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Classic Raspberry Chia Seed Pudding

A close-up view of vibrant purple Raspberry Chia Seed Pudding topped with whole fresh raspberries in a glass jar.
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Make this simple, creamy raspberry chia seed pudding overnight for a healthy, no-cook breakfast or snack.

Ingredients

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  • 1/4 cup chia seeds
  • 1 cup milk (dairy, almond, soy, or oat)
  • 1/2 cup fresh or frozen raspberries
  • 1 tablespoon maple syrup or honey (adjust to taste)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Combine the chia seeds, milk, maple syrup, vanilla extract, and salt in a jar or container. Stir well for one minute to prevent clumping.
  2. Let the mixture sit for 5 minutes, then stir again thoroughly. This second stir is key for a smooth texture.
  3. For the raspberry swirl, mash half of the raspberries lightly with a fork.
  4. Gently fold the mashed raspberries into the chia mixture.
  5. Cover the container and refrigerate for at least 4 hours, or preferably overnight, until the pudding thickens.
  6. Before serving, top with the remaining fresh raspberries.

Notes

  • For a thinner pudding, increase the milk by 1/4 cup. For a thicker pudding, use 3 tablespoons of chia seeds instead of 1/4 cup.
  • Use frozen raspberries; they will thaw overnight and release more juice, intensifying the color and flavor.
  • If you prefer a completely smooth pink pudding, blend the raspberries with the milk before mixing in the chia seeds.
  • This pudding keeps well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://magazinemeal.com/raspberry-chia-seed-pudding-recipe/