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Vanilla Raspberry Chia Pudding

Vanilla Raspberry Chia Pudding: Easy, Creamy Superfood Treat

Delight in this Vanilla Raspberry Chia Pudding, a quick, nutritious treat packed with omega-3s and fiber.
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Prep Time 10 minutes
Refrigeration Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1/2 cup Chia Seeds Flaxseeds can be used as a substitute if desired.
  • 2 cups Unsweetened Almond Milk Can substitute with coconut or soy milk.
  • 1 teaspoon Pure Vanilla Extract Vanilla bean can be used for richer taste.
  • optional Maple Syrup/Honey Use agave syrup or stevia for a low-calorie option.
For the Fruit
  • 1 cup Fresh/Frozen Raspberries Can swap with blueberries or strawberries.
  • optional Fresh Raspberries and Mint Leaves For garnish and added flavor.

Equipment

  • Medium-sized bowl
  • Spatula
  • whisk
  • Airtight Container

Method
 

Step-by-Step Instructions
  1. In a medium-sized bowl, combine chia seeds, almond milk, vanilla extract, and optional sweetener. Whisk vigorously for 2-3 minutes until smooth.
  2. Gently fold in fresh or frozen raspberries, preserving some whole for texture.
  3. Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 2-3 hours or overnight.
  4. Once set, stir the pudding and spoon it into serving dishes.
  5. Top each serving with additional raspberries and mint leaves before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 10gMonounsaturated Fat: 1gSodium: 30mgPotassium: 300mgFiber: 10gSugar: 3gVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 3 days. Can be frozen for up to 1 month, but texture may change upon thawing.

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