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–+ servings
Vanilla Raspberry Chia Pudding

Creamy Vanilla Raspberry Chia Pudding for a Healthy Treat

This Vanilla Raspberry Chia Pudding is a delightful treat packed with omega-3s and fiber, perfect for breakfast or a satisfying snack.
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Prep Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Healthy
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1/4 cup chia seeds provides delightful texture while being rich in omega-3 fatty acids and fiber
  • 1 cup unsweetened almond milk acts as the creamy base
  • 1 teaspoon pure vanilla extract infuses the pudding with a rich, aromatic flavor
  • to taste maple syrup or honey optional sweetener
  • 1/2 cup fresh or frozen raspberries adds fruity goodness and color
For Garnish (optional)
  • to taste fresh raspberries enhances presentation and flavor
  • to taste mint leaves adds a fresh touch

Equipment

  • mixing bowl
  • Whisk
  • Spatula
  • Airtight Container

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, add chia seeds, almond milk, vanilla extract, and sweetener if desired. Mix thoroughly for about 2 minutes.
  2. Cover the bowl and let it sit at room temperature for about 10 minutes.
  3. Remove cover and stir the mixture for another minute to ensure even distribution of chia seeds.
  4. Gently fold in fresh or thawed raspberries with a spatula, being careful not to mash them.
  5. Pour the mixture into serving bowls or jars, cover, and refrigerate for at least 2 hours or overnight for best results.
  6. When ready to serve, adjust the thickness with almond milk if needed, and garnish with fresh raspberries and mint leaves.

Nutrition

Serving: 1cupCalories: 160kcalCarbohydrates: 20gProtein: 5gFat: 8gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 100mgPotassium: 150mgFiber: 6gSugar: 7gVitamin C: 10mgCalcium: 30mgIron: 8mg

Notes

This pudding can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. Add almond milk after thawing if it becomes too thick.

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