Vanilla Raspberry Chia Pudding Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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
