Full of protein, fiber, and antioxidants, this raspberry chia pudding is an easy and healthy recipe that can be enjoyed for breakfast, a snack, or even a dessert.
Thanks to using a blender to make this raspberry chia pudding recipe, the texture is almost like a mousse. It’s so delightful and flavorful. It’s the perfect healthy breakfast that can be doubled as a dessert.
Chia pudding (or chia seed pudding) is the best healthy meal prep breakfast or snack for people who are constantly on the go! They’re so creamy, filling, and nutritious and only take a few seconds to put together!
Chia seeds are neutral in taste, so it takes on whatever you add to them! This chia pudding is full of sweet and tart raspberry flavors.
So what exactly are chia seeds?
Chia seeds are tiny seeds from the plant Salvia hispanica. You may recognize them from those cute little chia pet commercials from way back when but other than a cute terra-cotta pet, the seeds are packed with healthy goodness. Despite being tiny little seeds, an one-ounce (28 grams) serving of chia seeds contains:
- Fiber: 11 grams.
- Protein: 4 grams.
- Fat: 9 grams (5 of which are omega-3s)
You can buy them as almost any major grocery store and can last for 4-5 years without refrigeration. Just be sure to store your chia seeds are a cool dry place. They come in both black and white seeds but there is no difference in nutritional content.
Ingredients You’ll Need
- raspberries — you can use fresh or frozen raspberries, but frozen raspberries tend to be more economical.
- chia seeds — you can buy them at almost any major grocery store, and they can last for 4-5 years without refrigeration. Just be sure to store your chia seeds are a cool, dry place. They come in both black and white seeds, but there is no difference in nutritional content. They’re also an excellent source of plant-based protein!
- vanilla extract — you just need a splash! I prefer real vanilla extract over artificial extract.
- maple syrup — make sure you use real maple syrup and not pancake syrup. They are not the same. If you do not have maple syrup, you can swap it for honey.
- milk — you can use any milk of your choice, from cow’s milk to non-dairy milk. I personally prefer whole milk, but it’s up to you!
How to Make Raspberry Chia Pudding
- In a blender, add the raspberries, chia seeds, maple syrup, vanilla extract, and milk.
- Blend until the frozen raspberries are fully blended into the mixture.
- Transfer the raspberry chia seed pudding to an airtight container and let the chia pudding set in the fridge for at least two hours or overnight.
- Top with yogurt, fresh fruit, maple syrup, or chopped nuts, if desired.
Recipe Tips and Notes
- If you do not want to blend the chia pudding, you can cook down the raspberries in a skillet with a splash of maple syrup and then stir it all together, like in my blueberry chia pudding recipe.
- You can easily make this raspberry chia seed pudding vegan-friendly by using non-dairy milk.
- You can double or half the recipe without changing the amount of time in the fridge.
Make Ahead Tips
- Meal prep: store the creamy blueberry chia seed pudding without any toppings in an airtight container for up to 5 days in the fridge.
- Freezer: to freeze chia pudding, portion out the pudding in small containers, then freeze! Thaw the chia pudding in the fridge for 6-8 hours/overnight before you’d like to eat it. You can store chia seed pudding in the freezer for up to 2 months.
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Raspberry Chia Seed Pudding
- In a blender, add in the raspberries, milk, chia seeds, maple syrup, and vanilla extract.
- Blend until the frozen raspberries are fully blended into the mixture and then transfer to an airtight container.
- Let the chia pudding set in the fridge for at least two hours or overnight.
Nutrition Per Serving
More Breakfast Recipes To Try
- Matcha Chia Pudding
- Chocolate Banana Chia Pudding
- Blueberry Oats
- Overnight Oats with Water
- Banana Bread Chia Pudding
- Chocolate Blueberry Chia Pudding