Description

This Healthy Raspberry Chia Pudding is creamy, naturally sweet, and refreshingly light. Layers of thick chia pudding and bright raspberries make it perfect for breakfast, snack, or a wholesome dessert.

Ingredients

2 cups unsweetened almond milk

1/2 cup chia seeds

2 tablespoons maple syrup

1 teaspoon vanilla extract

1 cup fresh raspberries

1 tablespoon lemon juice

1 tablespoon honey

Fresh raspberries for topping

Granola for topping (optional)

Mint leaves for garnish (optional)

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Instructions

In a medium mixing bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until fully combined.
Let the mixture sit for 5 minutes, then whisk again to prevent clumping.
Cover and refrigerate for at least 2 hours or overnight until thick and pudding-like.
In a small bowl, mash the raspberries with lemon juice and honey until slightly saucy but still textured.
Stir the chilled chia pudding well to ensure a smooth consistency.
Spoon a layer of chia pudding into serving glasses, then add a layer of raspberry mixture.
Repeat layers as desired, finishing with fresh raspberries on top.
Garnish with granola and mint leaves if desired, and serve chilled.

Notes

For a fully vegan version, replace honey with additional maple syrup.

Frozen raspberries can be used if thawed and drained first.

If pudding becomes too thick, stir in a splash of almond milk to loosen.

Store in an airtight container in the refrigerator for up to 4–5 days.

For added protein, mix in a spoonful of plant-based protein powder before chilling.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Breakfast
Method: No Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 220 kcal
Sugar: 9 g
Sodium: 95 mg
Fat: 14 g
Saturated Fat: 1.5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 9 g
Protein: 6 g
Cholesterol: 0 mg