Raspberry Chia Pudding with Maple Syrup Recipe

Introduction

This Raspberry Chia Pudding is a simple, nutritious treat that’s naturally sweetened with pure maple syrup. Packed with fresh raspberries and a creamy almond milk base, it’s perfect for a healthy breakfast or a light dessert.

Ingredients

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk (or milk of choice)
• 2 tablespoons pure maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh or frozen raspberries (plus more for topping)
• Sliced almonds or chopped nuts
• Shredded coconut
• Additional raspberries or mixed berries
• Extra drizzle of maple syrup

Instructions

1. Step 1: In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined.
2. Step 2: Stir again after 5 minutes to prevent clumping.
3. Step 3: Gently mash the raspberries with a fork to release their juices, then stir them into the chia mixture for a naturally infused berry flavor.
4. Step 4: Cover the bowl or transfer the mixture to an airtight container. Refrigerate for at least 2 hours or overnight until thickened.
5. Step 5: Stir the pudding well, divide into serving cups, and add your favorite toppings such as sliced almonds, shredded coconut, or extra berries. Drizzle with extra maple syrup if desired.

Tips & Variations

• For a smoother pudding, blend the raspberries before mixing them into the chia mixture.
• If the pudding is too thick after chilling, add a splash of milk to loosen the texture.
• Layer the pudding with granola or yogurt for added texture and flavor.
• You can substitute almond milk with any plant-based or regular milk according to your preference.

Storage

Store the chia pudding in an airtight container in the refrigerator for up to 4 days. Before serving, give it a good stir and add fresh toppings. If it thickens too much after storage, stir in a little milk to reach your preferred consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries work well. Thaw them slightly before mashing and mixing to release their flavor into the pudding.

Is this pudding suitable for a vegan diet?

Absolutely! Using plant-based milk like almond milk and pure maple syrup keeps this pudding vegan-friendly.

Raspberry Chia Pudding with Maple Syrup Recipe

Print Recipe

★★★★★

4.6 from 75 reviews

A healthy and refreshing Raspberry Chia Pudding sweetened naturally with pure maple syrup. This dairy-free, vegan-friendly pudding combines chia seeds, almond milk, and fresh raspberries into a creamy, nutrient-packed breakfast or snack option that’s easy to prepare and customizable with your favorite toppings.

• Author: Mila
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 5 minutes (including chilling time)
• Yield: 2 servings 1x
• Category: Breakfast
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

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Base Ingredients

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk (or milk of choice)
• 2 tablespoons pure maple syrup
• 1/2 teaspoon vanilla extract

Fruit and Toppings

• 1/2 cup fresh or frozen raspberries (plus more for topping)
• Sliced almonds or chopped nuts
• Shredded coconut
• Additional raspberries or mixed berries
• Extra drizzle of maple syrup

Instructions

1. Mix the Ingredients: In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined to ensure the chia seeds are evenly distributed and start absorbing the liquid.
2. Stir Again: After 5 minutes, stir the mixture again to prevent clumping and keep the pudding smooth.
3. Mash the Raspberries: Gently mash the raspberries with a fork to release their juices, then fold them into the chia mixture for a naturally infused berry flavor. For a smoother texture, you can blend the raspberries before mixing.
4. Let It Set: Cover the bowl with a lid or plastic wrap or transfer the mixture into an airtight container. Refrigerate for at least 2 hours or preferably overnight to allow the chia seeds to fully absorb the liquid and thicken into a creamy pudding.
5. Adjust Consistency: If the pudding is too thick after chilling, add a splash of almond milk or your preferred milk to loosen it before serving.
6. Serve and Enjoy: Stir the pudding to recombine, then divide into serving cups. Top with sliced almonds, shredded coconut, extra fresh raspberries or berries, and a drizzle of maple syrup. Optional layering with granola or yogurt adds extra texture and flavor.

Notes

• Use any milk of choice such as coconut, oat, or cow’s milk instead of almond milk for different flavors.
• Maple syrup can be adjusted or replaced with honey or agave for sweetness preferences.
• Raspberries can be used fresh or frozen; thaw if using frozen before mashing.
• Stirring after initial mixing helps avoid chia seed clumping.
• Optional toppings like granola or yogurt make this pudding more filling and texturally interesting.

Keywords: raspberry chia pudding, chia pudding maple syrup, vegan breakfast pudding, dairy-free chia pudding, healthy breakfast, no cook dessert