Raspberry Chia Pudding
52
Published Mar 12, 2024, Updated Jan 30, 2025
This post may include affiliate links. Thank you for your support.
This easy raspberry chia pudding is made with greek yogurt and lightly sweetened with maple syrup. It’s the perfect recipe to meal prep for a healthy breakfast or snack.
If you’re looking for more chia pudding recipes try this basic chia pudding, protein chia pudding or chocolate chia mousse.
Why I Love This Recipe
- Delicious – This recipe gives off raspberry cheesecake vibes especially with the creamy addition of greek yogurt and when topped with granola. It’s SO good!
- Versatile – Depending on the time of day I love eating this chia pudding for breakfast, a snack or even dessert.
- Portable – Because it’s made in a jar, you can take this with you on the go.
Ingredients Needed
You only need 7 simple ingredients to whip up the base of this raspberry chia pudding. Here’s what you need:
- fresh raspberries – mashed for the base, plus more for topping, offering a fresh, tart flavor and vibrant color. You can use frozen raspberries if that’s what you have on hand. Just let them thaw slightly so you can mash them easier.
- chia seeds – the star of the show! They absorb the liquid to create a pudding-like texture while providing fiber, omega-3 fatty acids, and protein.
- milk – I like using unsweetened almond milk for this recipe, but whatever dairy-free milk you have on hand will work.
- greek yogurt – adds a rich, creamy texture and a protein boost. I recommend using plain, full fat or 2% yogurt. Try to avoid anything with added sugars!
- maple syrup – the perfect natural sweetener for this chia pudding. Honey is a good substitute. If you need a sugar-free option, just skip the sweetener all together or use a sugar substitute like stevia or monk fruit.
- lemon juice – a splash to brighten the flavors and add a slight tanginess.
- vanilla extract – a nice flavor enhancer that complements the raspberries.
- granola – this is optional, but I love topping this raspberry chia pudding with granola for some crunch and added texture.
How to Make Raspberry Chia Pudding
Just like with all chia seed pudding recipes this one is super easy to make. Just mix, let sit overnight and enjoy!
Step 1: Mix the mashed raspberries, milk, yogurt, chia seeds, maple syrup, lemon juice and vanilla together in a mason jar. Let the mixture sit for 5 minutes, then stir again to break up any chia clumps.
Step 2: Refrigerate for at least 30 minutes, or up to 12 hours for the flavors to meld and the pudding to thicken. Before serving, top with additional raspberries and a sprinkle of granola for crunch.
Recipe Tips
- If you hate the texture of chia pudding, try blending it in a high powered blender like a Vitamix. Once blended, the mixture will be smooth and creamy like a regular pudding instead of a bit seedy like tapioca pudding.
- For a creamier consistency, use coconut milk instead of almond milk.
- If your chia pudding isn’t thick enough, just add more chia seeds to the mixture and let it sit a bit longer.
- If using frozen raspberries you might want to add more chia seeds because the frozen raspberries will release more liquid than fresh berries.
- Feel free to double or triple this recipe to meal prep for the week!
Topping Ideas
Once the chia pudding has set, you’re ready for the best part… the toppings! The base recipe definitely makes a difference, but the toppings are where it’s at. Here are some ideas:
- Extra raspberries – Fresh raspberries not only add a burst of tartness but also make the dish visually appealing with their vibrant color.
- Granola – A sprinkle of your favorite granola adds a satisfying crunch. Try this protein granola for a protein boost.
- Nut butter – Drizzle almond or peanut butter over the top for a creamy, nutty flavor that pairs wonderfully with the tanginess of the raspberries.
- Coconut flakes – Toasted coconut flakes offer a subtle sweetness and a crispy texture.
- Chocolate chips – For a more decadent topping try adding chocolate chips, cacao nibs or melted dark chocolate on top for dessert. Raspberries + chocolate = the ultimate dessert combo!
How to Store Raspberry Chia Pudding
Chia pudding is an awesome meal-prep option because it can be stored for up to 5-7 days in an airtight container in the refrigerator. I like to make and store chia pudding in 16-ounce wide-mouth mason jars. Make a double or triple batch on Sunday to have in the fridge for a quick breakfast, healthy snack or even dessert throughout the week.
More Chia Pudding Recipes
- Mango Chia Pudding
- Banana Split Chia Pudding
- Peanut Butter Chia Pudding
- Blueberry Chia Pudding
- Coconut Chia Pudding
- Tiramisu Chia Pudding
Be sure to check out all of the breakfast recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Raspberry Chia Seed Pudding
Ingredients
- ½ cup fresh raspberries, mashed + more for topping
- 3 Tablespoons chia seeds
- ½ cup unsweetened almond milk, or milk of choice
- ¼ cup plain Greek yogurt
- 1-2 teaspoons maple syrup
- 1 teaspoon lemon juice
- ½ teaspoon vanilla
- granola, for topping, optional
Instructions
- Stir together mashed raspberries, almond milk, Greek yogurt, chia seeds, maple syrup, lemon juice and vanilla in a mason jar. Let sit for 5 minutes then stir the mixture again to get out any clumps that may have formed. Place mixture in the fridge to set, at least 30 minutes but up to 12 hours.
- When ready to enjoy, top with a few raspberries and granola if desired and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of the few breakfast recipes both my partner and I enjoy. Works great, and easy to modify if wanted.
WOO! This is so great, Frankie. I am so glad you are both loving this recipe. Thanks for sharing your review + star rating, I really appreciate it!