Raspberry Chia Pudding with Greek Yogurt
Creamy raspberry chia pudding made with Greek yogurt, mashed raspberries, maple syrup and vanilla. A no-cook, make-ahead breakfast or snack with 10 minutes of prep. Fresh or frozen berries both work.
Ingredients
For the pudding
- 1 cup fresh or frozen raspberries, thawed if frozen
- ¾ cup plain Greek yogurt, 2% or whole milk
- ¾ cup milk of choice
- 6 tablespoons chia seeds
- 1 tablespoon pure maple syrup, plus more to taste
- ½ teaspoon vanilla extract
- Pinch of salt
Optional toppings
- Fresh raspberries
- Granola
- Extra Greek yogurt
- Dark chocolate shavings
Instructions
- Add the raspberries to a medium bowl and mash well with a fork.
- Add the Greek yogurt, milk, maple syrup, vanilla and salt. Stir until smooth. Taste and add more maple syrup if needed.
- Stir in the chia seeds until evenly distributed.
- Let stand for 10 minutes, then stir again, scraping the bottom of the bowl to break up clumps.
- Cover and refrigerate for at least 2 hours or overnight, until thick.
- Stir before serving. Divide between three jars or bowls and add toppings.
Notes
- Frozen raspberries: Thaw completely before mashing and include the juice.
- Sweetness: Raspberries vary in tartness. Adjust the maple syrup before chilling, not after.
- Smoother texture: Blend the raspberries, yogurt and milk before stirring in the chia seeds.
- Consistency: The pudding thickens as it sits. Stir in a splash of milk if it gets too thick.
- Chocolate raspberry: Whisk 1½ tablespoons unsweetened cocoa powder into the milk and use 1½ to 2 tablespoons maple syrup.
- Without yogurt: Replace the yogurt with ¾ cup more milk (1½ cups total).
- Dairy-free: Use a thick dairy-free yogurt and unsweetened plant milk.
- Storage: Refrigerate in an airtight container for up to 4 days. Keep crunchy toppings separate.
Find it online: https://reachwellth.com/raspberry-chia-pudding/