Delightful Raspberry Chia Pudding for a Wholesome Breakfast Recipe
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.
- 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
Scale
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
- 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.
- Rest and Stir: Set a timer for 5 minutes and stir once more to prevent the chia seeds from settling, ensuring an even texture.
- 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.
- 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.
- 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
