This recipe for chia pudding with raspberries is so easy, and the result is so tasty, that it instantly became a hit in our home! The pudding has a delicious yet mild sweetness, and the raspberries work like a wonder with their slightly acidic taste.
The choice of milk makes a significant difference in this recipe, so you may want to test a couple of different combinations of ingredients. We used oat milk without added sugar and added just a bit of honey, and the result was a mildly sweet and delicious pudding, but you may find that the milk you use is already sweet enough and honey is not necessary. Or perhaps you want to use maple syrup instead of honey, so the result can be a bit different. All this to say, this is one of those recipes where you have to find what works best for you 🙂
Chia pudding can last roughly one week in the fridge, so this is a great option for meal prepping. Just make a large batch in the beginning of your week and store it in airtight containers. When you wish to enjoy this pudding as quick snack or in addition to any meal, just add whatever you wish. We topped our chia pudding with raspberries, but there are countless combinations of fruits, berries, spices, and even spreads that can be added to your chia pudding.
One of the best qualities of this recipe is that it’s perfect for using little extras that may be lying around in the kitchen. A few frozen berries? Toss them in! Half an apple left from making pie? Fantastic! The last teaspoon of peanut butter? Gimme it! You’ll find yourself eating more fruits and berries if you make this pudding regularly. That’s a promise.
Chia pudding with raspberries
Ingredients
- 1 cup oat milk
- 4 tbsp chia seeds
- 1 tsp honey
- raspberries
- fresh mint
Instructions
- In a bowl add chia seeds, milk and honey. Mix well. Leave for a few minutes and mix again. Divide the mixture in two glasses and leave in the fridge for a couple of hours or overnight. Before eating, add fresh raspberries on top and a couple of leaves of fresh mint.
Notes
- Two hours waiting time are enough, but the pudding works best if you let it stay overnight.