Raspberry chia pudding is one of those little breakfasts that feels indulgent and sensible at the same time. It’s a creamy, naturally sweetened chia seed pudding studded with fresh raspberries — perfect for busy mornings, light desserts, or a healthy snack that travels well. This raspberry chia pudding is vegan, easy to make ahead, and a great canvas for seasonal fruit or crunchy toppings.
Why cook this at home
This recipe is quick, budget-friendly, and endlessly adaptable. In about five minutes of hands-on time you’ve got a make-ahead breakfast or snack that’s high in fiber and omega-3s thanks to chia seeds. It’s kid-friendly, fridge-stable, and simple enough to tweak for whatever you have on hand.
“I made this for weekday breakfasts — it’s creamy, tart from the raspberries, and my kids actually ask for it. So easy!” — a happy reader
Using almond milk keeps it light and dairy-free, and swapping sweeteners or fruit makes it a kitchen staple.
How this recipe comes together
This is essentially a soak-and-set recipe. You whisk plant-based milk with chia seeds, flavor with vanilla and maple syrup, gently fold in fresh raspberries, then chill until the seeds swell and the mixture thickens. No cooking required — just time for the chia to gel. The result is a spoonable pudding with little bursts of raspberry.
What you’ll need
1 cup almond milk (or any plant-based milk)
1/4 cup chia seeds
2 tablespoons maple syrup (or sweetener of choice)
1/2 cup fresh raspberries
1 teaspoon vanilla extract
pinch of salt
Substitution tips:
- Use oat, soy, or coconut milk instead of almond for different creaminess.
- Honey works if you’re not strictly vegan; try agave for a neutral sweetness.
- Frozen raspberries can be used — thaw and drain slightly before folding in to avoid watering down the pudding.
- For a nut-free option, choose oat or soy milk.
Step-by-step instructions
- In a bowl, whisk together almond milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt until evenly combined.
- Gently stir in the fresh raspberries, breaking a few slightly to release some juice but leaving most whole for texture.
- Cover the bowl and refrigerate for at least 2 hours or overnight until the chia seeds have absorbed the liquid and the mixture has thickened.
- Stir well before serving to break up any clumps and enjoy your raspberry chia pudding as a healthy breakfast, snack, or dessert.
Best ways to enjoy it
Top with toasted almonds, granola, or a swirl of nut butter for crunch and protein. Serve alongside fresh fruit for brunch, or spoon into small jars for an on-the-go vegan breakfast. For a pretty pairing at a tea or brunch spread, try it with Lemon Raspberry Cookies — the bright lemon notes complement the pudding’s tartness beautifully.
Pairing ideas:
- Fresh fruit salad and a green smoothie for a light summer meal.
- A slice of banana bread or whole-grain toast for a heartier breakfast.
- As a plant-based dessert, finish with shaved dark chocolate.
Storage and reheating tips
Refrigerator: Store in an airtight container for up to 4–5 days. Stir before serving; the texture may thicken as it chills — add a splash of almond milk to loosen if needed.
Freezing: Freeze in portioned jars for up to 1 month. Thaw overnight in the refrigerator; texture may be slightly softer.
Reheating: This pudding is best served cold or at room temperature. If you prefer it warm, gently microwave a single portion for 20–30 seconds and stir, but note the chia texture will change.
Helpful cooking tips
- Whisk vigorously at the start to prevent clumping; check after 10 minutes and whisk again if seeds have sunk.
- For silkier pudding, blend the milk, chia, and maple syrup in a blender for 30 seconds before chilling. This creates a smoother consistency (great for kids).
- Taste the mixture before chilling — adjust sweetness or vanilla. Raspberries add natural tartness, so tweak maple syrup to your preference.
- Use ripe, fragrant raspberries for the best flavor; add a few extra on top for a pretty finish.
Creative twists
- Berry medley: swap half the raspberries for blueberries or strawberries.
- Chocolate raspberry: stir in 1 tablespoon unsweetened cocoa powder for a dessert-like pudding.
- Tropical: use coconut milk and top with toasted coconut and mango.
- Protein boost: mix in a scoop of vanilla or unflavored protein powder after chilling.
- Spiced: add a pinch of cinnamon or cardamom for warm spice notes.
Your questions answered
Q: Can I use frozen raspberries?
A: Yes. Thaw and drain briefly so excess juice doesn’t water down the pudding. You can also mash some into the base for a pink swirl.
Q: How long does chia pudding last in the fridge?
A: Stored airtight, it keeps 4–5 days. Texture may firm up — stir in a splash of milk before serving.
Q: Is this recipe suitable for kids and meal prep?
A: Absolutely. It’s a great make-ahead breakfast or snack. Portion into jars for grab-and-go mornings.
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Lemon Raspberry Cookies
Lemon Raspberry Cookies
Raspberry Chia Pudding
- Total Time: 125 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A creamy, naturally sweetened chia seed pudding studded with fresh raspberries, perfect for busy mornings or healthy snacks.
Ingredients
- 1 cup almond milk (or any plant-based milk)
- 1/4 cup chia seeds
- 2 tablespoons maple syrup (or sweetener of choice)
- 1/2 cup fresh raspberries
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- In a bowl, whisk together almond milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt until evenly combined.
- Gently stir in the fresh raspberries, breaking a few slightly to release some juice but leaving most whole for texture.
- Cover the bowl and refrigerate for at least 2 hours or overnight until the chia seeds have absorbed the liquid and the mixture has thickened.
- Stir well before serving to break up any clumps and enjoy your raspberry chia pudding as a healthy breakfast, snack, or dessert.
Notes
Best served cold or at room temperature. Store in an airtight container for up to 4-5 days. Freeze in portioned jars for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 120 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg