1. Can I use other types of milk?

Absolutely! You can use any plant-based milk you prefer, such as soy milk, oat milk, or cashew milk. You can even use regular dairy milk if you're not dairy-free.

How long does the pudding last in the fridge?

The pudding will keep well in the fridge for up to 5 days. Make sure to store it in an airtight container to maintain freshness.

Can I freeze the chia pudding?

Yes, you can freeze the pudding for up to 2 months. Just make sure to thaw it in the fridge before serving.

Easy Raspberry Chia Pudding: Best Breakfast & Dessert

Ingredients

— The Chia Pudding Base —

¼ cup (40g) chia seeds (black or white)

1 cup (240ml) milk of choice (almond, oat, or coconut milk works best)

1 tablespoon maple syrup (or honey)

½ teaspoon vanilla extract

— The Raspberry Layer —

1 cup fresh or frozen raspberries

1 teaspoon maple syrup (optional, depending on berry sweetness)

1 teaspoon fresh lemon juice

— Toppings (Optional) —

Fresh mint leaves

Granola or chopped almonds

Coconut flakes

Instructions

1. **Mix the Pudding:** In a jar or medium bowl, whisk together the chia seeds, milk, 1 tablespoon maple syrup, and vanilla extract.

2. **The Second Stir (Crucial):** Let the mixture sit for 5 minutes on the counter. Then, whisk it vigorously again to break up any clumps of seeds. (If you skip this, the seeds will sink to the bottom and clump together).

3. **Chill:** Cover the jar or bowl and refrigerate for at least 2 hours, or preferably overnight, until the mixture thickens into a gel-like pudding consistency.

4. **Make Raspberry Compote:** While the pudding chills (or right before serving), place the raspberries in a small bowl. Add the lemon juice and the remaining teaspoon of maple syrup. Mash with a fork until it becomes a chunky sauce.

5. **Assemble:** Spoon the chia pudding into serving glasses. Top with a generous layer of the mashed raspberries.

6. **Serve:** Garnish with granola, nuts, or fresh mint. Serve chilled.

Notes

Texture Adjustments: If you prefer a thicker pudding, use slightly less milk. If it’s too thick after chilling, stir in a splash of milk before serving.

Frozen Berries: Frozen raspberries work perfectly for the compote layer and will create a nice syrupy sauce as they thaw.

Meal Prep: You can make a large batch of the chia base and store it in the fridge for up to 5 days. Add the fruit just before eating.

Smooth Option: If you don’t like the texture of chia seeds, you can blend the mixture in a high-speed blender before chilling for a silky, mousse-like texture.

Author: Anna Lovae
Prep Time: 10
Category: Breakfast
Method: No-Cook
Cuisine: Healthy / American
Diet: Vegan