Creamy Raspberry Chia Pudding Recipe

Introduction

Creamy Raspberry Chia Pudding is a delicious and nutritious way to start your day or enjoy as a healthy snack. This vibrant pink pudding combines fresh raspberries with chia seeds for a satisfying texture and natural sweetness. It’s easy to make and perfect for meal prep!

Ingredients

• 1 cup fresh or frozen raspberries
• 1 cup milk (any kind—almond, oat, dairy, etc.)
• 1/2 cup plain yogurt (optional, for creaminess)
• 2–3 tablespoons maple syrup or honey
• 1/2 teaspoon vanilla extract
• 1/4 cup chia seeds
• Pinch of salt
• Toppings: banana slices, shredded coconut, more raspberries, granola

Instructions

1. Step 1: In a blender or food processor, combine the raspberries, milk, yogurt (if using), maple syrup, vanilla, and a pinch of salt.
2. Step 2: Blend until smooth and pink in color. Pour the mixture into a medium bowl or large jar, then stir in the chia seeds.
3. Step 3: Let the mixture sit for 5 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 2 hours or overnight until it thickens into a pudding-like texture.
4. Step 4: When ready to serve, give the pudding one final stir and top with banana slices, shredded coconut, raspberries, granola, or your favorite toppings.

Tips & Variations

• Use coconut milk instead of regular milk for a tropical twist.
• Add a tablespoon of cocoa powder to the blender for a chocolate-raspberry flavor.
• If you prefer a thinner consistency, reduce chia seeds to 3 tablespoons or add more milk before serving.
• Sweeten to your taste by adjusting the maple syrup or honey amount.

Storage

Store the pudding covered in the refrigerator for up to 4 days. Stir well before serving, as chia seeds may settle. It can be enjoyed cold or at room temperature. For a quick snack, add fresh toppings just before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries work well and actually help chill the pudding faster. Just thaw slightly if your blender struggles with frozen fruit.

Is plain yogurt necessary?

No, yogurt is optional. It adds creaminess and a bit of tang but you can omit it to keep the pudding dairy-free or reduce calories.

Creamy Raspberry Chia Pudding Recipe

Print Recipe

★★★★★

4.8 from 89 reviews

This Creamy Raspberry Chia Pudding is a simple, nutritious, and delicious no-cook breakfast or snack option. Made with fresh or frozen raspberries, milk, yogurt for extra creaminess, and sweetened naturally with maple syrup or honey, it’s packed with fiber and antioxidants. Chia seeds absorb the liquid to create a thick, pudding-like texture that’s perfect for a healthy treat topped with banana slices, shredded coconut, granola, or additional fresh raspberries.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes (including chilling time)
• Yield: 2 servings 1x
• Category: Breakfast
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Main Ingredients

• 1 cup fresh or frozen raspberries
• 1 cup milk (any kind—almond, oat, dairy, etc.)
• 1/2 cup plain yogurt (optional, for creaminess)
• 2–3 tablespoons maple syrup or honey
• 1/2 teaspoon vanilla extract
• 1/4 cup chia seeds
• Pinch of salt

Toppings

• Banana slices
• Shredded coconut
• More raspberries
• Granola

Instructions

1. Blend Ingredients: In a blender or food processor, combine the raspberries, milk, yogurt (if using), maple syrup, vanilla extract, and a pinch of salt. Blend until the mixture is smooth, vibrant pink, and well combined.
2. Add Chia Seeds: Pour the blended mixture into a medium bowl or a large jar. Stir in the chia seeds thoroughly to distribute them evenly throughout the mixture.
3. Let it Thicken: Allow the pudding to sit for about 5 minutes, then stir again gently to break up any chia clumps. Cover the bowl or jar and refrigerate for at least 2 hours or preferably overnight. This chilling time helps the chia seeds absorb the liquid, thickening the pudding to a creamy, spoonable consistency.
4. Serve with Toppings: When ready to eat, stir the pudding once more to smooth it out. Serve it topped with your choice of banana slices, shredded coconut, extra raspberries, and crunchy granola for added texture and flavor.

Notes

• For a vegan option, use plant-based milk and yogurt and sweeten with maple syrup instead of honey.
• You can adjust sweetness to taste by varying the amount of maple syrup or honey.
• The pudding can be stored covered in the fridge for up to 3 days.
• Feel free to experiment with different toppings like nuts or seeds for added nutrition.
• If the pudding is too thick after chilling, stir in a little extra milk to loosen it.

Keywords: chia pudding, raspberry pudding, healthy breakfast, vegan pudding, no cook dessert, easy chia pudding