Raspberry Lemon Chia Pudding with Fresh Raspberry Compote Recipe
This refreshing Raspberry Lemon Chia Pudding is a healthy, creamy breakfast or snack option that combines the tartness of lemon with sweet raspberries and nutrient-packed chia seeds. Made with almond milk and lightly sweetened with maple syrup, it’s easy to prepare and can be enjoyed chilled with a vibrant raspberry compote topping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Low Fat
Ingredients
Chia Pudding
- 1 3/4 cups almond milk or nut milk of choice
- 1 cup frozen or fresh raspberries
- 1-2 Tablespoons maple syrup
- 2 Tablespoons lemon juice
- ½ teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 2 scoops collagen (optional)
- 6 Tablespoons chia seeds
Raspberry Compote
- 1 cup raspberries (fresh or frozen)
- 1 Tablespoon maple syrup
Instructions
- Blend the liquid mixture: In a blender, combine the almond milk, 1 cup raspberries, maple syrup, lemon zest, lemon juice, vanilla extract, and collagen if using. Blend on high speed until the mixture is smooth and well incorporated.
- Incorporate chia seeds: Pour the blended mixture into a bowl and stir in the chia seeds evenly to distribute them throughout the liquid.
- Initial stirring: Stir the mixture every 5 minutes for the first 15 minutes. At first, the mixture will be thin, but the chia seeds will gradually absorb the liquid and thicken it to a pudding-like consistency.
- Refrigerate: Cover the bowl and refrigerate the pudding for at least 2 hours or preferably overnight to allow it to set fully. If you prefer a thinner consistency, add additional nut milk before serving.
- Prepare raspberry compote: Place 1 cup raspberries and 1 tablespoon maple syrup in a small saucepan over medium-low heat. Cover the pan, and once the mixture begins bubbling, reduce the heat to low. Use a fork or wooden spoon to mash the fruit gently.
- Simmer compote: Continue cooking the mashed raspberries over low heat for 5 to 10 minutes, mashing occasionally until a smooth, thick fruit sauce forms. Note that if using frozen strawberries instead, cooking time may be longer.
- Cool and store compote: Remove the compote from heat and allow it to cool slightly. It will thicken further as it cools. The compote can be served warm or at room temperature and stored in the refrigerator for up to 5 days.
- Serve: Spoon the chilled chia pudding into serving dishes and top with the raspberry compote. Enjoy it as a delicious breakfast, snack, or dessert.
- Storage: The pudding will keep well refrigerated for up to 5 days for convenient make-ahead enjoyment.
Notes
- For vegan version, omit collagen or use a plant-based collagen alternative.
- Maple syrup amounts can be adjusted to taste or substituted with honey if preferred.
- Additional toppings such as nuts, seeds, or fresh fruit can enhance texture and flavor.
- Stirring during the initial setting phase helps to prevent clumping of chia seeds.
- If a thinner pudding is desired, add more almond or nut milk before serving.
- Using fresh raspberries will give a brighter flavor; frozen raspberries work well but may alter the texture slightly.
