Raspberry Chia Pudding (Print Version)
Creamy raspberry chia pudding made with Greek yogurt, chia seeds, milk, and fresh toppings for breakfast or meal prep.
# Ingredients:
For the pudding
01 -
2 cups (240 g) fresh raspberries, plus more for topping
02 -
1 cup (245 g) plain Greek yogurt
03 -
1 cup (240 ml) milk of choice
04 -
1/3 cup (55 g) chia seeds
05 -
1 tablespoon honey or maple syrup, plus more for drizzling
06 -
1/2 teaspoon vanilla extract
07 -
1 teaspoon lemon juice, optional
For serving
08 -
1 banana, sliced
09 -
1/4 cup (20 g) unsweetened coconut flakes
10 -
Extra raspberries, for topping
11 -
Honey or maple syrup, for drizzling
# Instructions:
01 -
Place the raspberries in a medium bowl and mash with a fork until juicy, leaving a few small pieces for texture.
02 -
Add the Greek yogurt, milk, chia seeds, honey, vanilla, and lemon juice if using. Stir until the mixture is evenly combined and pink throughout.
03 -
Let the mixture sit for 5 minutes, then stir thoroughly from the bottom and around the sides to break up chia clumps.
04 -
Cover and refrigerate for at least 4 hours, or overnight, until the pudding is thick and spoonable.
05 -
Stir once before serving. Spoon into bowls or jars and top with sliced banana, extra raspberries, coconut flakes, and a light drizzle of honey.
# Notes:
01 -
Chill at least 4 hours for the best texture.
02 -
Keeps well in covered jars for 3-4 days.
03 -
Add banana and crunchy toppings just before serving.