Do you find yourself in a mad dash every morning, often settling for a boring piece of toast as you head out? We know the feeling all too well. It’s why we’re always searching for breakfast ideas that are both wonderfully tasty and incredibly easy to make. Allow us to introduce our new favourite: this gloriously creamy and vibrant Raspberry Chia Pudding. It’s more than just a morning meal; it’s a pot of pure joy, packed with nourishment, and the perfect tool to make your mornings feel calm and controlled. Our simple Raspberry Chia Pudding Recipe is here to revolutionise your mornings with a wholesome, prepare-ahead breakfast that tastes like a proper indulgence.

Why You’ll Love This Recipe

• Incredible Flavour: The sharp, tangy taste of the raspberries perfectly complements the creamy pudding, resulting in a delightfully fresh and balanced flavour.
• Perfect for Meal Prep: You only need about 10 minutes to whip this up, meaning you can have a few days of delicious breakfasts sorted in no time at all. It’s a game-changer for busy schedules.
• Wonderfully Nourishing: Chia seeds are nutritional heroes, offering plenty of fibre, omega-3s, and protein. Paired with antioxidant-rich raspberries, this breakfast is as good for you as it is delicious. It’s also a fantastic vegan and naturally gluten-free choice.
• Completely Versatile: Consider this recipe your starting point. Feel free to experiment with different plant-based milks, fruits, sweeteners, and a whole host of toppings to make it your own.

The Magic of Chia Seeds

If you’ve never made a chia pudding before, you’re in for a lovely surprise. These small seeds, from the Salvia hispanica plant, possess an amazing ability: they can soak up many times their own weight in liquid. As they do, they form a gel-like coating, which magically turns a simple liquid mixture into a thick and creamy pudding, all without any cooking. This natural thickening power is what makes this dish so special. Besides their textural magic, they’re also incredibly good for you, helping to keep you feeling satisfied and energised all morning long.

Choosing the Perfect Ingredients

The simplicity of this recipe means that the quality of each component truly makes a difference. For the key ingredient, the raspberry, both fresh and frozen varieties work brilliantly. We often use frozen raspberries as they blend into a beautiful purée and are generally a more budget-friendly option. For the liquid, the type of milk you choose will affect the final taste and creaminess. A rich oat milk or light coconut milk from a tin gives a wonderfully luxurious texture, but soya, almond, or even dairy milk are also fantastic choices. A dash of high-quality vanilla extract and a touch of a liquid sweetener like maple or agave syrup will bring all the flavours together perfectly.

Tips for Pudding Perfection

Although this recipe is wonderfully simple, we’ve gathered a few essential tips to help you achieve a perfectly smooth, clump-free texture every single time.

• The Two-Part Stir: This is our most important secret for a silky pudding. After you’ve combined all the ingredients, let the mixture stand for 10 to 15 minutes. This gives the seeds a head start in absorbing the liquid. Then, go back and give it another really good stir. This second mix is vital for breaking down any little clumps, ensuring a flawlessly smooth result.
• Getting the Ratio Right: The balance between chia seeds and liquid is key. Too much liquid results in a runny pudding, while too little creates a dense paste. We find that a ratio of approximately one part chia seeds to four parts liquid creates the ideal creamy, spoonable texture.
• Give it Time: Chia seeds need time to fully hydrate and do their thing. While the pudding will start to thicken within a couple of hours, for the best texture and flavour, we strongly suggest letting it set in the fridge for at least four hours, or even better, overnight.

Once the pudding has set, it’s time for the best part – adding toppings! This is your chance to get creative. We adore a classic combination of a few more fresh raspberries, a scattering of crunchy granola, and some toasted flaked almonds. For something a little more indulgent, a spoonful of coconut yoghurt and a drizzle of almond butter is absolutely heavenly. If you enjoy deep, spiced notes, you could even crush a biscuit over the top, similar to the amazing topping on our Biscoff Rice Krispie Treats.

Ingredients

• 60g chia seeds
• 400ml your favourite unsweetened plant-based milk (oat or almond work well)
• 200g raspberries, fresh or frozen (plus a few extra to serve)
• 2 to 3 tbsp maple syrup or agave nectar (adjust to your sweetness preference)
• 1 tsp vanilla extract
• Small pinch of sea salt
• Optional: 1 tsp finely grated lemon zest
• For the Toppings (ideas):
• A handful of mixed fresh berries
• A sprinkle of your favourite granola
• A spoonful of toasted almond flakes or coconut flakes
• A dollop of plant-based yoghurt
• A few fresh mint leaves

Instructions

1. Begin by making the raspberry purée. In a small blender, combine the 200g of raspberries with 2 tablespoons of your plant-based milk. Blitz until it’s completely smooth. For an ultra-smooth pudding, you can strain the purée through a fine sieve into a bowl, though we enjoy the texture from the seeds.
2. In a medium bowl or large jar, place the chia seeds. Pour in the rest of the milk, the raspberry purée, your chosen sweetener, vanilla extract, salt, and lemon zest if you’re using it.
3. Stir everything together vigorously with a whisk for at least a minute. Ensure you scrape down the sides and bottom of the bowl so that all the chia seeds are well-mixed with the liquid.
4. Allow the mixture to stand at room temperature for about 10 to 15 minutes. This is a key step where the gelling process begins. After the rest, give it another thorough whisk to disperse any clumps that may have formed. This is the secret to a silky texture.
5. Cover your bowl or seal the jar and pop it in the fridge to set. It will need at least 4 hours, but we find leaving it overnight yields the creamiest and most delicious result. The pudding is ready when it’s thick and spoonable.
6. When you’re ready to eat, give the pudding a final stir. If you’d prefer a thinner consistency, simply add another splash of milk until it’s just right. Portion the pudding into your serving bowls or glasses.
7. Finish with your desired toppings. We think a few extra fresh raspberries, a little granola for crunch, and a sprig of mint look and taste wonderful. Serve chilled and enjoy this fantastic breakfast!

Frequently Asked Questions

And that’s our wonderfully simple, elegant, and nourishing Raspberry Chia Pudding, a recipe destined to make your mornings brighter. It’s a brilliant example of how healthy food can be both effortless and delicious. This is a truly adaptable breakfast that you can change with the seasons and your mood. If you’re looking for another easy and delightful bake, have a look at our Oatmeal Dark Chocolate Cookies. We do hope you fall in love with this vibrant pudding. If you make it, we’d be thrilled to hear about it! Please leave a comment below or tag us in your photos on social media. Enjoy!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 60g chia seeds
• 400ml your favourite unsweetened plant-based milk (oat or almond work well)
• 200g raspberries, fresh or frozen (plus a few extra to serve)
• 2 to 3 tbsp maple syrup or agave nectar (adjust to your sweetness preference)
• 1 tsp vanilla extract
• Small pinch of sea salt
• Optional: 1 tsp finely grated lemon zest
• For the Toppings (ideas): a handful of mixed fresh berries, a sprinkle of your favourite granola, a spoonful of toasted almond flakes or coconut flakes, a dollop of plant-based yoghurt, a few fresh mint leaves

Instructions

1. Begin by making the raspberry purée. In a small blender, combine the 200g of raspberries with 2 tablespoons of your plant-based milk. Blitz until it’s completely smooth. For an ultra-smooth pudding, you can strain the purée through a fine sieve into a bowl, though we enjoy the texture from the seeds.
2. In a medium bowl or large jar, place the chia seeds. Pour in the rest of the milk, the raspberry purée, your chosen sweetener, vanilla extract, salt, and lemon zest if you’re using it.
3. Stir everything together vigorously with a whisk for at least a minute. Ensure you scrape down the sides and bottom of the bowl so that all the chia seeds are well-mixed with the liquid.
4. Allow the mixture to stand at room temperature for about 10 to 15 minutes. This is a key step where the gelling process begins. After the rest, give it another thorough whisk to disperse any clumps that may have formed. This is the secret to a silky texture.
5. Cover your bowl or seal the jar and pop it in the fridge to set. It will need at least 4 hours, but we find leaving it overnight yields the creamiest and most delicious result. The pudding is ready when it’s thick and spoonable.
6. When you’re ready to eat, give the pudding a final stir. If you’d prefer a thinner consistency, simply add another splash of milk until it’s just right. Portion the pudding into your serving bowls or glasses.
7. Finish with your desired toppings. We think a few extra fresh raspberries, a little granola for crunch, and a sprig of mint look and taste wonderful. Serve chilled and enjoy this fantastic breakfast!

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