Raspberry Chia Pudding (Print Version)

A luscious blend of fresh raspberries and chia seeds creates this thick, creamy pudding ideal for any meal.

# What You'll Need:

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

02 - 3 1/2 ounces fresh or frozen raspberries

03 - 3 tablespoons maple syrup or honey

04 - 1 teaspoon pure vanilla extract

05 - 1/4 cup chia seeds

06 - Fresh raspberries

07 - Chopped nuts or granola

08 - Mint leaves

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

02 - Transfer raspberry mixture to a medium bowl. Whisk in chia seeds thoroughly until evenly distributed throughout the liquid.

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

04 - Once pudding achieves thick, creamy consistency, stir vigorously and divide evenly among serving glasses or jars.

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

01 -

The texture transforms overnight from simple ingredients into something that feels like a proper dessert
You can meal prep four servings in under ten minutes and feel like you've treated yourself all week

02 -

If you want the smoothest possible texture, strain the raspberry mixture through a fine-mesh sieve before adding the chia seeds
The pudding keeps for four to five days in the refrigerator, which means breakfast is basically handled all week

03 -

Glass mason jars are perfect for storage and also look beautiful when serving guests
If the seeds settle at the bottom, just give it a quick stir before spooning into serving bowls