★★★★★

4.3(2,160 reviews)

Recipe•Desserts•🟢 Easy

Raspberry Chia Pudding Sweetened with Maple Syrup

This creamy, vibrant chia pudding combines the natural sweetness of pure maple syrup with tart raspberries for a refreshing and nutritious treat. Perfect for breakfast, dessert, or a healthy snack, th

⏱ Cooking Timer

30:00

Minutes : Seconds

Set Timer (minutes):minutes

Why You'll Love This Recipe

This creamy, vibrant chia pudding combines the natural sweetness of pure maple syrup with tart raspberries for a refreshing and nutritious treat. Perfect for breakfast, dessert, or a healthy snack, this make-ahead pudding is both satisfying and naturally sweetened.

Raspberry Chia Pudding Sweetened with Maple Syrup - Step 2

Ingredients

Instructions

1

Step 1

1. In a medium bowl or mason jar, combine chia seeds, almond milk, maple syrup, and vanilla extract. Whisk or stir vigorously to combine, ensuring chia seeds don't clump together.

2

Step 2

2. Add the raspberries to the mixture and gently mash them with a fork to release their juices and create a pink hue throughout the pudding.

3

Step 3

3. Cover the bowl or jar and refrigerate for at least 4 hours, or preferably overnight. The chia seeds will absorb the liquid and create a thick, pudding-like consistency.

4

Step 4

4. After the resting time, remove from refrigerator and stir well to break up any clumps that may have formed. If the pudding is too thick, add a splash more almond milk to reach your desired consistency.

5

Step 5

5. Divide the pudding between two serving dishes or glasses. Top with additional raspberries, sliced almonds, shredded coconut, and a light drizzle of maple syrup if desired.

Raspberry Chia Pudding Sweetened with Maple Syrup - Step 3

You Must Know

✓For the smoothest texture, give the pudding a good stir after about 30 minutes of refrigeration to prevent chia seeds from settling at the bottom.
✓Use frozen raspberries if fresh aren't available—they'll thaw and release their juices, creating beautiful color throughout the pudding.
✓For extra creaminess, use coconut milk instead of almond milk for a tropical twist.

Chef's Notes

For the smoothest texture, give the pudding a good stir after about 30 minutes of refrigeration to prevent chia seeds from settling at the bottom.

Use frozen raspberries if fresh aren't available—they'll thaw and release their juices, creating beautiful color throughout the pudding.

For extra creaminess, use coconut milk instead of almond milk for a tropical twist.

Serving Suggestions

Serve this pudding chilled as a healthy breakfast with a side of granola, or as a light dessert after dinner. It's also perfect for meal prep—make several jars at once for grab-and-go breakfasts throughout the week.

Nutritional Info (Per Serving)

220

Calories

6g

Protein

28g

Carbs

11g

Fat