Description
A gorgeous pink breakfast pudding made with creamy vanilla chia base swirled with fresh raspberry puree. This healthy, protein-packed breakfast is ready in just 5 minutes of prep time! Perfect for meal prep – make a batch on Sunday for the whole week.
Ingredients
For the Base:
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- 1/4 cup chia seeds – The magic pudding makers!
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- 1 cup milk of choice (dairy, almond, oat, coconut – whatever you love!)
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- 1 tablespoon pure vanilla extract – Don’t skimp on this! Real vanilla makes all the difference
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- 1-2 tablespoons maple syrup or honey – Adjust to your sweetness preference
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- Pinch of salt – Enhances all the other flavors
For the Raspberry Layer:
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- 1 cup fresh or frozen raspberries – Fresh is amazing, but frozen works great too!
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- 1 tablespoon maple syrup or honey – For sweetening the berries
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- 1 teaspoon lemon juice – Brightens up the raspberry flavor
For Topping (Optional but Recommended!):
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- Extra fresh raspberries
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- Coconut flakes
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- Sliced almonds or granola
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- A drizzle of nut butter
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- Fresh mint leaves
Instructions
In a bowl or directly in your storage container (I use mason jars!), combine the chia seeds, milk, vanilla extract, maple syrup (or honey), and that tiny pinch of salt.
Now here’s the IMPORTANT part – whisk or stir vigorously for at least 1-2 minutes! You really want to make sure those chia seeds are completely dispersed and not clumping together. I usually stir, wait 5 minutes, then stir again to catch any seeds that might have settled at the bottom.
Pop it in the fridge and let it chill for at least 2 hours, but overnight is even better! The chia seeds need time to absorb all that liquid and create that pudding texture.
While your vanilla base is setting up, it’s time to make that gorgeous pink raspberry layer! Take your fresh or thawed frozen raspberries and add them to a blender with the maple syrup and lemon juice.
Blend until completely smooth. If you want a super smooth pudding without any seeds (I don’t mind them, but some people do!), strain the mixture through a fine-mesh sieve. You’ll get this beautiful, vibrant raspberry puree that’s absolutely stunning!
Taste it and adjust sweetness if needed. Raspberries can vary in tartness, so you might want to add a bit more sweetener.
Once your vanilla chia pudding has set and is nice and thick (it should be spoonable, not liquidy), it’s time for the fun part – creating those pretty layers!
You have two options here:
Option 1 – Swirled: Add a few spoonfuls of the raspberry puree to your vanilla pudding and gently swirl it through with a knife or spoon. This creates those beautiful marbled patterns!
Option 2 – Layered: Spoon half the vanilla pudding into your jar, add a layer of raspberry puree, then top with the remaining vanilla pudding. This creates distinct, Instagram-worthy layers!
Both ways are delicious – it’s all about the presentation you’re going for!
Pop your beautifully layered pudding back in the fridge for at least another hour to let everything set together. When you’re ready to serve, top with fresh raspberries, a sprinkle of coconut flakes, some crunchy granola, or whatever toppings make your heart happy!
Notes
Stir chia seeds thoroughly when first mixing to prevent clumps. White chia seeds create a prettier color than black.
Frozen raspberries work but must be fully thawed and drained.
Pudding thickens significantly overnight – this is normal. If too thick, stir in more milk a tablespoon at a time.
Store in airtight container or mason jars for up to 5 days.
For nut-free, use oat or soy milk instead of almond milk. Can substitute strawberries or blueberries for raspberries.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Cook
- Cuisine: American