Vanilla Raspberry Chia Pudding

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Creamy, lightly sweet, and bursting with fresh berry flavor, Vanilla Raspberry Chia Pudding is a simple yet nourishing recipe you’ll want on repeat. Made with wholesome ingredients and minimal prep, this no-cook pudding is ideal for busy mornings, healthy snacking, or a light dessert. It’s rich in fiber, plant-based protein, and naturally satisfying—without feeling heavy.

Ingredients

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk (or milk of choice)
• 1 teaspoon pure vanilla extract
• 1–2 teaspoons maple syrup or honey (optional)
• ½ cup fresh or frozen raspberries
• Fresh raspberries and mint leaves for garnish (optional)

Instructions for Vanilla Raspberry Chia Pudding

1. Combine the Base
   In a medium bowl, whisk together chia seeds, almond milk, vanilla extract, and sweetener until fully combined.
2. Chill and Set
   Cover and refrigerate for at least 4 hours or overnight. Stir once after 30 minutes to prevent clumping and ensure even texture.
3. Prepare the Raspberry Layer
   Mash the raspberries with a fork for a rustic texture or blend briefly for a smoother consistency.
4. Assemble the Pudding
   Spoon half of the chia pudding into serving glasses, add a layer of raspberries, then top with the remaining pudding.
5. Garnish and Serve
   Finish with fresh raspberries and mint leaves. Serve chilled.

Pro Tips

• Stir once shortly after chilling begins to avoid chia seed clumps
• Use unsweetened milk to fully control sweetness
• Blend the chia mixture before chilling for an ultra-smooth texture
• Taste after chilling and adjust sweetness if needed

Why This Recipe Works

• No cooking required
• Made with simple, whole ingredients
• Naturally filling and balanced
• Perfect for meal prep and busy schedules
• Easy to customize with different flavors

Substitutions & Variations

• Fruit swaps: Blueberries, strawberries, blackberries, or mango
• Milk options: Coconut milk, oat milk, soy milk, or dairy milk
• Sweeteners: Agave syrup, coconut sugar, or date syrup
• Extra flavor: Add lemon zest or a pinch of cinnamon

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Prepare up to 3 days in advance
• Storage: Store in an airtight container in the refrigerator
• Consistency Fix: Stir in a splash of milk if pudding thickens too much
• Reheating: Best enjoyed cold; reheating not recommended

Serving Ideas for Vanilla Raspberry Chia Pudding

• Top with granola or toasted nuts
• Add a drizzle of almond or peanut butter
• Serve with a fresh fruit salad
• Pair with coffee or herbal tea for a balanced breakfast

Nutrition (Per Serving Estimate)

• Calories: 180–200 kcal
• Protein: ~6 g
• Carbohydrates: ~18 g
• Fat: ~9 g
• Fiber: ~8 g

Values are estimates and may vary based on ingredients used.

Frequently Asked Questions

Can I make chia pudding without chilling it?

Chia seeds need time to absorb liquid. Refrigeration ensures proper texture and flavor.

Can I use frozen raspberries?

Yes. Thaw first or mash directly for a thicker, jam-like layer.

How long does chia pudding last?

Up to 3 days when stored in an airtight container in the refrigerator.

Is this recipe dairy-free?

Yes, as long as plant-based milk and sweeteners are used.

Vanilla Raspberry Chia Pudding is a creamy, refreshing, and nourishing recipe that fits effortlessly into any routine. With its make-ahead convenience, versatile flavors, and wholesome ingredients, it’s a delicious way to start your day or enjoy a guilt-free treat anytime.

Vanilla Raspberry Chia Pudding

Olivia taling

Lightly sweet, creamy, and bursting with fresh berry flavor, this Vanilla Raspberry Chia Pudding is a simple no-cook recipe perfect for busy mornings, healthy snacking, or a light dessert. Made with wholesome ingredients, it’s naturally filling, rich in fiber, and easy to prepare ahead.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 4 hours hrs 5 minutes mins

Course Breakfast

Cuisine American

Servings 2 servings

Calories 190 kcal

Equipment

• Mixing bowl
• whisk or spoon
• refrigerator
• fork or blender
• serving glasses or jars

Ingredients

  

• 3 tbsp chia seeds
• 1 cup unsweetened almond milk (or milk of choice)
• 1 tsp pure vanilla extract
• 1–2 tsp maple syrup or honey (optional)
• 1/2 cup fresh or frozen raspberries
• fresh raspberries and mint leaves for garnish (optional)

Instructions

 

• In a medium bowl, whisk together the chia seeds, almond milk, vanilla extract, and sweetener until fully combined.
• Cover the bowl and refrigerate for at least 4 hours or overnight. Stir once after about 30 minutes to prevent clumping and ensure an even texture.
• Mash the raspberries with a fork for a rustic texture, or blend briefly for a smoother consistency.
• Spoon half of the chia pudding into serving glasses, add a layer of raspberries, then top with the remaining pudding.
• Garnish with fresh raspberries and mint leaves if desired. Serve chilled.

Notes

Stir the chia pudding once shortly after chilling begins to prevent clumping. For an ultra-smooth texture, blend the chia mixture before refrigerating. Taste after chilling and adjust sweetness if needed. Best enjoyed cold.

Keyword make-ahead pudding, no-cook breakfast, raspberry chia pudding, vanilla chia pudding

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