Delightful Raspberry Chia Pudding
A simple, nutritious, and delicious pudding made with chia seeds and fresh raspberries, perfect for breakfast or a snack.
Ingredients
Pudding Base
- 1/4 cup Chia Seeds These little gems are the backbone of your pudding.
- 1 cup Almond Milk Acts as a creamy base; can swap for coconut milk.
- 2 tablespoons Pure Maple Syrup Adds natural sweetness; can use honey or agave.
- 1 teaspoon Vanilla Extract Optional but enhances flavor.
Fruits & Garnish
- 1 cup Fresh or Frozen Raspberries Star ingredient providing vibrant color.
- 2 tablespoons Sliced Almonds Adds crunch to the pudding.
- 2 tablespoons Shredded Coconut Brings a tropical twist.
- 1/2 cup More Raspberries For an extra burst of fruitiness.
- 1 tablespoon Drizzle of Maple Syrup Amplifies sweetness.
Instructions
Preparation
- In a bowl, mix chia seeds, almond milk, maple syrup, and vanilla extract. Stir well.
- Let the mixture sit for about 10 minutes, then stir again to prevent clumping.
- Add the raspberries and gently fold them in.
- Cover the bowl and refrigerate for at least 2 hours or overnight to thicken.
Serving
- Once ready to serve, give the pudding a good stir.
- Top with sliced almonds, shredded coconut, and the extra raspberries for garnish.
- Drizzle with more maple syrup if desired.
Notes
For a creamier texture, use full-fat coconut milk instead of almond milk. Adjust the sweetness by adding more or less maple syrup based on your taste. Experiment with different fruits like strawberries or blueberries for variation.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 6gFat: 8gSaturated Fat: 2gSodium: 50mgFiber: 10gSugar: 10g
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