Raspberry Chia Pudding Recipes – Learn Like a Pro : A simple and healthful meal for breakfast, a snack, or even a nutritious dessert is raspberry chia pudding. This chia pudding is gluten-free, vegan, and easily converted to keto if necessary!
Raspberry Chia Pudding Recipes – Learn Like a Pro
Ingredients
- 1/2 cup fresh or frozen raspberries
- 3/4 cup almond milk or coconut milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup chia seeds
Instructions
In a blender, combine the raspberries, almond milk, maple syrup, and vanilla extract until smooth.
Transfer into a bowl, then incorporate the chia seeds by whisking them in well.
Put in the refrigerator to set for one hour or overnight.
Garnish with your preferred toppings.
Notes
Allow the frozen raspberries to thaw before using them.
The night before you want to consume the chia pudding, prepare it and let it rest in the refrigerator overnight for the best effects.
Nutrition
- serving size: 1/2 of the recipe
- calories: 180
- sugar: 7.5g
- fat: 10g
- carbohydrates: 21g
- fiber: 12g
- protein: 6.5g
Why you’ll love this recipe
One of my all-time favorite fruits is raspberries, and I adore incorporating them into everything from chia pudding to cookies and bars! For a nutritious breakfast or dessert, this is certainly one of my favorite go-to chia pudding recipes. This is why you will adore it:
Chia seeds are a healthy choice because they provide a plethora of health advantages.
This recipe can be easily converted keto by replacing the maple syrup in the recipe with a keto sugar substitute. It is naturally vegan, gluten-free, grain-free, and refined sugar-free.
This chia pudding may be prepared in advance for a simple breakfast on-the-go and is ideal for meal planning.
How to make this Raspberry Chia Pudding
In a blender, combine the raspberries, almond milk, vanilla, and maple syrup to make the “raspberry milk.”
Next, combine the chia seeds and raspberry milk in a bowl and stir until well blended.
Cover the bowl and refrigerate for at least one hour, but preferably overnight.
Top with your preferred toppings and serve!
Storage tips
Chia pudding can be kept refrigerated for up to five days when it is sealed. To have individual portions ready to go, you can store it in a container, a large mason jar, or mini mason jars.
Although chia pudding can be frozen, I feel that doing so changes the pudding’s texture and reduces its creamy consistency. For this reason, I personally advise creating a fresh batch instead of freezing.
Tips for making this recipe perfectly
Frozen raspberries can have a bit more liquid in them than fresh raspberries, so you may want to add an extra tablespoon of chia seeds if you use frozen raspberries for the recipe.
Want a more rich and creamy chia pudding? Use full-fat coconut milk for the recipe.
Use whatever toppings you love! Fresh fruit, cacao nibs and crushed nuts are great options.
