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Fresh Kiwi and Raspberry Chia Pudding

fresh kiwi and raspberry chia pudding - featured image

A quick and easy chia pudding with fresh kiwi and raspberries, perfect for a refreshing and nourishing morning boost.

Ingredients

Scale
  • 3 tablespoons chia seeds
  • 1 cup (8 fl oz) unsweetened almond milk (or milk of choice)
  • 1 to 2 tablespoons maple syrup or honey
  • 1/2 teaspoon pure vanilla extract
  • 2 ripe kiwis, peeled and diced
  • 1/2 cup fresh or frozen raspberries
  • 1 teaspoon fresh lemon juice (optional)

Instructions

  1. In a medium bowl or jar, whisk together 1 cup (8 fl oz) of your chosen milk with 3 tablespoons of chia seeds until well combined.
  2. Add 1 to 2 tablespoons of maple syrup or honey and 1/2 teaspoon of pure vanilla extract. Stir thoroughly to prevent clumping.
  3. Cover the bowl or jar and refrigerate for at least 4 hours, ideally overnight. Stir again after 15 minutes to break up any clumps.
  4. While the pudding is soaking, peel and dice 2 ripe kiwis into bite-sized pieces. Rinse and drain 1/2 cup of fresh raspberries or thaw frozen raspberries slightly.
  5. Once the chia pudding has set, gently fold in the chopped kiwi and raspberries, reserving a few pieces to garnish on top.
  6. If desired, add 1 teaspoon of fresh lemon juice to brighten the flavors.
  7. Spoon the pudding into individual bowls or jars. Top with reserved fruit and optionally sprinkle extra chia seeds or mint leaves.
  8. If pudding is too thick, stir in a splash of milk to loosen before serving.

Notes

Stir the chia seeds into the milk again after 10-15 minutes to prevent clumping. Use room temperature milk for faster thickening. Adjust sweetness to taste. For a smoother pudding, blend some fruit with the milk before adding chia seeds. Store covered in the fridge up to 3 days. Do not reheat to preserve fresh fruit texture.

Nutrition

Keywords: chia pudding, kiwi, raspberry, healthy breakfast, quick breakfast, vegan, gluten-free, dairy-free, morning boost