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Raspberry Chia Seed Pudding

Raspberry Chia Seed Pudding Recipe

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1/3 cup chia seeds
  • 1 1/2 cups unsweetened almond milk
  • 1 cup fresh or frozen raspberries, plus extra for topping
  • 1–2 teaspoons maple syrup or honey (optional)

Method
 

  1. In a bowl, mash the raspberries with a fork until broken down. Pour in the milk and stir to combine.
  2. Add the chia seeds and stir vigorously for 30 seconds. Let sit 5 minutes, then stir again to break any clumps. Cover and refrigerate for at least 4 hours or overnight.
  3. Give the pudding a final stir, spoon into cups or bowls, and top with extra raspberries. Serve cold.

Notes

Chill time is not included in the prep or cook time above. The pudding sets overnight but can be ready in as little as 4 hours. Make a double batch on Sunday and you’ll have grab-and-go breakfasts all week.