Description
This raspberry chia pudding is a creamy, naturally sweetened, no-cook recipe made with raspberries, chia seeds, and milk. Perfect for a refreshing, nourishing breakfast or snack.
Ingredients
- 2 cups milk (dairy or non-dairy like almond, oat, or coconut)
- 1 cup raspberries (fresh or frozen)
- ¼ cup chia seeds
- 1–2 tbsp sweetener (honey, maple syrup, or agave)
- ½ tsp vanilla extract (optional)
- Pinch of salt
- Optional toppings: fresh raspberries, granola, nuts
Instructions
- In a blender or bowl, puree raspberries with 1 cup of milk and sweetener until smooth.
- (Optional) Strain mixture to remove seeds for a smoother texture.
- In a mixing bowl or jar, combine raspberry mixture with remaining 1 cup milk, chia seeds, vanilla extract, and salt. Stir well to combine.
- Cover and refrigerate for at least 4 hours or overnight, stirring once or twice early on to prevent clumping.
- Before serving, stir again and adjust consistency with extra milk if needed. Add toppings of choice and enjoy.
Notes
- Use different berries like strawberries or blueberries for variety.
- Add Greek yogurt or protein powder for extra protein.
- Layer with fruit compote or coconut whipped cream for a dessert version.
- Add citrus zest (lemon or lime) for brightness.
- Best enjoyed cold. Stir before serving and adjust sweetness or thickness as desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
