Gluten-Free Raspberry Chia Seed Pudding Recipe
A delicious and healthy gluten-free breakfast option made with chia seeds and fresh raspberries.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Refrigeration
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup almond milk
- 1/4 cup chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- In a bowl, combine almond milk, chia seeds, maple syrup, and vanilla extract.
- Stir well and let it sit for about 10 minutes, then stir again to prevent clumping.
- Cover the bowl and refrigerate for at least 2 hours or overnight until it thickens.
- Once thickened, layer the chia pudding with fresh raspberries in serving glasses.
- Serve chilled and enjoy your healthy breakfast!
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Notes
- For a sweeter pudding, adjust the maple syrup to taste.
- Feel free to substitute almond milk with any other non-dairy milk.
- This pudding can be stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg