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Raspberry Chia Seed Pudding Healthy Breakfast

Raspberry Chia Seed Pudding Healthy Breakfast blends sweet-tart raspberries, creamy chia seeds, and wholesome ingredients into a refreshing make-ahead breakfast the whole family can enjoy.
Print Recipe
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
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
Optional Toppings
  • 1/4 cup Fresh Raspberries for serving
  • 2 tablespoons Chopped Almonds optional

Equipment

  • Mixing Bowl
  • Blender
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Storage Containers
  • 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 ensure a creamy texture.
  3. Divide evenly into storage containers, leaving room for toppings before serving.
  4. Cover and refrigerate for at least 4 hours or overnight until thick and spoonable.
  5. Top with fresh raspberries and chopped almonds. Add a splash of milk before serving for a softer texture if preferred.

Notes

Use less chia seed for a softer pudding or slightly more for a thicker consistency. Freeze portions without 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, vanilla yogurt, or coconut flakes. Store covered in the refrigerator for up to 5 days.