Raspberry Chia Pudding Recipe with step by step photos and video – Gorgeous, healthy and delicious chia seed pudding with fresh raspberries, milk, vanilla and honey. A perfect grab & go breakfast!

This easy Raspberry Chia Pudding is a wonderful breakfast idea that is loaded with antioxidants, fiber, protein and iron. You will only need 5 ingredients and 5 minutes to make this healthy grab & go breakfast.

What is Chia Pudding?

Chia pudding is a super healthy, creamy and no-cook kind of dessert/pudding. The pudding is made with liquids such as milk, coconut milk or any plant milk and pureed fruits. To get the pudding-like consistency, you will need to add chia seeds to the flavored and sweetened liquids and let it sit for 1-3 hours or overnight.

Is Raspberry Chia Pudding Vegan?

This recipe required honey and milk. However, you can make it vegan-friendly by substituting milk and honey with your favorite plant-based ingredients. Any vegan milk and sweetener will work for this recipe.

How long can you keep Chia Seed Pudding in the fridge?

You can easily store this pudding for a couple of days and it’s a perfect make-ahead breakfast recipe.

This refreshing and healthy raspberry chia pudding is simple to prepare, perfect as a breakfast, snack, or dessert!

Ingredients (Serves 1; scale up for more servings)

  • 1 cup raspberries (fresh or frozen, rinsed)
  • 1 cup plant-based or dairy milk (e.g., almond, oat, soy, or regular milk)
  • ½ tsp vanilla essence (for a hint of sweetness and flavor)
  • 2 tbsp honey (or maple syrup for a vegan option)
  • ¼ cup chia seeds

Instructions

  1. Prepare the Raspberry Base:
    • Place the rinsed raspberries, milk, vanilla essence, and honey in a blender.
    • Blend on high until the mixture is smooth and creamy. Taste and adjust sweetness if needed by adding more honey or maple syrup.
  2. Incorporate Chia Seeds:
    • Pour the raspberry mixture into a medium-sized bowl.
    • Add the chia seeds and whisk well to ensure they are evenly distributed and don’t clump together.
  3. Set the Mixture:
    • Cover the bowl with a lid or plastic wrap.
    • Refrigerate for at least 3 hours, or ideally overnight, to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
  4. Final Touches:
    • Before serving, remove the pudding from the refrigerator and give it a good stir to ensure an even texture.
    • Spoon the pudding into serving bowls or glasses.
  5. Garnish and Serve:
    • Top with fresh raspberries, a drizzle of honey (optional), or other toppings like granola, shredded coconut, or sliced almonds.
    • Serve immediately and enjoy!

Tips & Variations

  • For a creamier pudding, use coconut milk.
  • Add a pinch of cinnamon or cardamom for extra flavor.
  • Store leftovers in the fridge for up to 3 days.

Raspberry Chia Pudding Recipe

This creamy, nutrient-packed raspberry chia pudding is easy to make and perfect for any time of day. It’s full of antioxidants, fiber, and omega-3s!

Ingredients (Serves 1; scale up for more servings)

  • 1 cup raspberries (fresh or frozen, rinsed)
  • 1 cup milk (plant-based or dairy, e.g., almond, oat, soy, or regular milk)
  • ½ tsp vanilla essence (optional, for flavor)
  • 2 tbsp honey (or maple syrup for a vegan option)
  • ¼ cup chia seeds

Instructions

  1. Blend the Base:
    • Combine the raspberries, milk, vanilla essence, and honey in a blender.
    • Blend until smooth and creamy. Taste and adjust sweetness if desired.
  2. Incorporate Chia Seeds:
    • Pour the blended mixture into a bowl or jar.
    • Stir in the chia seeds thoroughly, ensuring they are evenly distributed to avoid clumping.
  3. Set and Chill:
    • Cover the bowl or jar with a lid.
    • Place it in the refrigerator and let it sit for at least 3 hours, or preferably overnight, to allow the chia seeds to absorb the liquid and form a pudding-like texture.
  4. Serve and Enjoy:
    • Before serving, stir the pudding well to break up any clumps and ensure a consistent texture.
    • Spoon the pudding into serving bowls or glasses.
    • Garnish with fresh raspberries, a drizzle of honey (optional), or toppings like granola, shredded coconut, or chopped nuts.

FAQ: Frequently Asked Questions

1. Can I use frozen raspberries?
Yes! Frozen raspberries work just as well as fresh ones. Just let them thaw slightly before blending, or blend them directly if your blender can handle frozen fruits.

2. What’s the best type of milk to use?
You can use any milk you prefer. Plant-based options like almond, coconut, or oat milk work wonderfully for a vegan or dairy-free version.

3. How do I make it sweeter without honey?
For a vegan option, use maple syrup or agave nectar. Alternatively, you can blend in a few soaked dates or a ripe banana for natural sweetness.

4. How long can I store chia pudding?
Chia pudding can be stored in the refrigerator in an airtight container for up to 3 days. Stir before serving if it has thickened too much.

5. What can I use as toppings?
Fresh raspberries are a classic choice, but you can also try:

  • Sliced bananas
  • Granola
  • Shredded coconut
  • Dark chocolate shavings
  • Chopped nuts (e.g., almonds or walnuts)

6. Why is my chia pudding too runny or thick?

  • If too runny: Add a tablespoon of chia seeds, stir, and refrigerate for an extra hour.
  • If too thick: Stir in a splash of milk to loosen the consistency.

7. Can I skip blending the raspberries?
Yes! You can mash the raspberries with a fork or leave them whole for a chunkier texture. However, blending creates a smooth and creamy base.

8. Is this recipe suitable for meal prep?
Absolutely! Prepare the pudding in individual jars and store them in the fridge for a quick grab-and-go breakfast or snack.

Enjoy your nutritious and delicious raspberry chia pudding! 😊