Raspberry Chia Pudding

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Raspberry chia pudding is a breakfast that earns its spot in your weekly rotation. The combination of creamy chia seeds and bright, tart raspberries creates something that tastes indulgent while being genuinely nutritious. Unlike overnight oats, which can sometimes feel heavy, this pudding has a lighter texture that works just as well after dinner as it does first thing in the morning.

The real appeal here is simplicity. Five ingredients, five minutes of active work, and you have a make-ahead breakfast ready to grab from the fridge. The raspberry flavor comes through strong and fresh, not muted like it often does in baked goods where berries get lost among other ingredients.

Why Chia Seeds Create the Best Pudding Texture

Chia seeds have a unique property that makes them ideal for pudding: they absorb roughly 10-12 times their weight in liquid. When submerged in your raspberry mixture, each tiny seed develops a gel-like coating that creates that characteristic pudding consistency without any cooking, thickeners, or artificial additives.

The key to smooth chia pudding is giving it enough time. After an hour, the pudding will be set, but overnight produces the best results. The seeds continue absorbing liquid and softening, creating a more uniform texture throughout. If you skip the overnight rest, you might notice some seeds are still slightly crunchy in the center.

Blending the raspberries into the milk before adding chia seeds distributes the berry flavor evenly. This method also gives you that beautiful pink color throughout rather than just having fruit chunks sitting in plain pudding. For a different approach, try our chocolate chia protein pudding that uses the same technique with cocoa powder.

Ingredients for Raspberry Chia Seed Pudding

Creamy Raspberry Chia Pudding Recipe

• 1/2 cup fresh or frozen raspberries
• 3/4 cup almond milk or coconut milk
• 1-2 tablespoons agave nectar, maple syrup, or sugar-free raspberry preserves, add more if needed
• 1/2 teaspoon vanilla extract
• 1/4 cup chia seeds

How to Make Raspberry Chia Pudding

1. Place 1/2 cup raspberries, 3/4 cup milk, 1-2 tablespoons sweetener, and 1/2 teaspoon vanilla extract in a blender. Blend until smooth. If you prefer chunky raspberry pieces, blend briefly or mash with a fork instead.
2. Pour the raspberry mixture into a bowl or jar. Add 1/4 cup chia seeds and whisk everything together until well combined.
3. Cover and refrigerate for at least 1 hour, or overnight for best results. The chia seeds need time to absorb the liquid and thicken.
4. Give it a stir before serving. Top with your favorites like granola, toasted coconut, vegan yogurt, fresh raspberries, pecans, or walnuts.

Tips for the Best Vegan Chia Pudding

Whisk again after 10 minutes. Chia seeds tend to clump together when they first hit liquid. Giving the mixture another stir after the initial 10 minutes helps distribute them evenly and prevents a layer of seeds from settling at the bottom.

Use frozen raspberries for a stronger flavor. Frozen berries release more juice when blended, creating a more intensely flavored pudding. They’re also typically picked at peak ripeness, so the taste is more consistent than fresh berries that might not be in season.

Adjust sweetness after chilling. The tartness of raspberries can intensify as the pudding sits. Taste your pudding after it sets and add more sweetener if needed. This is why using a range of 1-2 tablespoons works well.

Prep multiple servings at once. This recipe doubles or triples easily. Make a batch on Sunday and you have breakfast ready for several days. Individual mason jars make portioning and storage simple.

How to Store Chia Pudding

Raspberry chia pudding keeps well in the refrigerator for up to 5 days. Store it in airtight containers or jars with tight-fitting lids. The pudding will continue to thicken slightly over the first day or two, then stabilize.

If your pudding becomes too thick after storage, stir in a splash of almond milk to loosen it up. Add any crunchy toppings like granola just before serving so they stay crisp.

This pudding does not freeze well. The chia seed texture breaks down when frozen and thawed, resulting in a watery, unappetizing consistency.

Chia Pudding Variations

Mixed berry chia pudding: Replace raspberries with a blend of strawberries, blueberries, and blackberries. Our berry and chia protein smoothie uses a similar combination if you want more inspiration.

Tropical raspberry: Swap the almond milk for coconut milk and add 2 tablespoons of shredded coconut to the blend. Top with toasted coconut flakes.

Chocolate raspberry: Add 1 tablespoon of cocoa powder to the blender with the raspberries. The chocolate-raspberry combination is hard to beat. If you love this pairing, check out these chocolate raspberry peanut butter cups.

High protein version: Add a scoop of vanilla or unflavored plant protein powder to the blender. You may need an extra tablespoon or two of milk to compensate for the added thickness.

This raspberry chia pudding recipe proves that healthy breakfasts do not have to be complicated or boring. The natural sweetness from raspberries combined with the satisfying texture of chia seeds creates something you will genuinely look forward to eating. Make a batch this week and see how much easier mornings become when breakfast is already waiting in the fridge.

Share your chia pudding creations on Pinterest, Instagram, and Facebook! Follow me on Instagram for more delicious vegan recipes.

More Vegan Breakfast Recipes

• Blueberry Overnight Oats
• Vegan Raspberry Protein Smoothie Bowl
• Mixed Berry Protein Baked Oatmeal

Raspberry Chia Pudding

Creamy vegan raspberry chia pudding made with just 5 ingredients. This easy make-ahead breakfast is naturally sweetened, full of fiber and protein, and ready in minutes with an overnight rest.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 2 servings

Calories 200 kcal

Equipment

• Blender
• Mason jar or bowl
• Whisk

Ingredients

  

• 1/2 cup fresh or frozen raspberries
• 3/4 cup almond milk or coconut milk
• 1-2 tablespoons agave nectar, maple syrup, or sugar-free raspberry preserves add more if needed
• 1/2 teaspoon vanilla extract
• 1/4 cup chia seeds

Get ingredients with

Instructions

 

• Give it a stir before serving. Top with your favorites like granola, toasted coconut, vegan yogurt, fresh raspberries, pecans, or walnuts.
• Pour the raspberry mixture into a bowl or jar. Add 1/4 cup chia seeds and whisk everything together until well combined.
• Cover and refrigerate for at least 1 hour, or overnight for best results. The chia seeds need time to absorb the liquid and thicken.
• Give it a stir before serving. Top with your favorites like granola, toasted coconut, Greek yogurt, fresh raspberries, pecans, or walnuts.

Notes

Make ahead: This pudding keeps refrigerated for up to 5 days. Prep multiple servings at once for easy breakfasts all week.

Too thick? If your pudding thickens too much after chilling, stir in a splash of almond milk to loosen it up.

Frozen raspberries: Frozen berries work great and often have more intense flavor since they're picked at peak ripeness.

Keyword chia seed pudding, Healthy Breakfast, make ahead breakfast, raspberry chia pudding, vegan chia pudding