Raspberry Chia Seed Pudding
A vibrant raspberry chia pudding made by mixing fresh muddled raspberries, maple syrup, milk, chia seeds, vanilla, and ground freeze-dried raspberries into one creamy mixture. Finished with whole fresh raspberries on top for bursts of bright berry flavor.
Equipment
- Medium bowl
- Fork (for muddling)
- Spoon or whisk
- Small blender, spice grinder, or mortar & pestle (for freeze-dried raspberries)
- 2 jars or bowls for serving
Ingredients
- ½ cup fresh raspberries
- 1 cup unsweetened milk of choice almond, oat, soy, dairy, etc.
- ¼ cup chia seeds
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- 2 tbsp freeze-dried raspberries ground into powder
- Pinch of salt
- ½ cup fresh raspberries for topping
Instructions
- In a medium bowl, add the fresh raspberries. Use a fork to gently mash them until juicy but still slightly textured.
- Add the milk, chia seeds, maple syrup, vanilla extract, ground freeze-dried raspberries, and a pinch of salt. Stir thoroughly until everything is evenly combined.
- Let the mixture sit for about 5 minutes, then stir again to prevent clumping.
- Cover and refrigerate for 2–4 hours or overnight until thickened to a pudding-like consistency.
- Divide into bowls or jars and top with fresh raspberries before serving.
Notes
Freeze-dried raspberries add concentrated berry flavor and deepen the color of the pudding.
If the pudding thickens too much after chilling, stir in a splash of milk to loosen.
Keeps in the refrigerator for up to 4 days, making it great for meal prep.
If the pudding thickens too much after chilling, stir in a splash of milk to loosen.
Keeps in the refrigerator for up to 4 days, making it great for meal prep.