This Raspberry Chia Seed Pudding is super easy to make and perfect for breakfast or a sweet snack! Packed with healthy chia seeds and fruity flavors, it’s creamy and delicious.
Just mix the ingredients, let it sit, and voilà! I love eating it topped with fresh berries. It’s like a little cup of sunshine! ☀️
Key Ingredients & Substitutions
Raspberries: Fresh raspberries add a bright flavor. If they’re out of season, frozen raspberries work great too! Just thaw them before blending. You can also swap them with other berries like strawberries or blueberries if you prefer.
Almond Milk: Unsweetened almond milk keeps this pudding light. Coconut milk is a great substitute for a creamier texture, or you can use dairy milk if that’s what you have on hand.
Chia Seeds: Chia seeds are the magic ingredient that thickens the pudding. If you’re allergic, try ground flaxseeds. Just know they will give a slightly different flavor and texture.
Sweetener: Maple syrup adds a lovely sweetness, but honey or agave syrup can be good substitutes. Adjust the amount based on your taste – you can always add more sweetener later!
How do I Get the Right Consistency with Chia Seeds?
Getting the right pudding consistency with chia seeds can be tricky. Here’s the scoop:
- Always stir the chia seeds into the liquid well to avoid clumps. Let it sit for 5 minutes and give it another stir.
- It’s important to let the mixture rest in the fridge for at least 4 hours or overnight. This is when the chia seeds absorb liquid and expand.
- If the pudding is too thick after chilling, mix in a bit more milk until you reach your desired consistency.
With these tips, you’ll have a creamy and delicious chia pudding every time!
How to Make Raspberry Chia Seed Pudding
Ingredients You’ll Need:
For the Pudding:
- 1 cup fresh or frozen raspberries
- 1 1/2 cups unsweetened almond milk (or milk of choice)
- 1/4 cup chia seeds
- 2 tablespoons maple syrup or honey (adjust to taste)
- 1/2 teaspoon vanilla extract
- Optional: a pinch of salt
For Toppings:
- Whipped cream or coconut whipped cream
- Fresh raspberries
- Chia seeds (for garnish)
How Much Time Will You Need?
This delicious Raspberry Chia Seed Pudding requires about 10 minutes of prep time, but you will need to chill it for at least 4 hours, or overnight. So, while it’s quick to make, the long wait is worth it for that perfect creamy texture!
Step-by-Step Instructions:
1. Blend the Ingredients:
In a blender, mix together the fresh or frozen raspberries, almond milk, maple syrup (or honey), vanilla extract, and a pinch of salt (if you’re using it). Blend all the ingredients until everything is smooth and combined.
2. Combine with Chia Seeds:
Pour the mixed raspberry blend into a medium bowl or jar. Now, stir in the chia seeds until they’re evenly distributed throughout the mixture. This step is key for an evenly set pudding!
3. Let it Sit:
After mixing, let the mixture sit for about 5 minutes. This allows the chia seeds to start swelling. Be sure to stir it again during this time to break up any clumps that might form.
4. Chill the Pudding:
Cover the bowl or jar and pop it in the refrigerator. This step is crucial! Let it chill for at least 4 hours, or even overnight, until the pudding has thickened to a gel-like consistency.
5. Final Touch Before Serving:
When you’re ready to serve, give the pudding a good stir again to mix it up. Then, spoon it into serving glasses or jars, about three-quarters full.
6. Add Toppings:
Top each serving with a generous dollop of whipped cream and a few fresh raspberries for that beautiful garnish. If you like, sprinkle a few extra chia seeds on top for added texture and a little flair.
7. Serve and Enjoy:
Your Raspberry Chia Seed Pudding is now ready to enjoy! Serve chilled and relish in its delightful flavors and creamy texture. Perfect for breakfast or as a healthy dessert!
This pudding has a lovely pink hue from the raspberries, beautifully complemented by the crunch of chia seeds, just like the delicious dessert in the picture. Happy eating!
Can I Use Other Fruits in This Recipe?
Absolutely! While raspberries are delicious, you can easily substitute them with other berries like strawberries, blueberries, or even mangoes. Just blend the fruit of your choice with the milk for a tasty twist!
How Long Will This Pudding Last in the Fridge?
Your Raspberry Chia Seed Pudding can be stored in the refrigerator for up to 4-5 days. Be sure to keep it in an airtight container to maintain its freshness!
Can I Make This Recipe Vegan?
This recipe is already vegan-friendly if you use maple syrup instead of honey. Just make sure to use a plant-based whipped cream as a topping to keep it fully plant-based!
What If the Pudding Is Too Thick?
If your pudding ends up thicker than you like, simply stir in a little extra milk until you reach your desired consistency. This will help loosen it up while maintaining the creamy texture!
