Raspberry Chia Pudding
This raspberry chia pudding recipe is a healthy breakfast or snack made with fresh raspberries, chia seeds, and non-dairy milk. Just 6 ingredients and perfect for meal prep!
If you’re like me and love easy make-ahead breakfasts, then this raspberry chia pudding is about to become your new favorite!
Raspberries are in season right now, which means they’re extra bright, juicy, and flavorful. In my opinion, it’s the perfect excuse to make this! You only need 5 simple ingredients, including fresh raspberries, chia seeds, and non-dairy milk. It’s naturally sweetened, completely vegan, and takes 5 minutes to prep.
Table of Contents
Why You’ll Love This Raspberry Chia Pudding
- Only 5 Ingredients: Vegan, gluten-free, and plant-based.
- Naturally Sweet: Sweetened with real raspberries and maple syrup.
- Meal Prep Friendly: Make a batch for grab-and-go breakfasts all week long!
- Delicious Flavor: Most importantly, it’s delicious! It tastes like raspberry cheesecake pudding…if that’s a thing, lol.
Ingredients Needed
- Raspberries: Since raspberries are in season, I like to use fresh ones, but frozen raspberries work perfect too!
- Chia Seeds: These power-packed seeds absorb the liquid, creating a thick, pudding-like texture Plus, chia seeds are packed with fiber, omega-3 fatty acids, and protein to fuel your day.
- Non-Dairy Milk: I like soy milk, but any dairy-free milk will work.
- Non-Dairy Yogurt: For a thick, creamy, pudding-like texture. I use plain or vanilla yogurt.
- Maple Syrup: The perfect natural sweetener to contrast the slight tartness of the raspberries.
- Vanilla Extract: Just a drop to enhance all the flavors.
How to Make Raspberry Chia Pudding
This vegan chia pudding recipe couldn’t be easier. Just blend, mix, refrigerate, and enjoy!
- Blend the ingredients: Add the raspberries, non-dairy milk, maple syrup, and vanilla extract to a blender. Blend until smooth and creamy.
- Stir in the chia seeds: Pour the blended mixture into a bowl or jar, then stir in the chia seeds and non-dairy yogurt. Let it sit for 5 minutes, then stir again.
- Refrigerate: Finally, cover and refrigerate for at least 4 hours, or overnight. The chia seeds will absorb the liquid and create a thick, pudding-like consistency.
Topping Ideas
Now, here comes the fun part! The best part about chia pudding is piling on the toppings! Here are some of my favorite toppings:
- Fresh Berries: Top with extra raspberries for a burst of fresh tartness (and a pretty presentation!).
- Coconut Flakes: Toasted or shredded coconut add a little sweetness.
- Granola: A sprinkle of granola adds a delicious crunch.
- Nut Butter: Almond butter or cashew butter tastes sooo delicious drizzled on top.
- Chocolate Chips: Because raspberries + chocolate = heaven!! You could also use cacao nibs for a healthier option.
Storage & Meal Prep
Here are my tips on how to store your chia pudding for healthy, make-ahead breakfasts all week long:
- Fridge: Store in airtight jars or containers for up to 4–5 days. The texture will become thicker and creamier as it sits.
- Meal Prep: Divide the mixture into small jars or containers and pack your favorite toppings for an easy grab-and-go breakfast. I would store the toppings separately. It’s best to add them on fresh!
This recipe makes 2 servings, so if you’d like, make a double or triple batch at the start of the week to have in the fridge for a quick breakfast, healthy snack, or fruity dessert throughout the week.
FAQs
Yes! Frozen raspberries work just as well as fresh raspberries.
Chia pudding lasts for 3-5 days in the fridge.
More Chia Pudding Recipes
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Raspberry Chia Pudding
Equipment
Ingredients
- 1 cup raspberries, fresh or frozen
- 1 cup non-dairy milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 5 tbsp chia seeds
- ½ cup non-dairy yogurt
Instructions
- Blend the ingredients: Add the raspberries, non-dairy milk, maple syrup, and vanilla extract to a blender. Blend until smooth and creamy.
- Stir in the chia seeds: Pour the blended mixture into a bowl or jar, then stir in the chia seeds and non-dairy yogurt. Let it sit for 5 minutes, then stir again.
- Refrigerate: Finally, cover and refrigerate for at least 4 hours, or overnight. The next morning, add your desired toppings and enjoy!
I didn’t have raspberries on hand so I made this with frozen blueberries, it was delicious! I made it the night before and in the morning I put hemps seeds on it. I will definitely make this again! Thank you!
Ooo sounds delicious with the blueberries, I’m going to try that too! So happy to hear you enjoyed it, Cynthia, thanks for sharing!