Raspberry Chia Pudding (Printable Version)

Creamy raspberry and chia seed blend, naturally sweet and nutritious.

# What You Need:

01 - 1 2/3 cups unsweetened almond milk or milk of choice

02 - 3 1/2 oz fresh or frozen raspberries

03 - 3 tbsp maple syrup or honey

04 - 1 tsp pure vanilla extract

05 - 1/4 cup chia seeds

06 - Fresh raspberries

07 - Chopped nuts or granola

08 - Fresh mint leaves

01 - Combine almond milk, raspberries, maple syrup, and vanilla extract in a blender. Process until completely smooth and vibrant pink.

02 - Transfer raspberry mixture to a medium bowl. Whisk in chia seeds gradually until evenly distributed and no clumps remain.

03 - Cover bowl tightly and refrigerate for minimum 2 hours, preferably overnight. Stir once after 30 minutes to prevent seeds from settling.

04 - Once pudding reaches thick, creamy consistency, stir thoroughly and portion evenly into serving glasses or jars.

05 - Top with fresh raspberries, chopped nuts, granola, or mint leaves as desired before serving.

01 -

The chia seeds turn simple ingredients into something satisfyingly rich, keeping you full for hours without the heavy feeling of traditional pudding
It comes together in minutes but tastes like you put real thought and effort into feeding yourself something lovely

02 -

If you're sensitive to texture, strain the blended raspberry base through a fine-mesh sieve before adding the chia seeds—those tiny raspberry seeds can make the final pudding feel gritty
The pudding will keep in the fridge for 4-5 days, so doubling the batch means you've got breakfast sorted for almost the entire work week

03 -

Whisk the chia seeds in vigorously rather than just stirring—the motion helps distribute them evenly so they don't clump together as they absorb liquid
If your pudding is too thick after chilling, just stir in a splash more milk until it reaches the consistency you prefer