Raspberry Chia Pudding
A comforting, no-cook dessert that features fresh raspberries and chia seeds to create a creamy, indulgent pudding that is perfect for breakfast or as a light treat.
Ingredients
Pudding Base
- 1 cup raspberries (fresh or thawed frozen) ripe, fragrant berries add the brightest flavor; frozen is fine when out of season.
- 2 cups milk of choice (almond, oat, cow’s milk) use a creamy milk for richer pudding; plant-based milks make it dairy-free.
- 1/2 cup chia seeds the magic that creates that pudding texture; white chia seeds are visually lighter but both work.
- 2-3 tablespoons maple syrup or honey adjust to taste; for a less sweet, try 1 tablespoon.
- 1 teaspoon vanilla extract lifts the berries and rounds the flavor.
- 1 pinch sea salt balances sweetness.
Optional Toppings
- to taste extra raspberries
- to taste sliced almonds
- to taste granola
- to taste coconut flakes
- to taste dollop of Greek yogurt
Instructions
Preparation
- In a small blender or with an immersion blender, puree the raspberries with 1 tablespoon of maple syrup until smooth.
- In a mixing bowl, whisk together the milk, vanilla extract, remaining maple syrup, and a pinch of sea salt.
- Stir the chia seeds into the milk mixture until evenly distributed.
- Pour half of the raspberry puree into the milk mixture and whisk until the color is even.
- Taste the mixture and adjust sweetness now — the chill dulls sweetness slightly, so make it a touch sweeter than you want if you plan to chill for many hours.
Chilling
- Divide into jars or bowls and refrigerate for at least 2 hours, or overnight. Give jars a gentle stir once during the first 30 minutes.
Serving
- When set, spoon reserved raspberry puree on top, add fresh berries, nuts, or granola, and enjoy.
Notes
For a creamier texture, stir in 2 tablespoons of Greek yogurt or coconut cream before chilling. Swap raspberries for strawberries or mixed berries for seasonal twists.