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.
It’s September – yeah! This means the wait is over, it’s Vegan MoFo time again! If you don’t know: Vegan MoFo stands for Vegan Month Of Food and the whole September will be used by various bloggers to talk about veganism, share vegan recipes, share vegan products and so much more. I’ve participated last year and shared a new vegan recipe every day in September. This year I’ll be sharing a few new vegan recipes on the blog throughout the month, but will hopefully be able to spread the messages to Instagram and participate from there every day. So make sure you follow me on Instagram in order to not miss out on this awesome event. Every day stands under a different theme/prompt and I already have the feeling that it will be so much fun! For today the theme is Rise and Shine! It’s MoFo time! Tell us about your breakfast. So here I am sharing my fabulous, pink Raspberry Chia Pudding.
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.
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.
- 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.
* If you don't have brown rice syrup, you could use agave syrup or maple syrup instead.
If your glass only holds 1 cup, you have to reduce the amount of the ingredients slightly or fill it into two glasses.
Did you try the recipe? Leave me a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3
Looking for more Sweet Vegan Breakfast Ideas?
Ooh, must be lovely to have a raspberry bush on the balcony! I probably wouldn’t want to blend up those precious berries into a pudding either, but the one you made with farmer’s market berries looks delicious and very pretty.
I think I’m really going to enjoy the combination of Instagram and blogging for this year’s VeganMoFo. Looking forward to seeing your posts for each of the prompts. :)
Thank you so much, Bonnie! Yeah.. it would have been such a shame to blend the homegrown raspberries. They are best enjoyed fresh off the plant :)
I really like the new concept of the Vegan MoFo with the prompts – I wouldn’t be able to produce 30 blog posts in a month but a few posts and 30 instagrams seem possible. We’ll see how it goes :D
That is so cool that you have been growing your own raspberries! I was thinking about buying a blueberry plant earlier this year but decided not to until I have some decent land to plant it in. Your chia pudding looks perfect too :)
Thanks, Kyra! That’s funny because I was determined to buy a blueberry plant too, but they were sold out so I took the raspberry plant, because buying no plant is not an option. Some plantable land would be nice, I agree :)
O that perfect little raspberry plant! You know I’m jealous ;)
Nooo don’t be jealous! I’m sure I’ll be shedding a tear or two when it dies over the winter :)
I always love your chia pudding recipes (I love all things chia <3) they are so simple and elegant :) I mean 4 ingredients, that’s awesome! Pinned <3
Aww thanks Natalie! And I practically made raspberry milk :D Yeah to fruity milks :)
Love the recipe! I wish I had raspberries myself. But I got red currants as a surprise this year! There is a big bush in my boyfriends garden and he didn’t even know about it. Don’t ask me how… ;) Can’t wait to see your next entries!
That’s too funny! Surprise homegrown fruits are even better :D hahaa.
Such a pretty dish isn’t it? I love a good chia pudding for brekkie too. Happy MoFo :)
Yeah – it’s so energizing :) Thanks & a happy MoFo to you too!
Wonderful snapshots! LOVE the raspberry flavor you featured here! YUM! Happy Vegan MoFo to ya!
Thank you so much Jennifer. I’m so proud of my raspberry plant – I hope I’ll get it through winter. And a happy vegan MoFo to you too!
So pretty! I love how simple and delicious chia puddings are. This one looks perfect!
Riiight?! Chia Puddings always look so fancy :D Thanks Melissa!
I have this thickening up in the fridge right now! I saw your post this morning and was inspired to go pick up some nice fresh raspberries – Happy Vegan MoFo!!
Nice! I really hope you enjoy(ed) it! And a happy vegan mofo to you too :D
I can’t get over how pretty this is! Would love to wake up to such a gorgoeus breakfast :)
Aww, thanks, Lucie! Yeah – it’s much easier to get out of bed for this breakfast :D :D
Hi,
I cannot find brown rice sugar, i dont buy on internet. What can i replace for ?
Hi Lisa, you can substitute it with other liquid sweeteners like agave syrup or maple syrup.
Thanks Bianca, i just realize the note in the recipe, i did not see it i think i need glasses. Sorry for asking the question that was already on the recipe. Thank you for sharing the recipe.
no worries, Lisa! I try to provide substitutions in the notes but most of the times I forget. So it’s never a bad idea to ask directly :) I hope you’ll like the raspberry chia pudding!
I’m attempting this with strawberries and sweet freedom syrup since I have neither raspberries nor brown rice syrup.
I made this with strawberries and it didn’t set overnight, it was still liquid the next day.
Heya Shennae, did you use fresh or frozen strawberries? If fresh, they will probably just added too much additional water. If frozen, probably too, but in a lesser amount. A good basic conversion for chia puddings is: 3 tablespoons chia seeds (=1/4 cup) per 1 cup liquid. Best measure the liquid after blending it with the fruit.