Jammy Chia Pudding (Raspberry)

Stir the chia seeds in thoroughly right after mixing them into the warm fruit — chia seeds clump together fast, and a good initial stir is what keeps them evenly suspended instead of forming clumps as the pudding sets.

Notes: The initial 5-minute stir is important — chia seeds clump quickly. Stir twice before chilling for the smoothest texture. Oat milk gives the creamiest result but any dairy-free milk works.

Storage: Store covered in the fridge for up to 3 days. The pudding will continue to thicken. Stir before serving and thin with a splash of milk if needed.

Swaps: Use frozen blueberries or strawberries instead of raspberries for a different jammy flavor. Swap maple syrup for agave or a Medjool date blended with the milk.

Tips: Make 2-3 jars at once for an easy meal-prep breakfast or snack throughout the week. For a thicker pudding, increase chia seeds to 40 g (5 tbsp) or reduce milk slightly.

This recipe leans on a handful of key ingredients to get its flavor and texture right. The frozen or fresh raspberries adds bright sweetness and a pop of color. The chia seeds acts as a natural binder and adds a subtle thickening effect. The –2 tbsp maple syrup brings natural sweetness with a hint of caramel depth. The fresh blueberries or raspberries adds bright sweetness and a pop of color.