A creamy raspberry chia pudding made with almond milk, maple syrup, and vanilla. A healthy gluten-free breakfast or overnight dessert.

Scale

1/2 cup raspberries, fresh or frozen

3/4 cup almond milk or coconut milk

1 tbsp maple syrup

1/2 tsp vanilla extract

1/4 cup chia seeds

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1. Mash raspberries in a bowl or jar.

2. Add almond milk, maple syrup, and vanilla extract and stir well.

3. Mix in chia seeds and stir thoroughly.

4. Let mixture sit for 5 minutes, then stir again.

5. Cover and refrigerate for at least 3 hours or overnight.

6. Stir before serving and add toppings if desired.

Use coconut milk for a creamier pudding.

Store in the refrigerator for up to 4 days.

Add granola, fresh fruit, or coconut flakes before serving.