Chia pudding
Indulge in a healthy and delicious chia pudding made with almond milk, stevia leaf sweetener, and a hint of vanilla and cinnamon. Topped with fresh raspberries, this easy-to-make treat is perfect for breakfast or a snack. Enjoy a guilt-free dessert that’s packed with nutrients and flavor!
- 15 Mar 2025
- Cook time 0 min
- Prep time 10 min
- 1 Servings
- 6 Ingredients
Chia pudding is a simple, nutritious, and delicious dish that can be enjoyed as a healthy breakfast, snack, or dessert. This recipe integrates the wholesome goodness of chia seeds with the delightful taste of raspberries and a hint of cinnamon and vanilla. It’s perfect for those looking to incorporate more fiber and omega-3 fatty acids into their diet. The addition of almond milk makes it a great option for those who are lactose intolerant or following a plant-based diet.
Ingredients:
Instructions:
- In a medium-sized mixing bowl, add 1 oz (27g) of chia seeds, 1 tsp (3g) of stevia leaf sweetener, and 1/4 tsp (0.65g) of cinnamon. Mix thoroughly to ensure the dry ingredients are well combined.
- Pour 1 cup (240g) of almond milk into the bowl with the dry ingredients. Stir in 1/4 tsp (1.05g) of vanilla extract. Stir the mixture well to make sure the chia seeds are evenly distributed and fully immersed in the liquid.
- Using a whisk or fork, mix the ingredients vigorously for about 1-2 minutes. This helps to prevent the chia seeds from clumping together and ensures they are evenly distributed through the liquid.
- Allow the mixture to sit for about 5 minutes, then give it another good stir. This helps to make sure the chia seeds don’t settle at the bottom and promotes even thickening.
- Cover the bowl with plastic wrap or transfer the mixture into an airtight container. Place it in the refrigerator for at least 2 hours or overnight. This allows the chia seeds to absorb the liquid and form a pudding-like consistency.
- After the chia pudding has set and thickened, give it a final stir. Divide the pudding into individual serving bowls or cups.
- Wash and drain 1 cup (250g) of fresh raspberries. Distribute them evenly over each serving of the chia pudding.
- Your delicious chia pudding is now ready to enjoy! You can add additional toppings like nuts, seeds, or a drizzle of honey if desired.
Tips:
- Ensure you stir the chia seeds well initially to prevent them from clumping together.
- Let the mixture sit for at least 2 hours or overnight in the refrigerator to allow the chia seeds to fully absorb the liquid and achieve a pudding-like consistency.
- For a creamier texture, you can blend the mixture before refrigerating it.
- Feel free to adjust the sweetness to your liking by adding more or less stevia leaf sweetener or by using another sweetener of your choice.
- If you prefer a different milk, such as coconut milk or cow’s milk, they can be substituted in equal measure.
- Top with fresh raspberries just before serving for a burst of flavor and a beautiful presentation.
- Store leftover chia pudding in an airtight container in the refrigerator and consume within 3-4 days.
This chia pudding is not only easy to make but also incredibly versatile. Feel free to experiment with different types of milk or sweeteners, and you can even top it with other fruits, nuts, or granola. Enjoy this chia pudding as a satisfying breakfast, a mid-day snack, or a guilt-free dessert and reap the nutritional benefits while delighting your taste buds.
| Nutrition Facts | |
|---|---|
| Serving Size | 520 grams |
| Energy | |
| Calories 310kcal | 15% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 27g | 69% |
| Sugar 12g | 12% |
| Fat | |
| Fat 13g | 16% |
| Saturated 1.24g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 60mg | 11% |
| Vitamin B1 0.26mg | 21% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 4.19mg | 26% |
| Vitamin B6 0.27mg | 16% |
| Vitamin B9 63ug | 17% |
| Vitamin B12 0.82ug | 34% |
| Vitamin C 63mg | 73% |
| Vitamin E 10mg | 69% |
| Vitamin K 20ug | 17% |
| Minerals | |
| Calcium, Ca 660mg | 51% |
| Copper, Cu 0.54mg | 60% |
| Iron, Fe 4.66mg | 42% |
| Magnesium, Mg 170mg | 40% |
| Phosphorus, P 390mg | 31% |
| Potassium, K 570mg | 17% |
| Selenium, Se 16ug | 29% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 2.77mg | 25% |
| Water | |
| Water 450g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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