Ingredients
Chia Pudding Base
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
Fruit and Toppings
- 1/2 cup fresh or frozen raspberries (plus more for topping)
- Sliced almonds or chopped nuts
- Shredded coconut
- Additional raspberries or mixed berries
- Extra drizzle of maple syrup
Instructions
- Mix the Ingredients: In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined to create the chia pudding base.
- Stir to Prevent Clumps: After 5 minutes, stir the mixture again to prevent chia seeds from clumping and ensure even hydration.
- Mash the Raspberries: Gently mash the raspberries with a fork to release their natural juices and stir them into the chia mixture for infused berry flavor. For a smoother texture, you may blend the raspberries before mixing.
- Let It Set: Cover the bowl or transfer the mixture to an airtight container. Refrigerate for at least 2 hours or ideally overnight until the pudding thickens and the chia seeds swell to a gel-like consistency.
- Adjust Consistency: If the pudding becomes too thick after chilling, add a splash of almond milk to loosen it and stir well.
- Serve and Enjoy: Stir the pudding well, divide into serving cups, and top with sliced almonds or chopped nuts, shredded coconut, additional raspberries or mixed berries, and an extra drizzle of maple syrup. For added texture, consider layering with granola or yogurt.
Notes
- Use any milk of choice, such as coconut, oat, or dairy milk, to suit dietary preferences.
- For a fruitier punch, blend raspberries before adding to the pudding mixture.
- Adjust maple syrup quantity for desired sweetness.
- Letting it set overnight enhances texture and flavor.
- This pudding keeps well in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 2 hours (chilling time)
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
