Raspberry Chia Pudding
Raspberry Chia Pudding is an easy and healthy recipe to make that can be enjoyed for breakfast, a snack or even a healthy dessert. This chia pudding is vegan, gluten-free and can easily be made keto if needed!
Why you’ll love this recipe
Raspberries are one of my all-time favourite fruits and I love using raspberries in recipes from cookies to bars to chia pudding! This is probably one of my favourite go-to chia pudding recipes for a healthy breakfast or dessert. Here’s why you’ll love it:
- Chia seeds are packed with SO many health benefits making them a nutritious option.
- This recipe is naturally vegan, gluten-free grain-free, refined sugar-free and can be easily made keto (just substitute the maple syrup in the recipe for a keto sugar substitute.)
- This chia pudding is perfect for meal planning and can be made ahead of time for an easy on-the-go breakfast.
Ingredients you’ll need
Chia seeds: can’t make a chia pudding without chia seeds! You can use either light, dark or mixed chia seeds. They are all the same and will give you the same result.
Almond milk: Homemade or store-bought. You can substitute any type of plant-based milk you love. If you want a creamier chia pudding, opt for full-fat coconut milk
Raspberries: fresh or frozen, they both work. Though fresh raspberries tend to have a more intense flavour.
Maple syrup: to sweeten. You can sub any sweetener you like, such as agave or honey (for a non-vegan option)
Vanilla extract: just a hint for some extra flavour. Make sure to use 100% pure vanilla extract here.
How to make this Raspberry Chia Pudding
Start by making the “raspberry milk” by blending the raspberries, almond milk, maple syrup and vanilla together in a blender.
Then add the raspberry milk to a bowl with the chia seeds and mix together until combined.
Place the bowl covered in the fridge to set for minimum 1 hour, but ideally overnight.
Serve topped with your favourite toppings!
Store this chia pudding sealed in the fridge for up to 5 days. You can either store it in a container, in a large mason jar, or in small mason jars so you have individual portions ready to go.
While you can technically freeze chia pudding, I find it does alter the texture and makes it less creamy, so I personally recommend just making a new batch rather than freezing.
Tips for making this recipe perfectly
- Frozen raspberries can have a bit more liquid in them than fresh raspberries, so you may want to add an extra tablespoon of chia seeds if you use frozen raspberries for the recipe.
- Want a more rich and creamy chia pudding? Use full-fat coconut milk for the recipe.
- Use whatever toppings you love! Fresh fruit, cacao nibs and crushed nuts are great options.
More chia pudding recipes to try
If you tried this Raspberry Chia Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Enjoy this healthy Raspberry Chia Pudding for breakfast, snack or a healthy dessert!
- Blend the raspberries, almond milk, maple syrup and vanilla extract together in a blender until smooth.
- Pour into a bowl then add the chia seeds and whisk together until well combined.
- Place in the fridge to set for at least 1 hour, or overnight.
- Serve with your favourite toppings.
If using frozen raspberries, let them defrost first.
For best results, prep the chia pudding the night before you want to eat it and let it sit in the fridge overnight to set.
- Serving Size: 1/2 of the recipe
- Calories: 180
- Sugar: 7.5g
- Fat: 10g
- Carbohydrates: 21g
- Fiber: 12g
- Protein: 6.5g
Keywords: how to make raspberry chia pudding, raspberry chia pudding