Go Back

Raspberry Chia Pudding

A deliciously simple and healthy dessert or breakfast made with chia seeds and raspberries, perfect for meal prep and customization.
Print Recipe
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 3 jars
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup fresh or frozen raspberries If frozen, thaw slightly for blending.
  • 1/4 cup chia seeds The magic thickeners; swap for golden chia for a lighter color.
  • 1 1/2 cups milk of choice Almond, oat, soy, or cow’s milk — each gives a different richness.
  • 2 to 3 tablespoons maple syrup or honey Use agave for a vegan version.
  • 1/2 teaspoon vanilla extract Or a scrape of vanilla bean for a more aromatic pudding.
  • 1 pinch salt Balances the sweetness.
  • 2 tablespoons Greek yogurt Optional for extra creaminess.
  • 1 tablespoon cocoa powder Optional for a chocolate-berry twist.

Method
 

Preparation
  1. In a blender, pulse the raspberries with 1/4 cup of the milk until smooth. Press through a fine sieve if you prefer a seed-free fruit purée.
  2. In a medium bowl, whisk together the raspberry purée, remaining milk, maple syrup, vanilla extract, and pinch of salt until combined and slightly frothy.
  3. Stir in the chia seeds, making sure they are evenly distributed so no clumps form. If using, fold in Greek yogurt for extra creaminess.
  4. Let the mixture sit for 10 minutes, then stir again to break up any settling chia.
  5. Divide the mixture into jars or bowls, cover, and refrigerate for at least 2 hours or overnight.
Serving
  1. Before serving, give each jar a gentle stir. Top with fresh raspberries, granola, toasted coconut, or a drizzle of honey.

Notes

For a nuttier flavor, use almond or cashew milk. For a creamier body, oat milk is recommended. Consider adding extra fruit like strawberries or blueberries at serving.