Vanilla Raspberry Chia Pudding
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.
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.