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Raspberry Chia Seed Pudding Breakfast Jar

Raspberry Chia Seed Pudding Breakfast Jar combines sweet-tart raspberries, creamy chia seeds, and wholesome ingredients in a portable make-ahead breakfast perfect for busy mornings.
Print Recipe
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 jars
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Raspberry Chia Pudding
  • 2 cups Milk dairy or plant-based
  • 1/2 cup Chia Seeds fresh
  • 2 cups Raspberries fresh or frozen
  • 2 tablespoons Maple Syrup adjust to taste
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt
Toppings
  • 1/4 cup Fresh Raspberries for serving
  • 2 tablespoons Granola optional

Equipment

  • Mixing Bowl
  • Blender
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Glass Jars
  • Scoop
  • Tray
  • Freezer
  • Refrigerator

Method
 

  1. Blend milk, raspberries, maple syrup, vanilla, and salt until smooth.
  2. Stir chia seeds into the raspberry mixture. Rest for 10 minutes, then stir again to prevent clumps and create a creamy texture.
  3. Divide the mixture evenly into glass jars, leaving room for toppings.
  4. Cover and refrigerate for at least 4 hours or overnight until thick and spoonable.
  5. Top with fresh raspberries and granola before serving. Add a splash of milk for a softer consistency if desired.

Notes

For a softer texture, stir in extra milk before serving. Chill longer for a thicker consistency. Freeze sealed jars without crunchy toppings for up to 1 month and thaw overnight in the refrigerator. Add toppings after thawing for the best assembly and texture. Customize with blueberries, lemon zest, shredded coconut, or vanilla yogurt. Store covered in the refrigerator for up to 5 days.