This recipe uses few ingredients. It needs no cooking. You mix chia seeds, milk, maple syrup, vanilla, and raspberries. Then you let it set until thick. If you like quick breakfast ideas, try the easy egg bites with cottage cheese for another simple start to the day.
Why make this recipe
This raspberry chia pudding is simple, healthy, and fast. You can make it the night before. It tastes sweet from maple syrup and fresh from raspberries. It works for breakfast, a snack, or a light dessert.
How to make Raspberry Chia Pudding Sweetened with Maple Syrup
Follow these simple steps. Use a jar or bowl to mix and chill. Mash some raspberries for a pink swirl. Let the chia seeds soak until creamy. Stir once or twice while it sets to avoid clumps. Chill at least 2 hours or overnight for best texture.
Ingredients :
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 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
Directions :
- Mix the Ingredients: In a bowl or jar, add chia seeds, almond milk, maple syrup, and vanilla. Stir well until blended.
- Mash the Raspberries: Add half the raspberries. Mash them lightly with a fork and mix into the chia mix.
- Let It Set: Cover and chill for at least 2 hours or overnight. Stir once after 15 minutes to stop clumps.
- Serve and Enjoy: Top with the rest of the raspberries, sliced almonds, and shredded coconut. Add an extra drizzle of maple syrup if you like it sweeter.
How to serve Raspberry Chia Pudding Sweetened with Maple Syrup
Serve cold in a small bowl or jar. Add fresh berries and nuts on top for crunch. You can layer it with yogurt for a parfait. For a cozy touch, pair with a warm drink like a caramel macchiato recipe.
How to store Raspberry Chia Pudding Sweetened with Maple Syrup
Keep in an airtight container in the fridge. It lasts up to 4 days. Stir before serving if it thickens too much. Do not freeze; texture will change.
Tips to make Raspberry Chia Pudding Sweetened with Maple Syrup
- Use cold milk for quick chilling.
- Stir after 10–15 minutes to prevent clumps.
- Mash raspberries well for a smooth swirl, or leave them whole for texture.
- Adjust maple syrup to taste. Start with less and add more if needed.
Variation
- Use other berries like strawberries or blueberries.
- Swap almond milk with coconut milk for a creamier taste.
- Add cocoa powder for a chocolate-raspberry version.
- Mix in Greek yogurt for more protein.
FAQs
Q: Can I use a different sweetener?
A: Yes. You can use honey or agave, but maple gives a nice flavor.
Q: Can I use frozen raspberries?
A: Yes. Thaw a bit or mash them while still frozen. They will mix in fine.
Q: How long does it take to thicken?
A: It needs at least 2 hours, but overnight is best for a creamy texture.
Q: Is chia pudding good for weight loss?
A: It can be part of a healthy diet. Chia seeds add fiber and protein which help you feel full.
Q: Can I double the recipe?
A: Yes. Use a larger container and keep the same ratio of ingredients.
Conclusion
For more ideas and a similar take on this dish, see this Choosing Chia raspberry chia pudding guide and this Flora & Vino raspberry chia pudding recipe.
Raspberry Chia Pudding
Ingredients
Main Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons pure maple syrup Adjust to taste
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh or frozen raspberries Plus more for topping
Toppings
- Sliced almonds or chopped nuts
- Shredded coconut
- Additional raspberries or mixed berries
- Extra drizzle of maple syrup Optional for sweetness
Instructions
Preparation
- In a bowl or jar, add chia seeds, almond milk, maple syrup, and vanilla. Stir well until blended.
- Add half the raspberries. Mash them lightly with a fork and mix into the chia mixture.
Setting
- Cover and chill for at least 2 hours or overnight. Stir once after 15 minutes to prevent clumps.
Serving
- Top with the remaining raspberries, sliced almonds, and shredded coconut. Add an extra drizzle of maple syrup if desired.