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Delicious raspberry chia pudding topped with fresh raspberries and mint leaves.

Raspberry Chia Pudding

A nutritious and versatile pudding made with chia seeds and fresh raspberries, perfect for breakfast or a healthy snack.
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Prep Time 10 minutes
Total Time 2 hours
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: Healthy, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup almond milk Can be substituted with water if desired, but almond milk adds better flavor.
  • 1/4 cup chia seeds Rich in fiber and omega-3 fatty acids.
  • 2 tablespoons honey or maple syrup Adjust sweetness to your preference.
  • 1 teaspoon vanilla extract For flavor enhancement.
  • a pinch salt To enhance flavor.
Fruit Ingredients
  • 1/2 cup fresh raspberries Can be replaced with other fruits like strawberries or blueberries.

Method
 

Preparation
  1. In a mixing bowl, combine the almond milk, chia seeds, honey or maple syrup, vanilla extract, and salt. Stir well to prevent clumping.
  2. Gently fold in the fresh raspberries.
  3. Cover the bowl and refrigerate for at least 2 hours, or overnight, until the chia seeds have absorbed the liquid and the pudding has thickened.
  4. Stir the pudding before serving and enjoy!

Notes

Serve in small bowls or jars. Add toppings like extra raspberries, a drizzle of honey or maple syrup, or granola for crunch. Store in an airtight container in the refrigerator for 3-4 days.