This raspberry chia pudding is a creamy, naturally sweetened breakfast or snack option made by soaking chia seeds in a raspberry‑infused liquid until they swell into a delightful, pudding‑like texture.

Raspberry Chia Pudding

Why You’ll Love This Recipe

I love this recipe because it’s so easy and versatile. It comes together with minimal effort, requires no cooking, and stores well. The tartness of the raspberries balances the creaminess from the chia, giving a refreshing but satisfying treat. It’s great for breakfast, dessert, or even a snack, and I can customize it easily (with different fruits, sweeteners, toppings).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chia seeds
raspberries (fresh or frozen)
milk (dairy or non‑dairy, e.g. almond, oat, coconut)
sweetener (such as honey, maple syrup, agave, or your preferred sweetener)
vanilla extract (optional)
pinch of salt

Directions

In a blender or mixing bowl, I puree the raspberries with part of the milk (and sweetener if desired) until smooth.
I strain the puree if I prefer fewer seeds, but I often leave them in for texture.
I combine the raspberry mixture with the remaining milk, chia seeds, vanilla extract, and a pinch of salt, stirring well to make sure the chia seeds are evenly distributed.
I cover the mixture and refrigerate it for at least 4 hours, or preferably overnight, to allow the chia seeds to absorb the liquid and thicken.
Before serving, I stir again (to break up any clumps), taste and adjust the sweetness if needed, and top with fresh raspberries, nuts, or granola if desired.

Servings and timing

Servings: about 2 to 4 servings (depending on portion size)
Prep time: ~ 10 minutes
Chilling time: 4 hours minimum, ideally overnight
Total time: ~ 4 hours 10 minutes or more

Variations

I sometimes swap raspberries for strawberries, blueberries, or mixed berries.
I use different milks — almond milk, oat milk, coconut milk — depending on what flavor or creaminess I want.
For extra protein, I might stir in Greek yogurt or a scoop of protein powder before chilling.
I can flavor with citrus zest (lemon or lime) for a fresh twist.
To make it more dessert‑like, I might layer it with fruit compote or whipped coconut cream.

storage/reheating

I store the pudding in an airtight container in the refrigerator. It stays good for about 4 to 5 days. Before eating, I stir it — if it’s too thick, I add a splash of milk to loosen it. This pudding is meant to be eaten cold, so I don’t reheat it.

FAQs

What if my chia pudding is too thin?

If it’s too thin, I stir more and give it more time in the fridge (overnight often helps). If it’s still too loose, I can add extra chia seeds, let it sit for 15–20 minutes, and stir again.

Can I use frozen raspberries?

Yes — I often use frozen raspberries. I just thaw or let them slightly soften, then proceed with blending. This works well and saves on seasonality.

Can I prepare this in advance for the week?

Definitely. I often prep a batch and keep it in the fridge for 3–4 days. Just stir before serving, and maybe add a little milk if it thickened too much.

Is this recipe suitable for a vegan diet?

Yes — as long as I use a plant-based milk (e.g. almond, oat, coconut) and a vegan sweetener (maple syrup, agave), it’s completely vegan.

Can I reduce or skip the sweetener?

Yes — I sometimes skip added sweetener if the fruit is naturally sweet or if I prefer a less sweet version. I can always add a little later, tasting as I go.

Conclusion

I enjoy making this raspberry chia pudding regularly because of its simplicity, adaptability, and the way it satisfies my cravings without feeling heavy. Whether for breakfast, dessert, or a snack, it’s a nourishing, delicious option I can personalize any way I like. Let me know if you want me to format it into a printable recipe card or adjust it for any dietary preference!