Introduction

This Raspberry Chia Pudding is a delightful and nutritious treat, naturally sweetened with pure maple syrup. It’s creamy, fruity, and easy to prepare, making it perfect for breakfast or a healthy snack anytime.

A clear glass jar filled with two visible layers: the bottom layer is thick, light pink chia pudding with a dense texture showing tiny chia seeds throughout, and the top layer is a smoother, slightly darker pink cream, topped with six fresh red raspberries, arranged closely together. A silver spoon is inserted into the jar from the right side. The jar sits on a white plate with a soft white cloth draped casually beside it. Additional raspberries are scattered near the plate on a white marbled surface. In the blurred background, there is another jar with similar contents and raspberries on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup chia seeds
1 cup unsweetened almond milk (or milk of choice)
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
1/2 cup fresh or frozen raspberries (plus more for topping)
Sliced almonds or chopped nuts
Shredded coconut
Additional raspberries or mixed berries for serving
Extra drizzle of maple syrup (optional)

Instructions

Step 1: In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined. Stir again after 5 minutes to prevent clumping.
Step 2: Gently mash the raspberries with a fork to release their juices, then stir them into the chia mixture for a naturally infused berry flavor. For a smoother pudding, you can blend the raspberries before mixing.
Step 3: Cover the bowl or transfer to an airtight container, then refrigerate for at least 2 hours or overnight until thickened. If the pudding is too thick after chilling, add a splash of milk to loosen the texture.
Step 4: Stir the pudding well, then divide into serving cups. Top with sliced almonds, shredded coconut, additional berries, and an extra drizzle of maple syrup if desired. Enjoy!

Tips & Variations

Layer the pudding with granola or yogurt for added texture and flavor.
Use any milk of your choice, such as oat or coconut milk, to suit your taste or dietary needs.
For a different fruit twist, substitute raspberries with strawberries, blueberries, or mixed berries.

Storage

Store the pudding in an airtight container in the refrigerator for up to 4 days. Stir well before serving. It can be enjoyed cold or at room temperature. If the texture has thickened too much, add a splash of milk and stir to loosen.

How to Serve

A small clear glass jar filled with two layers of pink chia pudding, the lower layer showing tiny black chia seeds evenly spread in a smooth pink base, and the top layer a thicker, creamier pink texture. Bright red raspberries sit on top, forming a small pile. The jar sits on a white plate, beside a soft white cloth. More raspberries are scattered loosely on the white marbled surface around it. In the background, out of focus, a second similar jar topped with raspberries is visible. A silver spoon is placed inside the front jar, with its handle sticking out. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding without maple syrup?

Yes, you can substitute maple syrup with honey, agave nectar, or another sweetener of your choice. Adjust the quantity to taste.

How long does chia pudding take to set?

Chia pudding usually thickens within 2 hours in the refrigerator, but for the best texture and flavor, it’s ideal to let it set overnight.

Raspberry Chia Pudding with Maple Syrup and Nut Toppings Recipe

Print Recipe

★★★★★

4.8 from 112 reviews

This Raspberry Chia Pudding is a nutritious and delicious breakfast or snack option, naturally sweetened with pure maple syrup and infused with fresh raspberries. Made with chia seeds soaked overnight in almond milk and flavored with vanilla extract, it offers a creamy texture topped with crunchy nuts, shredded coconut, and extra berries for a refreshing twist.

Author: zara
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 2 hours 5 minutes (including chilling time)
Yield: 2 servings 1x
Category: Breakfast
Method: No-Cook
Cuisine: American
Diet: Vegan

Ingredients

Scale

Chia Pudding Base

1/4 cup chia seeds
1 cup unsweetened almond milk (or milk of choice)
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract

Raspberry Layer

1/2 cup fresh or frozen raspberries (plus more for topping)

Toppings

Sliced almonds or chopped nuts
Shredded coconut
Additional raspberries or mixed berries
Extra drizzle of maple syrup

Instructions

Mix the Ingredients: In a medium mixing bowl, whisk together the chia seeds, almond milk, pure maple syrup, and vanilla extract until the mixture is well combined and the chia seeds are evenly dispersed.
Prevent Clumping: Let the mixture sit for 5 minutes, then stir again to prevent the chia seeds from clumping together, ensuring an even pudding texture.
Mash the Raspberries: Gently mash the fresh or frozen raspberries with a fork to release their natural juices, then fold them into the chia mixture to infuse it with berry flavor. For a smoother pudding, you can blend the raspberries before mixing.
Let It Set: Cover the bowl or transfer the mixture to an airtight container and refrigerate for at least 2 hours or overnight. This resting time allows the chia seeds to absorb the liquid and thicken into a pudding consistency.
Adjust Texture if Needed: After chilling, if the pudding is too thick, stir in a splash of almond milk to loosen it to your preferred consistency.
Serve and Enjoy: Stir the pudding well, then divide it into serving cups. Top with sliced almonds or chopped nuts, shredded coconut, additional raspberries or mixed berries, and drizzle extra maple syrup if desired. For added texture, consider layering with granola or yogurt.

Notes

Using fresh or frozen raspberries works well; frozen raspberries should be thawed before mashing.
Choose your preferred milk for different flavor profiles or dietary needs; almond milk keeps it dairy-free and vegan.
Maple syrup is used for natural sweetness, but you can adjust the amount to taste or substitute with honey if not vegan.
This pudding can be made up to 2 days in advance and stored in the refrigerator.
For a smoother texture, blend the raspberries before mixing instead of mashing.
Adding a splash of milk after chilling can help adjust thickness if needed.
Feel free to customize your toppings with seeds, granola, or fresh fruit to vary the texture and flavor.

Keywords: chia pudding, raspberry pudding, vegan breakfast, maple syrup sweetened, healthy dessert, no-cook pudding