Raspberry Chia Pudding Sweetened with Maple Syrup
Creamy Raspberry Chia Pudding Sweetened with Maple Syrup made with almond milk, fresh berries, and natural sweetness. A healthy, refreshing make-ahead breakfast or snack.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 5 minutes
- Yield: 2 servings
- Category: Breakfast, Snack, Dessert
- Method: No-Cook, Chilling
- Cuisine: American
- Diet: Vegan
Ingredients
¼ cup chia seeds
1 cup unsweetened almond milk (or milk of choice)
2 tablespoons pure maple syrup
½ teaspoon vanilla extract
½ cup fresh or frozen raspberries (plus more for topping)
Optional Toppings:
Sliced almonds or chopped nuts
Shredded coconut
Additional raspberries or mixed berries
Extra drizzle of maple syrup
Instructions
In a medium bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined.
Let sit for 5 minutes, then stir again to prevent clumping.
Gently mash the raspberries with a fork and stir them into the chia mixture. (For a smoother texture, blend the raspberries first.)
Cover and refrigerate for at least 2 hours, or overnight, until thickened.
Once set, stir the pudding and divide into serving cups.
Add your favorite toppings like nuts, coconut, or extra berries.
Serve chilled and enjoy.
Notes
Stirring twice helps prevent clumps and ensures even texture.
Adjust sweetness by adding more or less maple syrup.
If pudding is too thick, add a splash of milk before serving.
Great for meal prep—stores well in the fridge for up to 3–4 days.
