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Raspberry Chia Pudding with Maple Syrup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 124 reviews
  • Author: Anna
  • Prep Time: 5 mins
  • Cook Time: 0 mins
  • Total Time: 2 hrs 5 mins
  • Yield: 2 Servings
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Description

This Raspberry Chia Pudding sweetened with pure maple syrup is a healthy, refreshing, and naturally vegan breakfast or snack option. Combining chia seeds soaked in almond milk with mashed raspberries, vanilla, and maple syrup creates a creamy, fruity pudding packed with fiber and nutrients. The recipe is simple to prepare, requiring no cooking, and can be customized with various toppings like nuts and shredded coconut for added texture and flavor.

Ingredients

Scale

For the Pudding:

  • 1/4 cup chia seeds
  • 1 cup unsweetened almond milk or milk of choice
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fresh or frozen raspberries plus more for topping

Optional Toppings:

  • Sliced almonds or chopped nuts
  • Shredded coconut
  • Additional raspberries or mixed berries
  • Extra drizzle of maple syrup

Instructions

  1. Mix the Ingredients: In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined. Stir again after 5 minutes to prevent clumping.
  2. Mash the Raspberries: Gently mash the raspberries with a fork to release their juices, then stir them into the chia mixture to infuse a natural berry flavor. For a smoother texture, blend raspberries before mixing.
  3. Let It Set: Cover the bowl or transfer to an airtight container. Refrigerate for at least 2 hours or overnight until the pudding thickens. If it becomes too thick, add a splash of milk to loosen.
  4. Serve and Enjoy: Stir the pudding before dividing into serving cups. Add your favorite toppings such as nuts, shredded coconut, extra berries, or an additional drizzle of maple syrup for extra flavor and texture. Optionally, layer with granola or yogurt for more variety.

Notes

  • Store the pudding in the refrigerator for up to 5 days in a sealed container.
  • It can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
  • Customize the pudding by using different fruits such as blueberries, mango, or strawberries, and vary the nut milk or sweeteners according to taste preferences.

Nutrition

  • Serving Size: 1/2 recipe (approx. 1 cup)
  • Calories: 190
  • Sugar: 10g
  • Sodium: 50mg
  • Fat: 8g
  • Saturated Fat: 0.7g
  • Unsaturated Fat: 6.5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 10g
  • Protein: 5g
  • Cholesterol: 0mg

Find it online: https://recipestrend.com/raspberry-chia-pudding-with-maple-syrup-recipe/