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
- Optional toppings: sliced almonds, chopped nuts, shredded coconut, additional berries, extra maple syrup
Instructions
- In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined. Stir again after 5 minutes to prevent clumping.
- Gently mash raspberries with a fork and stir into the mixture for naturally infused berry flavor. Optionally blend for smoother pudding.
- Cover or transfer to an airtight container. Refrigerate at least 2 hours or overnight until thickened. Add a splash of milk if too thick.
- Stir pudding, divide into serving cups, and add desired toppings. Optionally layer with granola or yogurt for extra texture.
Notes
- Store in the refrigerator up to 5 days in a sealed container. Can freeze up to 1 month; thaw overnight before serving.
- Customize by using different fruits, nut milks, or sweeteners.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Dessert
- Method: No-cook
- Cuisine: Healthy, Vegan
- Diet: Vegan