Recipe for a vegan and gluten-free Raspberry Chia Pudding. Chia Puddings are awesome because you can make them the night before and therefore enjoy them in the morning without any hassle.
Have you jumped on the Chia train already? This vegan and gluten-free Raspberry Chia Pudding is my favorite breakfast lately. In the summer I simply love to take advantage of the sweet berries nature is giving us and raspberries have always been my favorite (closely followed by blueberries).
I even had a raspberry plant this year on my balcony (if you follow me on Instagram you probably know this already because I was posting photos of it all the time!).
The raspberries used in this Chia Pudding are not from my balcony, because the plant didn’t produce enough to use them in this breakfast but I’ve found these beauties at a local farmer’s market and just couldn’t resist.
The benefits of Chia Puddings
Chia puddings are such an amazing breakfast because they are very filling and easy to make. I usually make them the night before and enjoy them the next day in the morning. It’s a great feeling knowing that your breakfast is waiting for you in the fridge when you wake up.
I always feel full of energy after eating a chia pudding, so they are the perfect post-yoga breakfast for me. Chia seeds are rich in omega-3 fatty acids, they are a great source of iron, magnesium, zinc, calcium, and many more vitamins. They’re delicious and good for your body!
The perfect Chia Pudding Ratio
3 tablespoons chia seeds per 1 cup of plant-based milk
As for the plant-based milk, you can use any milk: soy, oat, hemp, cashew, almond, rice, lite coconut… For this Raspberry Chia Pudding, I’ve used unsweetened Almond Milk.
More vegan recipes with chia seeds
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I hope you will enjoy this Raspberry Chia Pudding as much as I did! Let me know if you give it a try!
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Raspberry Chia Pudding
- 1 cup unsweetened almond milk
- 1 1/4 cups fresh raspberries
- 3 tablespoons chia seeds
- 1 tablespoon brown rice syrup*
- Wash the raspberries and put 1 cup of them together with the almond milk and brown rice syrup in a high-speed blender. Blend until it’s a smooth and fine raspberry milk.
- Fill the raspberry milk mixture in a glass and add the chia seeds. Give it a good mix and set it aside for about half an hour.
- Mix it again and place it in the fridge to thicken a bit for about 4-5 hours or overnight.
- Top the Raspberry Chia Pudding with the rest of the raspberries before eating.