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Raspberry Chia Pudding with Maple Syrup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 619 reviews
  • Author: Nora
  • Prep Time: 5 mins
  • Cook Time: 0 mins
  • Total Time: 2 hrs 5 mins
  • Yield: 2 servings
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Description

This Raspberry Chia Pudding Sweetened with Maple Syrup is a healthy and delicious make-ahead breakfast or snack option. Creamy chia seeds soak overnight in almond milk and pure maple syrup, infused with fresh raspberries for a naturally sweet and fruity flavor. Topped with nuts, shredded coconut, or extra berries, this pudding is nutrient-dense, vegan, and gluten-free, providing a satisfying treat that’s easy to prepare and enjoy any time.

Ingredients

Scale

For the Pudding:

  • 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

Optional Toppings:

  • Sliced almonds or chopped nuts
  • Shredded coconut
  • Additional raspberries or mixed berries
  • Extra drizzle of maple syrup

Instructions

  1. Mix the Ingredients: In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined. Stir again after 5 minutes to prevent clumping and ensure even soaking.
  2. Mash the Raspberries: Gently mash the raspberries with a fork to release their juices, then stir them into the chia mixture, infusing the pudding with natural berry flavor. For a smoother texture, you can blend the raspberries before mixing.
  3. Let It Set: Cover the bowl or transfer the mixture to an airtight container. Refrigerate for at least 2 hours or overnight, allowing the chia seeds to absorb the liquid and thicken the pudding. If the pudding becomes too thick after chilling, add a splash of milk to loosen the texture.
  4. Serve and Enjoy: Stir the chilled pudding thoroughly, divide into serving cups, and add your preferred toppings such as sliced almonds, shredded coconut, or extra berries. For added texture and flavor, layer the pudding with granola or yogurt if desired.

Notes

  • Store in the refrigerator for up to 5 days in a sealed container to maintain freshness.
  • The pudding can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
  • Customize the pudding by using different fruits like blueberries or blackberries, or nut milks such as coconut or oat milk.
  • You can adjust sweetness by varying the amount of maple syrup or substituting with honey or agave syrup if preferred.

Nutrition

  • Serving Size: 1 serving
  • Calories: 180
  • Sugar: 9g
  • Sodium: 50mg
  • Fat: 7g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 5.5g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 10g
  • Protein: 5g
  • Cholesterol: 0mg

Find it online: https://littlespoonbites.com/raspberry-chia-pudding-with-maple-syrup-recipe/