Raspberry Chia Pudding

Raspberry Chia Pudding is a refreshing, naturally sweet, and nutrient-packed treat that I love to make for breakfast, a light snack, or even a healthy dessert. It’s made with just a few simple ingredients—ripe raspberries, chia seeds, milk, and a touch of sweetness. The chia seeds thicken the mixture into a pudding-like texture while adding fiber, protein, and omega-3s. It’s delicious, vibrant, and takes only minutes to prepare.

Why You’ll Love This Recipe

I love how this pudding checks all the boxes—it’s healthy, easy, and tastes like dessert. The raspberries add a tart-sweet flavor that blends perfectly with the creamy base, and the chia seeds do all the work when it comes to thickening. I can prep it the night before and wake up to a ready-made breakfast. It’s dairy-free, gluten-free, naturally vegan, and endlessly customizable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh or frozen raspberries
chia seeds
unsweetened almond milk (or milk of choice)
maple syrup or honey (optional, to taste)
vanilla extract
optional: lemon zest or a pinch of salt for brightness
toppings: fresh raspberries, coconut flakes, granola, or nuts

directions

1. I mash the raspberries in a bowl with the back of a fork or blend them for a smoother texture.

2. I stir in the chia seeds, almond milk, vanilla, and sweetener (if using), and mix until well combined.

3. I let the mixture sit for 5–10 minutes, then stir again to prevent clumping.

4. I cover the bowl or divide into jars and refrigerate for at least 2 hours, or overnight, until thickened.

5. Before serving, I stir again and add toppings like fresh berries, granola, or a drizzle of nut butter if I want more texture or flavor.

Servings and timing

This recipe makes 2 servings.
Preparation time: 5 minutes
Chilling time: 2 hours to overnight
Total time: 2 hours 5 minutes (mostly hands-off)

Variations

• I sometimes mix in coconut milk for a richer, creamier pudding.

• For extra protein, I stir in Greek yogurt or a scoop of protein powder.

• I like to blend the whole mixture for a smooth, mousse-like consistency.

• I layer it in jars with granola and more fruit for a chia pudding parfait.

• I use strawberries, blueberries, or mango when I want to switch up the fruit.

storage/reheating

I store the pudding in sealed jars or containers in the fridge for up to 4 days.
There’s no reheating needed—I enjoy it chilled or at room temperature.
If it thickens too much after sitting, I just stir in a splash of milk to loosen it up before eating.

FAQs

Can I use frozen raspberries?

Yes, I often use frozen raspberries. I thaw them first and either mash or blend them into the mixture.

How do I make the pudding smoother?

To make it smooth, I blend everything together before chilling. It turns into a raspberry chia mousse with no visible seeds.

Is this pudding keto-friendly?

It can be. I skip the maple syrup and use a keto-approved sweetener like stevia or monk fruit, and choose a low-carb milk.

What type of milk works best?

I use almond milk most often, but coconut milk makes it creamier. Any dairy or plant-based milk works depending on your preference.

Why didn’t my chia pudding thicken?

It may need more time, or the chia seeds might be old. I always stir once after 10 minutes and chill it for at least 2 hours to set.

Conclusion

Raspberry Chia Pudding is one of those feel-good recipes I keep on repeat. It’s naturally sweet, filling, and packed with nutrients. Whether I’m prepping it for busy mornings or enjoying it as a light dessert, it never disappoints. With just a few ingredients and almost no effort, I get a creamy, delicious treat that’s as good for my body as it is for my taste buds.