Name: Raspberry Chia Pudding Recipe
Prep time: 5 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 1 cup fresh or frozen raspberries (thawed if frozen); 3 tbsp chia seeds; 1 cup unsweetened almond milk (or milk of choice); 1–2 tbsp maple syrup or honey (optional, to taste); 1/2 tsp vanilla extract; 1/2 tsp lemon zest or pinch of salt (optional); Fresh raspberries; Coconut flakes; Granola; Chopped nuts

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Introduction

Raspberry Chia Pudding is a delicious and nutritious breakfast or snack option that’s easy to prepare. Combining fresh raspberries with creamy almond milk and chia seeds creates a refreshing, naturally sweet treat that’s packed with fiber and antioxidants.

Two clear glass jars filled with a thick pink chia pudding loaded with tiny chia seeds throughout. The jar in the front shows the pudding filling almost to the top, crowned with bright red raspberries and fresh green mint leaves. The second jar in the back holds pudding topped with raspberries and has a spoon inside. Both jars sit on a white marbled surface with a wooden board nearby, next to some loose raspberries and green mint leaves. The lighting is soft and natural, highlighting the fresh, healthy look of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup fresh or frozen raspberries (thawed if frozen)
3 tbsp chia seeds
1 cup unsweetened almond milk (or milk of choice)
1–2 tbsp maple syrup or honey (optional, to taste)
1/2 tsp vanilla extract
Optional: 1/2 tsp lemon zest or pinch of salt
Optional toppings: fresh raspberries, coconut flakes, granola, chopped nuts

Instructions

Step 1: Mash the raspberries in a bowl or blend them for a smoother texture.
Step 2: Stir in the chia seeds, almond milk, vanilla extract, and sweetener (if using) until well combined.
Step 3: Let the mixture sit for 5–10 minutes, then stir again to prevent clumps from forming.
Step 4: Cover and refrigerate for at least 2 hours or overnight until the pudding thickens.
Step 5: Stir again before serving. Add your favorite toppings and enjoy chilled.

Tips & Variations

For extra flavor, add a pinch of salt or lemon zest to enhance the raspberry taste.
Use coconut milk instead of almond milk for a richer pudding.
Top with granola or chopped nuts for added crunch and texture.
Adjust sweetness by adding more or less maple syrup or honey according to your preference.

Storage

Store the chia pudding in an airtight container in the refrigerator for up to 4 days. Stir well before serving, and add fresh toppings each time for the best flavor and texture. No reheating is needed as this dish is best enjoyed cold.

How to Serve

The image shows a close-up of a clear glass filled with three layers: the bottom and main layer is a thick, textured pink raspberry chia pudding with small black chia seeds spread evenly throughout, sitting on a white marbled surface with a wooden board partly underneath. The middle layer consists of whole fresh red raspberries placed on top of the pudding, giving a pop of bright red color and a plump, juicy texture. The top layer is decorated with a few more raspberries along with fresh green mint leaves that add contrast and freshness. There is another glass with similar contents blurred out in the background, and some loose raspberries and mint leaves are casually placed on the marble surface around the glasses. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries?

Yes, you can use frozen raspberries. Just be sure to thaw them first before mashing or blending for best results.

How thick will the pudding get?

The chia seeds absorb the liquid and expand, thickening the mixture to a creamy, spoonable consistency after refrigeration for at least 2 hours or overnight.