Raspberry Chia Pudding

ByCole Matthews
Jump to Recipe·Print Recipe
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Why Make This Recipe

Raspberry Chia Pudding is a delightful and healthy dish that makes for a perfect breakfast or snack. It is not only easy to make but also packed with nutrients. The combination of raspberries and chia seeds provides you with vitamins, fiber, and healthy fats. Plus, it is vegan-friendly and can be enjoyed by everyone.

How to Make Raspberry Chia Pudding

Ingredients:

  • 1/2 cup fresh or frozen raspberries
  • 3/4 cup almond milk or coconut milk
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 cup chia seeds

Directions:

  1. Blend the raspberries, almond milk, maple syrup, and vanilla extract together in a blender until smooth.
  2. Pour into a bowl, then add the chia seeds and whisk together until well combined.
  3. Place in the fridge to set for at least 1 hour, or overnight.
  4. Serve with your favorite toppings.

How to Serve Raspberry Chia Pudding

Raspberry Chia Pudding can be served in various ways. You can enjoy it plain or add your favorite toppings. Some great options include sliced bananas, granola, nuts, or more fresh raspberries. You can also pair it with a dollop of yogurt for extra creaminess.

How to Store Raspberry Chia Pudding

Store any leftover Raspberry Chia Pudding in an airtight container in the refrigerator. It can last for up to four days. Make sure to stir it before serving again, as the chia seeds may settle to the bottom.

Tips to Make Raspberry Chia Pudding

  • Make sure to blend the ingredients well for a smooth texture.
  • Adjust the sweetness by adding more or less maple syrup according to your taste.
  • If you want a thicker pudding, increase the amount of chia seeds.

Variation

You can easily change up the flavors by using different fruits. Try adding blueberries, strawberries, or mango for a tasty twist. You can also mix in cocoa powder for a chocolate version.

FAQs

1. Can I use other types of milk?
Yes, you can use any plant-based milk or even regular cow’s milk if you prefer.

2. What can I use instead of maple syrup?
You can substitute with honey or agave syrup if you’re not strictly vegan.

3. How long does it take to set?
It takes at least 1 hour to set in the fridge, but for the best texture, it’s recommended to leave it overnight.

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Raspberry Chia Pudding

  • Author: admin
  • Total Time: 70 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan
Print Recipe

Description

A delightful and healthy dish perfect for breakfast or snack, packed with nutrients from raspberries and chia seeds.

Ingredients

Scale
  • 1/2 cup fresh or frozen raspberries
  • 3/4 cup almond milk or coconut milk
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 cup chia seeds

Instructions

  1. Blend the raspberries, almond milk, maple syrup, and vanilla extract together in a blender until smooth.
  2. Pour into a bowl, then add the chia seeds and whisk together until well combined.
  3. Place in the fridge to set for at least 1 hour, or overnight.
  4. Serve with your favorite toppings.

Notes

Adjust sweetness with more or less maple syrup. For a thicker pudding, increase the chia seeds.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 200
  • Sugar: 10g
  • Sodium: 120mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 7g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: chia pudding, raspberry pudding, vegan breakfast, healthy snack

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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