Raspberry Chia Pudding

This Raspberry Chia Pudding offers a delightful balance of fiber and omega-3s while bursting with fresh fruit flavor in every spoonful. It’s the perfect make-ahead treat that leaves you feeling energized and satisfied, ready to take on the day.

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Let’s Cook It Together

Creating this Raspberry Chia Pudding is as easy as pie, or perhaps I should say, as easy as pudding! The simplicity is half the charm. Follow me through this delightful process, and soon you’ll be enjoying your very own bowl of raspberry goodness.

What You’ll Need

• 1/2 cup fresh or frozen raspberries
• 3/4 cup almond milk or coconut milk
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 cup chia seeds

Step-by-Step Directions

1. In a blender, combine the raspberries, almond milk, maple syrup, and vanilla extract. Blend until smooth.
2. Pour the mixture into a bowl and add the chia seeds. Whisk together until thoroughly combined.
3. Cover the bowl and place it in the fridge. Allow it to set for at least 1 hour, or ideally, overnight.
4. Serve chilled, topped with your favorite garnishes like sliced almonds, coconut flakes, or extra berries.

Nutritional Values

• Serving size: 1 cup
• Calories: 220
• Protein: 5g
• Carbs: 36g
• Fat: 9g
• Fiber: 12g

Packed with protein and fiber, this recipe keeps you full longer without feeling heavy.

Best Ways to Serve It

There’s something so delightful about serving this Raspberry Chia Pudding in individual glasses, layered with colorful toppings. Try it with a sprinkle of granola for crunch or a dollop of Greek yogurt for extra creaminess. Whether it’s a cozy brunch, a sunny picnic, or a satisfying dessert, this pudding adds a special touch to any moment. Pair it with a refreshing herbal tea or your favorite breakfast smoothie for a meal your family will cherish.

Keeping It Fresh

To keep your Raspberry Chia Pudding at its best, store it in an airtight container in the fridge. It will stay fresh for up to three days, and the flavor improves a bit as it sits. If you want to prepare it in advance, feel free to double the recipe and make a big batch to enjoy throughout the week. For longer storage, you can freeze it in ice cube trays or silicone molds. Just thaw in the fridge overnight before enjoying.

Chef Betty’s Secrets

1. Timing is Key: Letting the pudding sit overnight allows for the perfect texture; don’t rush it!
2. Balance the Sweetness: Adjust the maple syrup to suit your taste—some prefer it sweeter, while others like it more tart.
3. Experiment with Milks: Almond, coconut, or oat milk all work beautifully. Choose the one you love most!
4. Texture Fun: For a little crunch, consider topping your pudding with nuts or seeds just before serving.
5. Flavor Boost: A pinch of cinnamon or a drop of almond extract can elevate the taste even further.

Creative Twists to Try

This Raspberry Chia Pudding is incredibly adaptable. Swap out the raspberries for blueberries or mixed berries for a different flavor profile. Try adding a spoonful of nut butter for a creamy twist or mix in a little cocoa powder for a chocolatey version. If you’re feeling adventurous, add spices like ginger or cardamom for an unexpected pop of flavor.

FAQs

Can I freeze this recipe?
Absolutely! You can freeze the pudding in ice cube trays for a cool treat later. Just let them thaw in the fridge overnight before enjoying.

What’s the best substitute for almond milk?
You can use any milk you prefer, including oat milk, coconut milk, or even regular dairy milk—whatever suits your taste and dietary needs!

How long will this stay fresh?
Stored in an airtight container, your Raspberry Chia Pudding will remain fresh for up to three days in the refrigerator. The flavors actually deepen over time!

Can I double the recipe for meal prep?
Certainly! Doubling the recipe is a great way to ensure you have enough pudding for the week. Just remember to store it in individual portions for easy access.