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Raspberry Chia Pudding

A cozy and bright breakfast or indulgent dessert featuring sweet raspberries and creamy chia seeds.
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Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Pudding
  • 1 cup fresh or frozen raspberries If frozen, thaw slightly.
  • 2 cups milk of choice Oat milk gives a creamier mouthfeel.
  • 1/2 cup chia seeds White or black chia seeds work; toasting gives nuttiness.
  • 2 to 3 tablespoons honey or maple syrup Use maple syrup for a vegan version.
  • 1 teaspoon vanilla extract Optional, but rounds out the tartness.
  • 1 pinch salt Brightens the flavor.
Optional Toppings
  • to taste extra raspberries
  • to taste sliced almonds
  • to taste toasted coconut
  • to taste granola
  • to taste a dollop of yogurt
  • to taste a few chocolate shavings For an indulgent dessert twist.

Method
 

Preparation
  1. Gently mash the raspberries in a bowl until slightly chunky, leaving a few whole for texture.
  2. In a medium pitcher or bowl, whisk together the milk, honey or maple syrup, vanilla extract, and a pinch of salt until the sweetener dissolves.
  3. Pour chia seeds into the milk mixture, whisking briskly to prevent clumps.
  4. Fold in the mashed raspberries, creating soft swirls of pink.
  5. Cover and refrigerate for at least 2 hours, or ideally overnight.
Serving
  1. Stir the pudding before serving, spoon into jars or bowls, and add your favorite toppings.

Notes

Store in an airtight container for up to 5 days. Can freeze for up to 1 month but best to freeze plain pudding and add raspberries when thawed.