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Vanilla Raspberry Chia Pudding

A creamy, pink-hued chia pudding infused with fresh raspberries and vanilla. The perfect high-protein, high-fiber make-ahead breakfast.
Print Recipe
Prep Time 5 minutes
Total Time 4 hours 5 minutes
Servings: 1 jar
Course: Breakfast, Snack
Cuisine: American, Vegan
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

The Base
  • 0.5 cup fresh raspberries plus more for topping
  • 1 cup almond milk or oat/coconut milk
  • 1 tsp vanilla extract
  • 1-2 tbsp maple syrup adjust to sweetness preference
  • 0.25 cup chia seeds black or white

Equipment

  • Glass jar or bowl
  • Whisk or fork
  • Measuring Cups

Method
 

  1. In a glass jar or bowl, add the 1/2 cup of raspberries and maple syrup. Mash with a fork until pureed but slightly chunky.
  2. Pour in the milk and vanilla extract. Whisk or stir to combine with the fruit puree.
  3. Add the chia seeds and whisk vigorously immediately to prevent clumping.
  4. Let the mixture sit on the counter for 5 minutes, then whisk again. This is crucial to ensure seeds don't sink.
  5. Cover and refrigerate for at least 4 hours, or ideally overnight.
  6. Before serving, give it a stir. If too thick, add a splash of milk.
  7. Top with extra fresh raspberries and enjoy.

Notes

Keeps in the fridge for up to 5 days. Use full-fat canned coconut milk for a dessert-like texture.