Quick Summary
This Raspberry Chia Pudding is an easy, healthy make-ahead recipe made with blended raspberries, almond milk, chia seeds, and a touch of maple syrup. It’s naturally vegan, gluten-free, and perfect for breakfast, snacks, or dessert. Creamy, lightly sweet, and packed with fiber, this raspberry chia pudding is a fresh, nourishing option you’ll want on repeat.
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Easy Raspberry Chia Pudding You Can Make Ahead
If you love breakfast recipes that are easy, colorful, and packed with flavor, this raspberry chia pudding is for you.
Blending the raspberries with milk gives it ultimate berry flavor and a beautiful pink color that makes it almost too pretty to eat. You can use fresh or frozen berries, which means it’s just as delicious year-round.
It’s creamy, naturally sweet, and packed with protein and fiber, making it a great make-ahead breakfast, snack, or even dessert. Easy to customize with toppings like granola, fresh berries, or a drizzle of nut butter. Bonus, my kids love it!
Ingredients with Helpful Notes
- Unsweetened Vanilla Almond Milk: Use your favorite dairy-free milk. Almond milk keeps it light, but oat milk or coconut milk will make it extra creamy.
- Raspberries (Fresh or Frozen): Fresh raspberries give a bright, fresh flavor, but frozen raspberries are super convenient and work beautifully once blended.
- Pure Maple Syrup: Adds gentle sweetness without overpowering the berries. You can adjust to taste or use honey if not vegan.
- Pure Vanilla Extract: Enhances the sweetness and rounds out the berry flavor.
- Almond Extract (Optional): Just a tiny amount adds a subtle bakery-style flavor that pairs really well with raspberries.
- Chia Seeds: These are the thickening agent and nutritional powerhouse. Make sure they’re fresh for the best texture.
- Toppings: Fresh raspberries, granola, shredded coconut, nut butter, chocolate chips, this is where you can have fun and make it your own.
Tips for Making Raspberry Chia Pudding
- Blend the base well: Make sure the raspberries are fully blended for a smooth, even texture.
- Stir twice: Stir once when you add the chia seeds, then again after about 15 minutes to prevent clumping.
- Give it time: While it thickens in about an hour, overnight chia pudding has the best texture.
- Adjust thickness: If the pudding is too thick after chilling, stir in a splash of milk before serving.
- Sweeten to taste: Raspberries can vary in tartness, feel free to adjust the sweetness slightly.
How to Store
Store raspberry chia pudding in an airtight container or jar in the refrigerator for up to 5 days. This makes it perfect for meal prep. Add toppings right before serving for the best texture and flavor.
When and How to Serve It
This creamy, make-ahead treat is as flexible as it is delicious! Here are some of my favorite ways to enjoy it:
- Breakfast: Prep a jar the night before, top with fresh berries and granola, and grab it on the go.
- Snack: It’s the perfect afternoon or anytime pick-me-up!
- Dessert: Layer with chocolate chips, nut butter, or shredded coconut for a treat that feels indulgent without being too sweet.
Raspberry Chia Pudding
Creamy raspberry chia pudding made with blended raspberries, almond milk, chia seeds, and a touch of maple syrup. A healthy, make-ahead breakfast or snack that’s naturally vegan and gluten-free.
- 3/4 cup unsweetened vanilla almond milk, or your favorite milk
- 1/2 cup raspberries, fresh or frozen
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract, optional
- 1/4 cup chia seeds
- Toppings: fresh raspberries, granola, coconut, nut butter, chocolate chips, etc.
Calories: 183kcal, Carbohydrates: 20g, Protein: 10g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Sodium: 127mg, Potassium: 156mg, Fiber: 10g, Sugar: 8g, Vitamin A: 21IU, Vitamin C: 8mg, Calcium: 265mg, Iron: 2mg
Keywords chia seeds, milk, raspberry
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