Raspberry Chia Pudding
Recipe from Two Peas and Their Pod
Creamy raspberry chia pudding made with blended raspberries, almond milk, chia seeds, and a touch of maple syrup. A healthy, make-ahead breakfast or snack that’s naturally vegan and gluten-free.
Servings: 2
Calories: 183kcal
Ingredients
- 3/4 cup unsweetened vanilla almond milk, or your favorite milk
- 1/2 cup raspberries, fresh or frozen
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract, optional
- 1/4 cup chia seeds
- Toppings: fresh raspberries, granola, coconut, nut butter, chocolate chips, etc.
Instructions
- In a blender, combine the almond milk, raspberries, maple syrup, vanilla, and almond extract, if using. Blend until smooth.
- Transfer the mixture to a bowl or jar. Add the chia seeds and stir until combined. Let sit for 15 minutes and stir again. Cover and refrigerate for at least 1 hour or overnight.
- Let sit for 15 minutes and stir again. Cover and refrigerate for at least 1 hour or overnight.
- When ready to eat, top with your favorite toppings and enjoy!
Nutrition
Calories: 183kcal | Carbohydrates: 20g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 127mg | Potassium: 156mg | Fiber: 10g | Sugar: 8g | Vitamin A: 21IU | Vitamin C: 8mg | Calcium: 265mg | Iron: 2mg