Raspberry Chia Pudding

This Raspberry Chia Pudding is a vibrant, nutritious dish perfect for breakfast, a midday snack, or even a light dessert. Made with just a handful of wholesome ingredients, it blends the tart brightness of raspberries with creamy plant-based milk and the nutrient-packed goodness of chia seeds. It’s refreshing, satisfying, and comes together in minutes—ideal for meal prep or busy mornings.

Why You’ll Love This

• Plant-based & dairy-free: Perfect for vegan and lactose-intolerant diets.
• Quick to make: Just blend, mix, and chill—no cooking required.
• Naturally sweetened: Uses maple syrup for a refined sugar-free option.
• Rich in fiber & omega-3s: Chia seeds boost digestive and heart health.
• Make-ahead friendly: Great for prepping the night before for grab-and-go convenience.

Ingredients

• ½ cup fresh or frozen raspberries (thawed if frozen)
• ¾ cup almond milk or coconut milk
• 1 tbsp maple syrup
• ½ tsp vanilla extract
• ¼ cup chia seeds

Instructions

1. Blend: Add raspberries, almond milk, maple syrup, and vanilla extract to a blender. Blend until smooth.
2. Mix: Pour the blended mixture into a bowl. Add the chia seeds and whisk well to combine.
3. Chill: Transfer to the fridge and let set for at least 1 hour, or ideally overnight, to thicken.
4. Serve: Stir before serving and top with your favorite toppings such as fresh fruit, granola, or coconut flakes.

Tips / Storage / FAQs

Tips:

• For thicker pudding, let it chill overnight.
• Use a whisk or shake in a sealed jar to help prevent clumping.
• If the pudding is too thick, stir in a splash more milk before serving.

Storage:

• Store in the refrigerator in an airtight container for up to 5 days.
• Great for meal prep—portion into jars or containers ahead of time.

FAQs:
Can I use other berries? Yes, blueberries, strawberries, or blackberries work well.
Is this freezer-friendly? Not ideal, as the texture of chia pudding doesn’t hold well when frozen.
Can I use honey instead of maple syrup? Yes, if you’re not vegan. Adjust to taste.
Can I use dairy milk? Absolutely, any milk works—it will just affect the flavor slightly.

Final Thoughts

Raspberry Chia Pudding is a versatile, nourishing recipe that checks all the boxes—it’s easy, flavorful, healthy, and beautiful enough to serve to guests. Keep it in your rotation for quick breakfasts or wholesome snacks that feel indulgent but fuel your day the right way.

The Goods

Raspberry Chia Pudding

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This Raspberry Chia Pudding recipe is vegan, naturally sweetened, and packed with fiber. A delicious and healthy breakfast or snack made in just 10 minutes.

Course Breakfast

Cuisine American

Recipes

• ½ cup fresh or frozen raspberries thawed if frozen
• ¾ cup almond milk or coconut milk
• 1 tbsp maple syrup
• ½ tsp vanilla extract
• ¼ cup chia seeds

Instructions

• Blend: Add raspberries, almond milk, maple syrup, and vanilla extract to a blender. Blend until smooth.
• Mix: Pour the blended mixture into a bowl. Add the chia seeds and whisk well to combine.
• Chill: Transfer to the fridge and let set for at least 1 hour, or ideally overnight, to thicken.
• Serve: Stir before serving and top with your favorite toppings such as fresh fruit, granola, or coconut flakes.

Notes

For thicker pudding, let it chill overnight.

Use a whisk or shake in a sealed jar to help prevent clumping.

If the pudding is too thick, stir in a splash more milk before serving.

Storage:

Store in the refrigerator in an airtight container for up to 5 days.

Great for meal prep—portion into jars or containers ahead of time.

FAQs:
Can I use other berries? Yes, blueberries, strawberries, or blackberries work well.
Is this freezer-friendly? Not ideal, as the texture of chia pudding doesn’t hold well when frozen.
Can I use honey instead of maple syrup? Yes, if you’re not vegan. Adjust to taste.
Can I use dairy milk? Absolutely, any milk works—it will just affect the flavor slightly.