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!
Raspberries are in season right now, which means they’re extra bright, juicy, and flavorful — which, in my opinion, is the perfect excuse to make this recipe on repeat.
If you’re like me and love easy, make-ahead breakfasts — then this raspberry chia pudding is about to become your new favorite!
Made with just 5 simple ingredients, like fresh raspberries, chia seeds, and non-dairy milk, it’s naturally sweetened, completely vegan, and takes just minutes to prep. Pop it in the fridge, and breakfast is ready and waiting for you the next morning!
Craving more chia pudding recipes? You’ll love my Matcha Chia Pudding or Chocolate Peanut Butter Chia Pudding (my personal favorite).
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 You’ll Need
- 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.
- Cover & 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.
Pro Tip: Store in small jars for easy, grab-and-go breakfasts during the week!
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 Tips
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!
- More Servings: 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.
Frequently Asked Questions
Can I use frozen raspberries?
Yes! Frozen raspberries work just as well as fresh raspberries.
How long does chia pudding last in the fridge?
Chia pudding lasts for 3-5 days in the fridge.
Is chia pudding good for you?
Yes! Chia seeds are packed with fiber, plant-based omega-3s, and protein — making this a healthy breakfast or snack. Plus, did you know that chia seeds expand when they reach your stomach? This means that they keep you full for longer.
Can I meal prep chia pudding?
Yes! This recipe is perfect for meal prep. I like to store it in these glass jars. Note: this recipe only makes two servings, so you may need double or triple the recipe.
More Chia Pudding Recipes
- Matcha Chia Pudding
- The Best Chia Pudding
- Banana Chia Pudding (Easy & Vegan)
- Chocolate Peanut Butter Chia Pudding
Find all of my healthy breakfast recipes here!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Raspberry Chia Pudding Recipe
Raspberry Chia Pudding
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.
- Cover & 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!