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Classic Overnight Raspberry Chia Seed Pudding

A hand holding a glass jar filled with vibrant pink Raspberry Chia Seed Pudding, topped with fresh raspberries.
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Prepare this simple, make-ahead raspberry chia seed pudding overnight for a healthy breakfast or snack.

Ingredients

Scale
  • 1/4 cup chia seeds
  • 1 cup unsweetened almond milk (or milk of choice)
  • 2 tablespoons fresh or frozen raspberries
  • 1 tablespoon maple syrup (adjust to taste)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Zest of 1/4 lemon (optional)

Instructions

  1. In a jar or container, combine the almond milk, maple syrup, vanilla extract, and salt. Stir well to mix the liquid ingredients.
  2. Add the chia seeds to the liquid mixture. Stir vigorously for about one minute to prevent clumping.
  3. Let the mixture sit for 5 minutes, then stir again thoroughly. This second stir is important for a smooth texture.
  4. Gently fold in the raspberries and lemon zest, if using.
  5. Cover the container and refrigerate for at least 4 hours, or preferably overnight, until the pudding thickens.
  6. Before serving, stir the pudding. If it is too thick, add a splash more milk until you reach your desired consistency.

Notes

  • For a thicker pudding, use a 1:3 ratio of chia seeds to liquid. For a thinner consistency, use a 1:4 ratio.
  • If you prefer a smooth pudding, blend the raspberries with the liquid ingredients before adding the chia seeds.
  • Top with fresh raspberries, sliced almonds, or shredded coconut before eating.
  • For a low-sugar option, substitute the maple syrup with a few drops of liquid stevia or monk fruit sweetener.

Nutrition

Find it online: https://spoonswirl.com/raspberry-chia-seed-pudding-recipe/