Raspberry Chia Pudding with Maple Syrup Recipe
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.
- 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
Scale
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
- 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.
- Stir Again: After 5 minutes, stir the mixture again to prevent clumping and keep the pudding smooth.
- 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.
- 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.
- 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.
- 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
