Description
A fiber-forward, naturally sweetened breakfast or snack made with chia seeds and fresh raspberries, sweetened lightly with maple syrup.
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)
- A pinch of salt (optional)
- Sliced almonds or chopped nuts (optional)
- Shredded coconut (optional)
- Additional raspberries or mixed berries for topping (optional)
- Extra drizzle of maple syrup (optional)
- A dollop of Greek yogurt or plant-based yogurt (optional)
- Ground cinnamon or lemon zest (optional)
- Hemp seeds or ground flaxseed (optional)
Instructions
- In a medium bowl or jar, combine chia seeds, unsweetened almond milk, maple syrup, vanilla extract, and a pinch of salt. Whisk well for about 20–30 seconds to avoid clumping.
- In a small bowl, gently mash the raspberries with a fork and then stir them into the chia mixture.
- Cover and refrigerate for at least 2 hours, ideally overnight to allow the chia seeds to absorb liquid and thicken.
- After setting, check thickness and adjust with milk if necessary. Serve in bowls topped with extra raspberries, nuts, coconut, and a drizzle of maple syrup if desired.
Notes
Double or triple the recipe for meal prep and store in jars for 3–4 days. Stir before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 5g
- Cholesterol: 0mg
Keywords: chia pudding, raspberry pudding, vegan breakfast, healthy snack, meal prep