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Raspberry Chia Seed Pudding Overnight Version

Raspberry Chia Seed Pudding Overnight Version blends sweet-tart raspberries, creamy chia seeds, and wholesome ingredients into an effortless make-ahead breakfast for busy mornings.
Print Recipe
Prep Time 10 minutes
Overnight Chill 8 hours
Total Time 8 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 Granola optional

Equipment

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

Method
 

  1. Blend milk, raspberries, maple syrup, vanilla, and salt until silky smooth.
  2. Stir in chia seeds evenly. Rest for 10 minutes, then stir again to prevent clumps and create a creamy texture.
  3. Pour the mixture into jars or containers, leaving room for toppings if desired.
  4. Cover and refrigerate overnight until thick, creamy, and fully set.
  5. Serve chilled with fresh raspberries and granola. Add a splash of milk before serving for a softer consistency if preferred.

Notes

For a softer texture, stir in extra milk before serving. Chill longer for a thicker consistency. Freeze individual portions 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.