Raspberry Chia Pudding

This Raspberry Chia Pudding is one of my favorite healthy treats—sweet, tangy, and naturally nourishing. I blend fresh or frozen raspberries with a touch of sweetener and mix them into creamy chia pudding for a refreshing, satisfying snack or breakfast. It’s full of fiber, omega-3s, and antioxidants, and I love how easy it is to prep ahead.

Why You’ll Love This Recipe

I love how this pudding takes just minutes to make and keeps me full for hours. The chia seeds soak up the liquid and transform into a thick, pudding-like texture, while the raspberries add a burst of fruity flavor. It’s naturally gluten-free, dairy-free (if I choose a plant-based milk), and can be sweetened however I like. Whether I eat it for breakfast or dessert, it always hits the spot.

Ingredients

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

• Chia seeds

• Unsweetened almond milk (or any milk of choice)

• Fresh or frozen raspberries

• Maple syrup, honey, or sweetener of choice

• Vanilla extract (optional)

• Pinch of salt (optional, enhances flavor)

• Fresh raspberries or shredded coconut for topping (optional)

Directions

1. I mash or blend the raspberries with sweetener and vanilla extract until smooth. If I want a smoother texture, I strain out the seeds, but I usually keep them in for extra fiber.

2. In a bowl or jar, I whisk together the chia seeds, milk, and raspberry mixture until fully combined.

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

4. I cover and refrigerate for at least 2 hours, or overnight, until it thickens into a pudding-like consistency.

5. Before serving, I stir it again and top with fresh raspberries, shredded coconut, or a drizzle of extra sweetener if I like.

Servings and timing

This recipe makes about 2 servings. It takes just 5–10 minutes to prepare, plus 2 hours (or overnight) to chill and thicken.

Variations

Sometimes I mix in a scoop of protein powder or Greek yogurt for extra protein. I’ve also layered it with granola or almond butter to make it more filling. If I’m craving dessert, I swirl in a bit of melted dark chocolate or top it with cacao nibs. I like swapping raspberries for strawberries, blueberries, or mango when I want a different fruit profile.

Storage/Reheating

I store the chia pudding in airtight containers or jars in the fridge for up to 4–5 days. It doesn’t need to be reheated—it’s best enjoyed chilled or at room temperature. If it thickens too much, I stir in a splash of milk before serving.

FAQs

Can I use frozen raspberries?

Yes, I thaw them first and blend or mash as I would fresh. They work just as well and make this easy to prepare year-round.

How do I make the pudding thicker?

I simply add a little more chia seeds. If it’s too thin after chilling, I stir in an extra teaspoon and let it sit another 30 minutes.

Is it sweet enough without added sugar?

If my raspberries are very ripe, sometimes I skip the sweetener. But a small amount of maple syrup or honey really brings out the flavor.

Can I blend the whole pudding for a smoother texture?

Absolutely. I blend everything after it sets if I want a smooth, mousse-like consistency instead of the classic tapioca texture.

Is this suitable for meal prep?

Yes, it’s perfect for meal prep. I portion it into jars for the week, and it holds up well without separating or spoiling.

Conclusion

Raspberry Chia Pudding is a simple, beautiful recipe that always makes me feel good. It’s quick, nourishing, and totally customizable to my taste. Whether I enjoy it as a light breakfast, a post-workout snack, or a healthy dessert, it’s a delicious way to get more nutrients into my day without any fuss.