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Bowl of raspberry chia pudding topped with fresh raspberries and maple syrup

Raspberry Chia Pudding

A nutrient-dense, make-ahead breakfast or snack featuring creamy chia pudding combined with raspberries and sweetened with maple syrup, perfect for gluten-free diets.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: Gluten-Free, Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 1/4 cup chia seeds Choose plain, whole chia seeds labeled gluten-free when available.
  • 1 cup unsweetened almond milk Check for gluten-free certification.
  • 2 tablespoons pure maple syrup Use single-ingredient maple syrup.
  • 1/2 teaspoon vanilla Vanilla bean paste or powder are good alternatives.
  • 1/2 cup fresh or frozen raspberries Fresh when in season, frozen year-round.
  • 1 pinch salt Optional; boosts flavor.
Optional Add-ons
  • to taste sliced almonds or chopped nuts Plain nuts for crunch and protein.
  • to taste shredded coconut Choose a certified gluten-free brand.
  • to taste additional raspberries or mixed berries for topping
  • to taste extra drizzle of maple syrup Optional for sweetness.
  • to taste Greek yogurt or plant-based yogurt Plain, without added flavors.
  • to taste ground cinnamon or lemon zest For added flavor.
  • to taste hemp seeds or ground flaxseed For extra omega-3s; ensure gluten-free.

Method
 

Preparation
  1. Prepare your tools and work surface. Use clean bowls, jars, and utensils to avoid cross-contact.
  2. In a medium bowl or jar, combine 1/4 cup chia seeds and 1 cup unsweetened almond milk.
  3. Add 2 tablespoons pure maple syrup, 1/2 teaspoon vanilla, and a pinch of salt if using.
  4. Whisk vigorously for 20-30 seconds, or shake the jar for 30-45 seconds to prevent clumping.
Adding Raspberries
  1. In a separate bowl, mash 1/2 cup raspberries with a fork and stir them into the chia mixture.
Setting the Pudding
  1. Cover the bowl or jar and refrigerate for at least 2 hours.
  2. After setting, stir the pudding and adjust the consistency with more milk or chia seeds if needed.
Serving
  1. Spoon pudding into bowls or jars and top with fresh raspberries, nuts, coconut, or yogurt.

Notes

Store covered in the fridge for 4-5 days. Avoid freezing the finished pudding, but you can freeze mashed raspberries separately.