Raspberry Chia Seed Pudding
Delicious Raspberry Chia Seed Pudding is a nutritious make-ahead breakfast that feels like a treat, perfect for busy mornings.
Ingredients
Ingredients
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk
- 1 cup frozen raspberries
- 1 tablespoon maple syrup
- 1/2 cup plain yogurt
Instructions
- Add the almond milk, frozen raspberries, and maple syrup to a blender and blend until completely smooth and pink with no raspberry pieces remaining.
- Pour the raspberry mixture into a medium bowl or lidded container.
- Add the chia seeds and yogurt to the raspberry mixture.
- Stir thoroughly, scraping the bottom and sides of the bowl, until the chia seeds are evenly distributed and no clumps remain.
- Cover the bowl or container and refrigerate for at least 4 hours or overnight until thickened to a pudding-like consistency.
- In the morning, stir the pudding well to break up any small clumps.
- If the pudding is too thick, stir in a small splash of almond milk until it reaches a soft, spoonable texture.
- Divide into 4 jars or bowls and serve plain or topped with fresh fruit or granola.
Notes
- For a dairy-free version, omit the yogurt or replace it with a non-dairy yogurt.
- Store the pudding covered in the refrigerator for up to 4–5 days, stirring and loosening with a bit more milk if it thickens over time.
- Store the pudding covered in the refrigerator for up to 4–5 days, stirring and loosening with a bit more milk if it thickens over time.