Raspberry Chia Pudding with Maple Syrup and Nut Toppings Recipe
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.
- 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
