Description
A silky, slightly tart make-ahead breakfast or dessert that combines fresh raspberries with creamy chia seeds and warm maple syrup.
Ingredients
Scale
- 1 cup milk (240 ml) — whole milk or unsweetened almond/oat milk for dairy-free
- 1/4 cup chia seeds (40 g)
- 3/4 cup fresh or thawed raspberries (110 g)
- 2 tbsp pure maple syrup (30 ml), more to taste
- 1/2 tsp vanilla extract
- Pinch of fine sea salt
- Optional toppings: extra raspberries, toasted nuts, coconut flakes, granola
Instructions
- Combine raspberries, maple syrup, and vanilla in a blender and pulse until mostly smooth, or mash with a fork for a chunkier texture.
- Whisk the raspberry purée into the milk, add the chia seeds and salt, then stir well to prevent clumping.
- Transfer to jars or a container, cover, and refrigerate at least 4 hours or overnight, stirring once after 10 minutes to break up pockets.
- Finish with extra maple and toppings before serving.
Notes
For ultra-smooth texture, blend raspberries with the milk and maple syrup and then strain through a fine mesh for a seedless purée.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg