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Raspberry Chia Pudding – Overnight Easy Pudding

This Raspberry Chia Pudding – Overnight Easy Pudding is awesome, and easy to whip up. You can make it night before and therefore enjoy it for breakfast without any hassle. I say its quick and easy because there is no whisking on the stovetop, and no baking required.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 cup raspberries, fresh (plus a few to top off)
  • 1 cup milk of choice (I used reduced-fat milk (2%)
  • 1/4 tsp vanilla extract
  • 1 and 3/4 tbsp maple syrup
  • 1/4 cup chia seeds

Equipment

  • Blender

Method
 

  1. Rinse the raspberries and place them in a high-speed blender. Further add in milk, vanilla extract, and maple syrup. Blend it until it's a smooth and fine raspberry milk.
  2. Fill the raspberry milk mixture in a glass container and add the chia seeds. Give it a good mix, cover the container and place it in the fridge to thicken a bit for about 4-5 hours or overnight.
  3. Top with a few raspberries before serving.