Raspberry Chia Pudding
Raspberry Chia Pudding
Ever since I started paying more attention to how food makes me feel, this raspberry chia pudding has been a go-to. It’s the perfect mix of sweet, refreshing, and satisfying—and somehow always hits the spot. Whether I need a quick breakfast or a mid-day pick-me-up, it gives me energy without the crash and feels like a little moment of self-care.
Prep Time: 5 minutes (plus at least 1 hour to chill)
Servings: 2 small or 1 large serving
Chill Time: Minimum 1 hour (overnight is best for thickest texture)
Storage: Keeps in the fridge for up to 4–5 days in a sealed container or mason jar
Ingredients (makes about 2 servings):
½ cup fresh or thawed frozen raspberries (for flavor that sings)
¾ cup almond milk (or coconut milk for extra creaminess)
1 tbsp maple syrup (or honey/agave if you're not vegan)
½ tsp vanilla extract
¼ cup chia seeds
Optional toppings: extra raspberries, granola, nuts, coconut flakes, nut butter, cacao nibs
Directions:
Blend raspberries, almond milk, syrup, and vanilla until smooth.
In a bowl or mason jar, stir in chia seeds until evenly incorporated.
Chill at least 1 hour—or ideally overnight—to let chia do its magic.
Top with berries, granola, or nuts before serving.
Alternative “Yogurt-Style” Variation:
Add ½ cup Greek yogurt (or dairy‑free alternative) for a richer, tangier texture.
Combine mashed raspberries, milk, yogurt, chia seeds, lemon juice (¼ tsp), vanilla, and syrup in a jar.
Stir after 5 minutes to break up clumps, refrigerate 30 min to 12 hours, then top with fresh raspberries and granola.
perks:
Chia seeds are tiny but mighty—packed with fiber, omega‑3s, calcium, iron, and protein. They gel up without cooking, creating a custard‑like treat that’s vegan, low fuss, and full of health gratitude.
