Creamy Raspberry Chia Pudding

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A simple, healthy chia pudding with fresh raspberries blended into the base for vibrant color and natural berry sweetness. Ready in 5 minutes of active time, then just chill and enjoy.

Prep Time5

Chill Time1

Total Time1 5

Course: Breakfast, Dessert, Snack

Cuisine: American, Fusion, Mediterranean

Diet: Gluten Free, Low Calorie, Vegan

Keyword: chia pudding, dairy-free, fruit-based, healthy, healthy breakfast, meal prep, no-cook, quick, raspberry chia pudding

Servings: servings

Calories: 167kcal

Equipment

Blender
Bowl or jar
Whisk

Ingredients

½ cup fresh or frozen raspberries
¾ cup almond milk or coconut milk
1-2 tablespoons agave nectar or maple syrup or sugar-free raspberry preserves, add more if needed
½ teaspoon vanilla extract
¼ cup chia seeds

Instructions

Place 1/2 cup raspberries, 3/4 cup milk, 1-2 tablespoons sweetener, and 1/2 teaspoon vanilla in a blender. Blend until smooth. For chunky texture, blend briefly or mash with a fork instead.
Pour raspberry mixture into a bowl or jar. Add 1/4 cup chia seeds and whisk vigorously until well combined.
Cover and refrigerate for at least 1 hour, or overnight for best results.
Stir before serving. Top with granola, toasted coconut, Greek yogurt, fresh raspberries, pecans, or walnuts.

Notes

Prevent Clumps: Whisk vigorously right after adding chia seeds, then stir again after 10 minutes.

Storage: Refrigerate in airtight container up to 5 days. Stir in splash of milk if it thickens too much.

Frozen Raspberries: Work great and blend smoother than fresh. Thaw slightly before blending.

Thickness: Add more chia seeds for thicker pudding, more milk for thinner.

Nutrition