Vegan Raspberry Chia Pudding: 5 Best Healthy Breakfast Recipes
A creamy, refreshing vegan raspberry chia pudding made with plant-based milk and naturally sweetened raspberries a healthy, make-ahead breakfast or light dessert.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Total Time: 3 hrs 5 mins
- Yield: 2 servings 1x
- Category: Breakfast
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/2 cup fresh or frozen raspberries
- 1–2 tbsp maple syrup
- 1/2 tsp vanilla extract
- Fresh raspberries for topping
Instructions
- 1. In a bowl or jar, whisk together chia seeds and plant-based milk.
- 2. Add maple syrup and vanilla extract; stir well.
- 3. Let mixture sit for 5 minutes, then stir again to prevent clumping.
- 4. Cover and refrigerate for at least 3 hours or overnight until thickened.
- 5. Mash raspberries lightly with a fork.
- 6. Stir mashed raspberries into the chia pudding.
- 7. Top with fresh raspberries before serving.
Notes
- Adjust sweetness to taste using maple syrup or agave.
- For a smoother texture, blend the raspberries before mixing in.
- Chia pudding keeps well refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 10g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 11g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan chia pudding, raspberry chia pudding, healthy breakfast, plant based dessert