Why You’ll Love This Recipe
This Raspberry Chia Pudding is the ideal combination of simplicity and flavor. It’s packed with antioxidants from the raspberries and omega-3 fatty acids from chia seeds, making it both filling and nutritious. The creamy almond butter and sweet jam topping make it feel like a dessert, while the pudding itself is light and refreshing.
Ingredients
For the Raspberry Chia Pudding:
- ½ cup raspberries (fresh or frozen)
- 1 cup organic soy milk (or your preferred milk)
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup or honey
- ⅓ cup chia seeds
For the Raspberry Jam (makes 1 jar):
- 1 cup fresh or frozen raspberries
- 1 tablespoon maple syrup
- 1 tablespoon chia seeds
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Pudding Base: In a jar, mash the raspberries with a fork or blend them with milk, vanilla extract, and maple syrup. Add the chia seeds and stir to combine. Seal the jar and refrigerate overnight or for at least 4 hours to let the chia seeds absorb the liquid and thicken the mixture.
- Make the Raspberry Jam: In a small saucepan, heat raspberries and maple syrup over medium heat. Once the berries break down, stir in chia seeds and cook for 2-3 minutes until thickened. Let the jam cool.
- Assemble the Pudding: After the chia pudding has set, spoon it into serving dishes. Top with a spoonful of the homemade raspberry jam, almond butter, and optional banana raspberry ice cream.
- Serve and Enjoy: Serve chilled, garnished with a drizzle of melted dark chocolate for extra indulgence.
Servings and Timing
- Servings: This recipe makes 2 cups of pudding.
- Preparation Time: 5 minutes
- Resting Time: 4 hours (overnight is best)
- Total Time: 5 minutes plus chilling
Variations
- Different Fruit: Swap raspberries with strawberries, blueberries, or blackberries for a different flavor.
- Sweetener: Use agave syrup or stevia as a sweetener alternative.
- Toppings: Add granola, fresh fruit, or a sprinkle of cinnamon for added texture and flavor.
Storage/Reheating
- Storage: Store leftover chia pudding in an airtight container in the fridge for up to 3 days.
- Reheating: Chia pudding is best served cold, but you can gently heat it if preferred.
FAQs
Can I use any type of milk?
Yes, feel free to use any milk, such as almond milk, oat milk, or coconut milk.
Can I make this ahead of time?
Yes, chia pudding is perfect for meal prep! Make it the night before and enjoy it the next day.
Can I skip the raspberry jam?
Yes, the chia pudding is delicious on its own, but the jam adds an extra burst of flavor.
Can I make the jam without sweeteners?
Yes, you can omit the maple syrup or use a natural sweetener like stevia if you prefer.
Can I add protein to the pudding?
Yes, you can stir in a scoop of protein powder or add Greek yogurt for extra protein.
How long can I store the chia pudding?
The chia pudding can be stored in the fridge for up to 3 days.
Can I use frozen raspberries?
Yes, frozen raspberries work perfectly well for both the pudding and the jam.
Can I add more flavorings to the pudding?
You can add spices like cinnamon, nutmeg, or even a bit of citrus zest to enhance the flavor.
How do I make the pudding thicker?
If you want a thicker pudding, use more chia seeds or less liquid when preparing it.
Can I freeze the pudding?
It’s best to store chia pudding in the fridge, but you can freeze it if needed. Just thaw it before eating.
Conclusion
Raspberry Chia Pudding is an easy, healthy, and flavorful breakfast or dessert that you can enjoy any time of day. With its creamy texture and fruity toppings, this recipe is sure to become a favorite. It’s perfect for meal prep, and its customizable toppings make it an indulgent yet healthy treat.
Print
Raspberry Chia Pudding
- Total Time: 5 minutes plus chilling
- Yield: 4 servings
- Diet: Vegan
Description
Raspberry Chia Pudding is a delicious, nutritious breakfast or snack, packed with antioxidants from fresh raspberries and omega-3 fatty acids from chia seeds. Topped with homemade raspberry jam, almond butter, and optional banana raspberry ice cream, this healthy treat is refreshing and indulgent.
Ingredients
For the Raspberry Chia Pudding:
½ cup raspberries (fresh or frozen)
1 cup organic soy milk (or your preferred milk)
1 teaspoon vanilla extract
1 tablespoon pure maple syrup or honey
⅓ cup chia seeds
For the Raspberry Jam (makes 1 jar):
1 cup fresh or frozen raspberries
1 tablespoon maple syrup
1 tablespoon chia seeds
Instructions
-
Prepare the Pudding Base: In a jar, mash the raspberries with a fork or blend them with the milk, vanilla extract, and maple syrup. Add chia seeds and stir to combine. Seal the jar and refrigerate overnight or for at least 4 hours to let the chia seeds absorb the liquid and thicken.
-
Make the Raspberry Jam: In a small saucepan, heat raspberries and maple syrup over medium heat. Once the berries break down, stir in chia seeds and cook for 2-3 minutes until thickened. Let the jam cool.
-
Assemble the Pudding: After the chia pudding has set, spoon it into serving dishes. Top with a spoonful of the homemade raspberry jam, almond butter, and optional banana raspberry ice cream.
-
Serve and Enjoy: Serve chilled, garnished with a drizzle of melted dark chocolate for extra indulgence.
Notes
Fruit Variations: Swap raspberries with strawberries, blueberries, or blackberries for a different flavor.
Sweetener Options: Use agave syrup, stevia, or any sweetener you prefer.
Toppings: Add granola, fresh fruit, or a sprinkle of cinnamon for extra texture and flavor.
- Prep Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Healthy, Plant-Based
