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Raspberry Chia Pudding

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A delightful and nourishing raspberry chia pudding, perfect for breakfast or dessert, packed with fiber and omega-3 fatty acids.

Ingredients

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  • 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 (optional)
  • Shredded coconut (optional)
  • Extra drizzle of maple syrup (optional)

Instructions

  1. In a bowl, combine the chia seeds, almond milk, maple syrup, and vanilla extract. Stir until well-blended.
  2. In a separate small bowl, mash the raspberries until slightly chunky, saving a few whole berries for garnish later.
  3. Gently fold the mashed raspberries into the chia mixture.
  4. Cover the bowl and refrigerate for at least 2 hours or overnight until the pudding thickens.
  5. Once set, stir the pudding again before serving. Top with sliced almonds, shredded coconut, additional raspberries, and a drizzle of maple syrup.

Notes

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://www.tastysavvy.com/raspberry-chia-pudding/