Raspberry Almond Chia Pudding
An overnight chia pudding with almond milk, mashed raspberries and vanilla. Finish with toasted almonds just before serving.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
Stirring twice is the small step that makes chia pudding work. The first stir wets the seeds; a second stir after a few minutes breaks up the clumps before they set.
Mashed raspberries make a bright bottom layer without needing a cooked compote. Keep the toasted almonds separate until serving so they stay crisp.
Ingredients
- 1 cup (240 ml) unsweetened almond milk
- 1/4 cup (40 g) chia seeds
- 2 tsp maple syrup
- 1/2 tsp vanilla extract
- 1 cup (125 g) raspberries, divided
- 2 tbsp sliced almonds, toasted
How to make it
Whisk the almond milk, chia seeds, maple syrup and vanilla in a bowl or lidded container.
Leave for 5 minutes, then whisk again thoroughly, especially around the bottom and corners, to separate any clumps.
Cover and refrigerate for at least 4 hours, or overnight, until thick enough to hold softly on a spoon.
Mash half of the raspberries with a fork and divide between two small jars. Spoon the chilled pudding over them.
Top with the remaining raspberries and toasted almonds immediately before serving. If the pudding is firmer than you like, stir in a spoonful of almond milk.
Kitchen notes & substitutions
Measure the chia
Too many seeds make a rubbery pudding. A level quarter-cup is enough for one cup of milk.
Taste after chilling
Cold food tastes a little less sweet. Add a small extra drizzle of maple syrup only if needed.
Keep the color natural
Mash the fruit roughly rather than blending it completely; a few pieces give the layers texture.
Storage & making ahead
Refrigerate the pudding in closed containers for up to 3 days. Add the fruit and almonds close to serving for the best texture.
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Can I use another milk?
Yes. Dairy milk or oat milk can be used in the same quantity; the consistency may be slightly different.
Why is the pudding still thin?
Check that the seeds were measured correctly and stirred twice. Give it the full chilling time before adjusting the liquid.
Raspberry Almond Chia Pudding
An overnight chia pudding with almond milk, mashed raspberries and vanilla. Finish with toasted almonds just before serving.
Ingredients
Instructions
- Whisk the almond milk, chia seeds, maple syrup and vanilla in a bowl or lidded container.
- Leave for 5 minutes, then whisk again thoroughly, especially around the bottom and corners, to separate any clumps.
- Cover and refrigerate for at least 4 hours, or overnight, until thick enough to hold softly on a spoon.
- Mash half of the raspberries with a fork and divide between two small jars. Spoon the chilled pudding over them.
- Top with the remaining raspberries and toasted almonds immediately before serving. If the pudding is firmer than you like, stir in a spoonful of almond milk.
Sample recipe, not yet kitchen-tested. Image illustrative.
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