Ingredients
Main 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 flakes
- Nut butter
- Chocolate chips
Instructions
- Blend Ingredients: In a blender, combine the almond milk, raspberries, maple syrup, vanilla extract, and almond extract if using. Blend until the mixture is smooth and creamy.
- Mix with Chia Seeds: Transfer the blended mixture to a bowl or jar. Stir in the chia seeds thoroughly to ensure even distribution.
- Let Pudding Set: Allow the mixture to sit for 15 minutes then stir again to prevent clumping. Cover and refrigerate for at least 1 hour or overnight to allow the chia seeds to absorb the liquid and thicken.
- Serve and Enjoy: When ready to eat, top the pudding with your favorite toppings like fresh raspberries, granola, coconut flakes, nut butter, or chocolate chips for added texture and flavor.
Notes
- Use unsweetened almond milk to keep sugar content low or substitute with any preferred plant-based or dairy milk.
- Chia seeds expand as they absorb liquid; stirring before refrigeration helps prevent clumps.
- The pudding thickens more if refrigerated overnight, improving texture and flavor.
- Adjust sweetness by varying the amount of maple syrup based on personal preference.
- Choose toppings that complement your dietary needs or desired texture and sweetness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
