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Raspberry Chia Pudding

Raspberry Chia Pudding

Raspberry Chia Pudding is a beautiful, nourishing breakfast that’s rich in fiber, omega-3s, and antioxidants — perfect for those seeking a healthy aesthetic start to the day. Its creamy, tart, and subtly sweet layers make it feel like a dessert while fueling your body for hours.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 jars
Course: Breakfast, Dessert, Snack
Cuisine: Healthy, Vegan-Friendly
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 tbsp chia seeds
  • 1 cup raspberries (fresh or frozen)
  • 1 cup plant-based milk (almond, oat, or coconut)
  • 1–2 tbsp honey or maple syrup
  • 1/2 tsp vanilla extract
  • 2 tbsp Greek yogurt (optional)
  • as desired granola, coconut flakes, or sliced almonds (for topping)

Equipment

  • blender
  • mixing bowl or jar
  • spoon or whisk
  • fine mesh sieve (optional)
  • refrigerator

Method
 

  1. In a blender, combine raspberries, plant-based milk, honey (or maple syrup), and vanilla extract. Blend until smooth. Strain through a fine sieve if a seedless texture is preferred.
  2. Transfer the mixture to a bowl or jar. Stir in chia seeds thoroughly to prevent clumping.
  3. Cover and refrigerate for at least 4 hours or overnight until thickened.
  4. Stir again after a few hours to redistribute chia seeds evenly.
  5. Top with granola, coconut flakes, sliced almonds, fresh fruit, or yogurt just before serving.

Nutrition

Calories: 180kcalCarbohydrates: 22gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 35mgPotassium: 280mgFiber: 9gSugar: 10gVitamin A: 200IUVitamin C: 18mgCalcium: 150mgIron: 1.8mg

Notes

For a vegan version, skip the Greek yogurt and use plant-based milk. Stir twice during the first hour of chilling for the best texture. Try coconut milk for a tropical twist or blend in a scoop of protein powder for a more filling option.

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