberries (for topping)
• 1 tablespoon maple syrup (for drizzling)

Instructions

1. Step 1: In a medium bowl, combine the chia seeds, almond milk, maple syrup, and vanilla extract. Whisk thoroughly for about 2 minutes until fully mixed.
2. Step 2: Set a timer for 5 minutes and give the mixture a good stir to prevent chia seeds from clumping or settling.
3. Step 3: Using a fork, gently mash the fresh or thawed raspberries in a separate bowl. Fold these mashed raspberries into the chia mixture.
4. Step 4: Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Refrigerate for at least 2 hours, or preferably overnight.
5. Step 5: After chilling, gently stir the pudding and portion it into serving cups. Top each serving with sliced almonds, shredded coconut, extra raspberries, and a drizzle of maple syrup.

Tips & Variations

• For a creamier texture, use full-fat coconut milk instead of almond milk.
• Try mixing in other fresh fruits like blueberries or mango for a different flavor profile.
• Swap maple syrup with honey or agave nectar to suit your taste or dietary needs.
• To make it vegan and nut-free, use oat milk and omit the almond toppings.

Storage

Store the pudding in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 1 month; just thaw it overnight in the fridge before serving. Give it a good stir after reheating or thawing to restore its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well—just thaw them before mashing and mixing into the pudding.

Is chia pudding suitable for a low-sugar diet?

This recipe is naturally sweetened with maple syrup, but you can reduce or omit the sweetener to lower the sugar content according to your preferences.

Delightful Raspberry Chia Pudding for a Wholesome Breakfast Recipe

Print Recipe

★★★★★

4.5 from 125 reviews

This delightful Raspberry Chia Pudding is a wholesome and refreshing breakfast option that’s packed with fiber, protein, and natural sweetness. Made with antioxidant-rich raspberries, creamy almond milk, and nutrient-dense chia seeds, it’s easy to prepare ahead and customize with crunchy and tropical toppings for a satisfying start to your day.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes (including chilling time)
• Yield: 2 servings 1x
• Category: Breakfast
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Pudding

• 1/4 cup Chia Seeds – These little gems are the backbone of your pudding.
• 1 cup Almond Milk – Acts as a creamy base; can swap for coconut milk.
• 2 tablespoons Pure Maple Syrup – Adds natural sweetness; can use honey or agave.
• 1 teaspoon Vanilla Extract – Optional but enhances flavor.
• 1 cup Fresh or Frozen Raspberries – Star ingredient providing vibrant color.

For the Toppings

• 2 tablespoons Sliced Almonds – Adds crunch to the pudding.
• 2 tablespoons Shredded Coconut – Brings a tropical twist.
• 1/2 cup More Raspberries – For an extra burst of fruitiness.
• 1 tablespoon Drizzle of Maple Syrup – Amplifies sweetness.

Instructions

1. Combine Ingredients: 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. Rest and Stir: Set a timer for 5 minutes and stir once more to prevent the chia seeds from settling, ensuring an even texture.
3. Mash Raspberries: Using a fork, gently mash the fresh or thawed raspberries in a separate bowl. Fold the mashed raspberries into the chia mixture to distribute the fruity flavor.
4. Refrigerate: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours, or overnight for best results, allowing the chia seeds to swell and thicken the pudding.
5. Serve and Top: After chilling, give the pudding a gentle stir and divide into individual serving cups. Top with sliced almonds, shredded coconut, fresh raspberries, and a drizzle of maple syrup to enhance texture and flavor.

Notes

• Store in an airtight container for up to 5 days in the fridge.
• Can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
• Almond milk can be replaced with other plant-based milks like coconut or oat milk based on preference.
• Maple syrup can be substituted with honey or agave nectar for variety.

Keywords: Raspberry chia pudding, healthy breakfast, vegan chia pudding, make-ahead breakfast, gluten-free pudding, dairy-free dessert