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Raspberry Chia Pudding Sweetened with Maple Syrup

This easy and nutritious Raspberry Chia Pudding is a perfect make-ahead recipe for breakfast, snack, or a light dessert, featuring the delightful flavors of maple and fresh raspberries.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 2 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 1 cup unsweetened almond milk (or milk of choice)
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chia seeds
  • 1/2 cup fresh or frozen raspberries (plus more for topping)
Toppings
  • as needed sliced almonds or chopped nuts Choose your favorite nuts.
  • as needed shredded coconut Optional for added texture.
  • as needed extra drizzle of maple syrup For serving.

Method
 

Preparation
  1. In a bowl or jar, combine almond milk, maple syrup, and vanilla. Stir or whisk until well combined.
  2. Add the chia seeds, stirring well so they do not clump together.
Mashing Raspberries
  1. Gently fold in the raspberries, pressing a few against the side to release their juices. You want streaks of raspberry, not a puree.
Setting the Pudding
  1. Cover and refrigerate for at least 2 hours, or preferably overnight. Stir after 30-60 minutes to prevent clumping.
Serving
  1. Top with additional raspberries, nuts, and shredded coconut. Drizzle with extra maple syrup before serving.

Notes

This pudding can be varied by changing the types of milk or adding different toppings like yogurt or fruits. Store in the fridge for up to 4 days. Adjust the thickness by adding a splash of milk if too thick.