This delightful Raspberry Chia Pudding is both nutritious and incredibly easy to whip up, packing a vibrant burst of flavor with every spoonful. It’s a dish your family will adore, as it’s not only visually appealing with its cheerful pink hue but also offers a healthy scoop of Omega-3s and fiber.

Sundays are always a special time in my house. The aroma of fresh coffee fills the air as my kids help me stir up delicious treats for breakfast. One favorite of ours is this creamy, dreamy Raspberry Chia Pudding. I love watching the kids’ eyes light up as they taste their first spoonful, their giggles mingling with the warmth of the kitchen. It’s become a weekend tradition that fosters connection, laughter, and the joyful anticipation of what’s to come.

Raspberry Chia Pudding

Print Recipe

A nutritious and easy to make pudding, filled with vibrant raspberry flavor and packed with Omega-3s and fiber.

Author: 02
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 60 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Blending
Cuisine: American
Diet: Vegan

Ingredients

Scale

1/2 cup fresh or frozen raspberries
3/4 cup almond milk or coconut milk
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/4 cup chia seeds

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Instructions

In a blender, combine raspberries, almond milk, maple syrup, and vanilla extract. Blend until smooth.
Pour the mixture into a bowl and add the chia seeds. Whisk together until thoroughly combined.
Cover the bowl and place it in the fridge. Allow it to set for at least 1 hour, or ideally, overnight.
Serve chilled, topped with your favorite garnishes.

Notes

For thicker pudding, add an extra tablespoon of chia seeds and let it set longer. Adjust sweetness as raspberries can vary in tartness.

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 8g
Sodium: 100mg
Fat: 7g
Saturated Fat: 0.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 6g
Cholesterol: 0mg

Bringing It All Together

Let’s dive into the simple steps to make your own Raspberry Chia Pudding!

What You’ll Need

1/2 cup fresh or frozen raspberries
3/4 cup almond milk or coconut milk
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/4 cup chia seeds

Step-by-Step Directions

In a blender, combine raspberries, almond milk, maple syrup, and vanilla extract. Blend until smooth.
Pour the mixture into a bowl and add the chia seeds. Whisk together until thoroughly combined.
Cover the bowl and place it in the fridge. Allow it to set for at least 1 hour, or ideally, overnight.
Serve chilled, topped with your favorite garnishes.

Nutrition Values

Serving size: 1 bowl
Calories: 200
Protein: 6g
Carbs: 35g
Fat: 7g
Fiber: 10g

Packed with protein and fiber, this recipe keeps you full longer without feeling heavy.

Serving Ideas You’ll Love

To serve this beautiful pudding, scoop it into colorful bowls and top with fresh berries, a sprinkle of nuts, or a drizzle of honey for an extra touch of sweetness. It’s perfect for a cozy brunch, a quick snack after school, or even as a light dessert after dinner. Pair it with a warm cup of herbal tea, or if you’re feeling adventurous, add a dollop of coconut yogurt on top for added creaminess.

Keeping It Fresh

This Raspberry Chia Pudding is excellent for meal prep. Store it in an airtight container in the fridge for up to 4 days. If you want to make it ahead of time, feel free to portion it out into mason jars — a delightful grab-and-go breakfast option! If you’re thinking of freezing it, just be aware that the texture might change a bit once thawed. Place it in an airtight container and it will keep well for about one month in the freezer.

Pro Tips from My Kitchen

Texture Check: If you prefer your pudding thicker, add an extra tablespoon of chia seeds and let it set a bit longer.
Sweetness Control: Adjust the sweetness to your taste; raspberries can vary in tartness depending on the season.
Flavor Boost: Add a pinch of cinnamon or nutmeg for a warming flavor twist.
Make it Magical: Consider adding a touch of cocoa powder for a chocolatey version that kids will love.
Creative Layers: Try layering the pudding with granola or yogurt for a beautiful parfait—the kids love helping with this part!

Creative Twists to Try

There are endless ways to put a spin on this basic recipe! For a tropical flavor, swap the raspberries for mango and use coconut milk. If you’re feeling adventurous, mix in a dollop of almond butter for a nutty creaminess. For a chocolate lovers’ treat, incorporate a tablespoon of cocoa powder into the base before blending.

FAQs

Can I freeze this recipe?
Yes, you can freeze Raspberry Chia Pudding! Just keep in mind that the texture may change slightly after thawing. Store in airtight containers and enjoy within a month.

What’s the best substitute for almond milk?
If you’re not a fan of almond milk, you can easily substitute it with coconut milk, oat milk, or any milk alternative you enjoy.

How long will this stay fresh?
In the fridge, this pudding will stay fresh for up to 4 days. Just make sure to store it in an airtight container to retain its creamy texture.

Can I double the recipe for meal prep?
Absolutely! Doubling the recipe is a great idea, especially if you want to have quick breakfasts ready for the week ahead. Just ensure you have a larger bowl to mix everything together!

This Raspberry Chia Pudding isn’t just a recipe; it’s an experience—a chance to come together, share stories, and create memories in the kitchen. Enjoy every delightful bite!