Go Back

Vegan Raspberry Chia Pudding

A quick and healthy Vegan Raspberry Chia Pudding that is nutrient-packed, customizable, and perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup Chia seeds The star of the show, they absorb liquid and create a lovely pudding texture.
  • 2 cups Almond milk Or any plant-based milk you prefer, like coconut or oat milk.
  • 1 cup Fresh raspberries You can also use frozen, just thaw them first.
  • 2 tablespoons Maple syrup Adds a touch of sweetness; honey can be substituted if not strictly vegan.
  • 1 teaspoon Vanilla extract For that warm, comforting flavor.
  • 1 pinch Salt Enhances all the sweet and fruity flavors.

Method
 

Preparation
  1. In a medium-sized bowl, combine the chia seeds and almond milk. Give it a good stir to break up any clumps.
  2. Add in the maple syrup, vanilla extract, and a pinch of salt. Stir again until everything is well mixed.
  3. Let the mixture sit for about 10 minutes, then give it another stir to prevent clumping.
  4. Cover the bowl and pop it in the fridge for at least 2-4 hours, or overnight.
  5. Just before serving, gently fold in the fresh raspberries.
  6. Spoon the pudding into bowls and enjoy!

Notes

Pro tips: Don't rush the fridge time for proper thickening, layer with additional raspberries and granola for a fancy touch, and try flavors like cocoa powder or nut butter. Store leftovers in an airtight container for 3-5 days.