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Raspberry Protein Chia Seed Pudding, topped with fresh raspberry and mint leaf on top served on a marble tray

Raspberry Chia Seed Pudding

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Created by Mariam Ezzeddine
This Raspberry Protein Chia Seed Pudding is a nutritious and delicious way to start off your day or as an afternoon snack! Super easy to whip up, this creamy raspberry chia pudding is an absolute dream. Make a large batch to enjoy throughout the week!
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 serving
serving

Ingredients

  • 3 Tbsps. chia seeds
  • 2 Tbsps. vanilla protein powder
  • 1 Tbsp maple syrup
  • 1 tsp vanilla
  • ¾ cup almond milk
  • pinch salt
  • 1 cup raspberries, mashed fresh or frozen, plus more for garnish

Instructions

  • Mix all the ingredients, in a small bowl. Cover the bowl with plastic food wrap and leave it at room temperature to thicken, for about 1 hour.
  • Once it has thickened, stir together again, and add a little bit more milk if needed.
  • Garnish with extra raspberries.
  • Store chia pudding refrigerated in an airtight container or in a bowl covered with plastic wrap. Store without fruits for about 1 week. If stored with fruits consume the same day.

Notes

  • You can mash the raspberries with a potato masher, a fork, a spoon, or pulse it in a food processor.
  • Fresh raspberries have a stronger taste than frozen raspberries.
  • Frozen raspberries have more liquid so I recommend adding either less almond milk or more chia seeds to the mixture.
  • Alternatively, if you don’t want to mash the raspberries, you can blend them in a blender with the almond milk to combine. 
  • Chia seeds don’t have any taste to them on their own and take on the flavor of the liquid it is in. In this case, your chia pudding will taste like raspberries!
  • Don’t have maple syrup? Feel free to swap for honey or agave.
  • I suggest using real vanilla extract and not artificial since you aren’t cooking this recipe and you’ll taste the extract.
  • You can easily scale this recipe up to multiple servings.
  • If you’re not a fan of almond milk, feel free to use cashew milk, soy milk, coconut milk, or dairy milk.
  • Make this into a dessert by topping it with whipped cream, shaved chocolate, and sprinkles!

Nutrition

Calories: 483kcal | Carbohydrates: 54g | Protein: 29g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 330mg | Potassium: 534mg | Fiber: 24g | Sugar: 19g | Vitamin A: 64IU | Vitamin C: 32mg | Calcium: 709mg | Iron: 4mg
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