Raspberry Chia Pudding
Creamy vegan raspberry chia pudding made with just 5 ingredients. This easy make-ahead breakfast is naturally sweetened, full of fiber and protein, and ready in minutes with an overnight rest.
Servings: 2 servings
Calories: 200kcal
Equipment
- Blender
- Mason jar or bowl
- Whisk
Ingredients
- 1/2 cup fresh or frozen raspberries
- 3/4 cup almond milk or coconut milk
- 1-2 tablespoons agave nectar, maple syrup, or sugar-free raspberry preserves add more if needed
- 1/2 teaspoon vanilla extract
- 1/4 cup chia seeds
Instructions
- Give it a stir before serving. Top with your favorites like granola, toasted coconut, vegan yogurt, fresh raspberries, pecans, or walnuts.
- Pour the raspberry mixture into a bowl or jar. Add 1/4 cup chia seeds and whisk everything together until well combined.
- Cover and refrigerate for at least 1 hour, or overnight for best results. The chia seeds need time to absorb the liquid and thicken.
- Give it a stir before serving. Top with your favorites like granola, toasted coconut, Greek yogurt, fresh raspberries, pecans, or walnuts.
Notes
Make ahead: This pudding keeps refrigerated for up to 5 days. Prep multiple servings at once for easy breakfasts all week.
Too thick? If your pudding thickens too much after chilling, stir in a splash of almond milk to loosen it up.
Frozen raspberries: Frozen berries work great and often have more intense flavor since they're picked at peak ripeness.