Vanilla Raspberry Chia Pudding Recipe

Introduction

Vanilla Raspberry Chia Pudding is a refreshing and nutritious treat that’s perfect for breakfast or a light dessert. Combining creamy chia pudding with vibrant raspberries makes for a delightful and healthy combination.

Ingredients

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk (or any milk of choice)
• 1 teaspoon pure vanilla extract
• 1-2 teaspoons maple syrup or honey (optional)
• ½ cup fresh or frozen raspberries
• Fresh raspberries and mint leaves for garnish (optional)

Instructions

1. Step 1: In a bowl, mix chia seeds, almond milk, vanilla extract, and maple syrup or honey if using, until well combined.
2. Step 2: Cover and refrigerate the mixture for at least 4 hours or overnight. Stir once after 30 minutes to prevent clumps.
3. Step 3: Mash or blend the raspberries to your preferred texture—smooth or slightly chunky.
4. Step 4: Layer the chia pudding and mashed raspberries in serving glasses.
5. Step 5: Garnish with fresh raspberries and mint leaves if desired, and serve chilled.

Tips & Variations

• For extra creaminess, use coconut milk instead of almond milk.
• Adjust the sweetness by increasing or decreasing the maple syrup or honey to taste.
• Try adding a sprinkle of cinnamon or a few chopped nuts for added flavor and texture.
• Use frozen raspberries directly without thawing for a thicker raspberry layer.

Storage

Store the chia pudding in an airtight container in the refrigerator for up to 3 days. Keep the raspberry layer separate if possible for freshness. Re-stir before serving and enjoy chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk for this pudding?

Yes, any milk such as cow’s milk, soy, oat, or coconut milk works well. Choose based on your dietary preferences and desired creaminess.

Do I need to stir the chia pudding during refrigeration?

Yes, stirring once about 30 minutes after mixing helps prevent chia seeds from clumping together and ensures a smoother texture.

Vanilla Raspberry Chia Pudding Recipe

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★★★★★

4.4 from 145 reviews

This Vanilla Raspberry Chia Pudding is a delicious and healthy no-cook dessert or breakfast option that combines the creamy texture of chia seeds soaked in vanilla-infused almond milk with the fresh, fruity flavor of raspberries. Sweetened naturally with maple syrup or honey, this pudding is easy to prepare, refreshing, and perfect for a nutritious start to your day or a light treat.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 10 minutes
• Yield: 2 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Chia Pudding

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk (or any milk of choice)
• 1 teaspoon pure vanilla extract
• 1–2 teaspoons maple syrup or honey (optional)

Raspberry Layer and Garnish

• ½ cup fresh or frozen raspberries
• Fresh raspberries and mint leaves for garnish (optional)

Instructions

1. Combine Ingredients: In a bowl, thoroughly mix the chia seeds, almond milk, vanilla extract, and maple syrup or honey if using. Stir well to ensure the chia seeds are evenly dispersed and not clumped together.
2. Chill: Cover the mixture and refrigerate for at least 4 hours or preferably overnight. After about 30 minutes of chilling, stir the mixture once to break up any forming clumps and ensure even consistency as the chia seeds absorb the liquid.
3. Prepare Raspberry Layer: While the chia pudding sets, mash the fresh or frozen raspberries with a fork or blend them briefly depending on your desired texture—smooth or slightly chunky.
4. Assemble and Serve: Layer the chilled chia pudding and the prepared raspberry mixture alternately in serving glasses. Garnish with whole fresh raspberries and a sprig of mint for an elegant presentation. Serve immediately chilled.

Notes

• For best texture, stir the chia pudding mixture once after 30 minutes of refrigeration to prevent clumping.
• You can use any milk of your choice such as oat, soy, or cow’s milk for different flavors and dietary needs.
• Adjust the sweetness by adding more or less maple syrup or honey according to taste.
• For a vegan version, use maple syrup instead of honey.
• Raspberries can be fresh or frozen — if frozen, allow them to thaw before mashing.
• Store leftover chia pudding covered in the refrigerator for up to 3 days.

Keywords: chia pudding, raspberry pudding, no-cook dessert, healthy breakfast, vegan dessert, gluten free pudding, almond milk pudding