Creamy Raspberry Chia Pudding

Raspberry Chia Pudding served in a glass jar with fresh raspberries and granola

Taha Ayad

There’s something magical about waking up to a breakfast that feels like a treat yet keeps you feeling light and energized all morning. This creamy, fruity Raspberry Chia Pudding is the perfect make-ahead breakfast — easy, healthy, and satisfying.

Print Recipe Pin Recipe

Servings: 2 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

3 tablespoons chia seeds
1 cup milk any kind: dairy, almond, oat, or coconut
1 –2 teaspoons maple syrup or honey to taste
½ teaspoon vanilla extract
1 cup raspberries fresh or thawed frozen
1 teaspoon lemon juice optional
½ teaspoon sweetener if berries are tart
Fresh raspberries for topping
Granola or crushed nuts
Coconut flakes or yogurt for garnish

Method

1. Mash fresh or thawed raspberries with a fork until they form a loose purée. Add lemon juice and a little sweetener if desired.
2. In a jar or bowl, whisk together milk, chia seeds, maple syrup, and vanilla until combined. Stir thoroughly to prevent clumps.
3. After 5 minutes, stir again so the chia seeds distribute evenly.
4. Layer raspberry purée into jars, then pour the chia mixture on top or swirl together for a marbled look.
5. Cover and refrigerate for at least 4 hours or overnight until thickened.
6. Stir before serving and top with fresh raspberries, granola, or yogurt.

Notes

For a thicker pudding, add an extra teaspoon of chia seeds. For a lighter version, use unsweetened almond milk and skip the sweetener. The pudding will keep up to 5 days in the fridge.