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Easy Creamy Raspberry Chia Pudding Recipe

Close-up of layered raspberry chia pudding showing the white chia base and bright pink raspberry topping in a glass jar.
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Make this simple, delicious raspberry chia pudding overnight for a perfect healthy breakfast or snack. Customize your liquid and sweetener for the best texture.

Ingredients

Scale
  • 1/4 cup chia seeds
  • 1 cup unsweetened almond milk (or milk of choice)
  • 1/2 cup fresh or frozen raspberries
  • 1–2 tablespoons maple syrup or honey (adjust to taste)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Combine the raspberries and sweetener in a small blender or food processor. Blend until smooth. If using frozen raspberries, you may need to add a splash of extra milk to help it blend.
  2. In a jar or container, mix the raspberry puree, almond milk, vanilla extract, and salt. Stir well to combine all ingredients.
  3. Add the chia seeds to the liquid mixture. Stir vigorously for about one minute to prevent clumping.
  4. Let the mixture sit on the counter for 5 minutes, then stir again thoroughly. This step is key for the best raspberry chia pudding texture.
  5. Cover the container and refrigerate for at least 4 hours, or preferably overnight, until the pudding thickens to your desired consistency.
  6. Serve your overnight raspberry chia pudding cold with your favorite toppings.

Notes

  • For a thicker pudding, increase the chia seeds to 1/3 cup. For a thinner, more pourable consistency, use 1 1/4 cups of liquid.
  • To make this low sugar raspberry chia pudding, substitute the sweetener with a few drops of liquid stevia or monk fruit sweetener.
  • This vegan raspberry chia pudding recipe works perfectly with coconut milk for extra creaminess.
  • Store your meal prep chia pudding in the refrigerator for up to 4 days.

Nutrition

Find it online: https://kitchenuser.net/raspberry-chia-pudding-recipe/