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Raspberry Chia Pudding Sweetened with Maple Syrup

A delicious and healthy raspberry chia pudding sweetened with maple syrup, perfect for breakfast or a snack.

  • Total Time: 120 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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
  • Extra drizzle of maple syrup

Instructions

  1. In a mixing bowl, combine the chia seeds, almond milk, maple syrup, and vanilla extract. Stir until well blended.
  2. In a separate bowl, mash the raspberries with a fork, leaving some chunks for texture.
  3. Add the mashed raspberries to the chia mixture and stir well. Cover and refrigerate for at least 2 hours, or overnight if possible.
  4. Once set, stir the pudding again, spoon into serving dishes, and top with sliced almonds, shredded coconut, more raspberries, or mixed berries. Drizzle extra maple syrup on top if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Stir before serving as it may thicken more over time.

  • Author: jessica-baker
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: Refrigeration
  • Cuisine: Vegan
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 10g
  • Sodium: 50mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 10g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: chia pudding, raspberry pudding, vegan breakfast, healthy dessert, easy recipes