Ingredients
Base Ingredients
- 3/4 cup unsweetened vanilla almond milk (or your favorite milk)
- 1/2 cup raspberries (fresh or frozen)
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract (optional)
- 1/4 cup chia seeds
Toppings (Optional)
- Fresh raspberries
- Granola
- Coconut
- Nut butter
- Chocolate chips
Instructions
- Blend the ingredients: In a blender, combine the almond milk, raspberries, maple syrup, vanilla extract, and almond extract if using. Blend until smooth to create a creamy, berry-infused base.
- Combine with chia seeds: Transfer the blended mixture to a bowl or jar. Stir in the chia seeds thoroughly so they are evenly distributed throughout the mixture.
- Initial soak and stir: Let the mixture sit for 15 minutes, then stir again to prevent the chia seeds from clumping together and to help them absorb the liquid evenly.
- Refrigerate to set: Cover the bowl or jar and refrigerate for at least 1 hour or preferably overnight. This allows the chia seeds to fully absorb the liquid and thicken into a pudding-like consistency.
- Serve with toppings: When ready to enjoy, add your favorite toppings such as fresh raspberries, granola, coconut flakes, nut butter, or chocolate chips to add texture and extra flavor.
Notes
- For a thicker pudding, increase chia seeds to 1/3 cup.
- If using frozen raspberries, no need to thaw before blending.
- Maple syrup provides natural sweetness but adjust according to your taste preference.
- This pudding keeps well in the refrigerator for up to 3 days.
- To make it vegan, ensure all ingredients including toppings are plant-based.
- Experiment with other berry varieties or fruits for different flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Vegan
