Description
This Raspberry Chia Pudding with Maple Syrup is a naturally sweet, creamy, and nutritious plant-based dessert or breakfast option. Made with chia seeds soaked in almond, coconut, or oat milk, flavored with vanilla and pure maple syrup, and accented with fresh or frozen raspberries, it offers a delightful texture and beautiful pink hue. It’s quick to prepare, requires no cooking, and is perfect for a healthy, make-ahead meal.
Ingredients
Scale
Base Ingredients
- 3 tablespoons chia seeds
- 1 cup plant-based milk (almond, coconut, or oat milk)
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
Fruit
- 1/2 cup fresh or frozen raspberries
Instructions
- Mix the Base Ingredients: In a medium bowl, combine 3 tablespoons of chia seeds, 1 cup of your choice of plant-based milk, 1 teaspoon of vanilla extract, and 2 tablespoons of pure maple syrup. Stir thoroughly to ensure chia seeds are evenly distributed and do not clump together.
- Add Raspberries: Gently fold in 1/2 cup of fresh or thawed frozen raspberries. Lightly mash some of the raspberries to release their natural juices and color, which will tint the pudding a lovely pink shade.
- Refrigerate: Cover the bowl and refrigerate it for at least 3 hours or preferably overnight. This resting period allows the chia seeds to absorb the liquid and develop the characteristic pudding-like consistency.
- Stir and Serve: Before serving, give the pudding a good stir to evenly distribute any liquid that may have settled. Add extra toppings of your choice if desired, then enjoy your creamy, naturally sweet Raspberry Chia Pudding with Maple Syrup!
Notes
- You can substitute the plant-based milk with any milk of your preference, including dairy milk.
- Soaking time can be extended overnight for a thicker texture.
- For added texture, consider topping with nuts, seeds, or granola before serving.
- If using frozen raspberries, thaw them before adding to prevent dilution.
- This recipe is easily doubled or tripled for meal prepping.
