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Raspberry Chia Seed Pudding Recipe

Raspberry Chia Seed Pudding Recipe combines sweet-tart raspberries, creamy chia seeds, and wholesome ingredients into a refreshing make-ahead breakfast or snack.
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 Granola optional

Equipment

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

Method
 

  1. Blend milk, raspberries, maple syrup, vanilla, and salt until smooth.
  2. Stir in chia seeds evenly. Let the mixture rest for 10 minutes, then stir again to prevent clumps.
  3. Divide the mixture into storage containers, leaving room for toppings.
  4. Cover and refrigerate for at least 4 hours or overnight until thick and creamy.
  5. Serve chilled with fresh raspberries and granola. Add extra milk before serving for a softer consistency if desired.

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, coconut, or vanilla yogurt. Store covered in the refrigerator for up to 5 days.