Raspberry Chia Pudding: Four Easy Ways to a Healthy Start

Raspberry chia pudding with plump berries and golden granola

Anne Newgent

Raspberry Chia Pudding: Four Easy Ways to a Healthy Start

This raspberry chia pudding is creamy, fruity, and loaded with fiber and plant-based protein. With four easy methods, it’s the perfect healthy breakfast, snack, or dessert for any routine.

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Prep Time 5

Total Time 30

Servings: 1 serving

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 345

Ingredients Method Notes

Ingredients

Base

0.5 cup fresh raspberries lightly mashed plus extra for topping
3 tablespoons chia seeds
0.5 cup unsweetened almond milk or your preferred milk
0.25 cup plain Greek yogurt for added creaminess and protein
1 to 2 teaspoons maple syrup to taste
1 teaspoon lemon juice to brighten the flavor
0.5 teaspoon vanilla extract for a soft, sweet finish

Optional Toppings

granola for crunch
additional fresh raspberries

Method

In a medium jar or bowl, mix the mashed raspberries, almond milk, Greek yogurt, chia seeds, maple syrup, lemon juice, and vanilla. Stir well to blend everything evenly.
Allow the mixture to rest for about five minutes to let the chia seeds start absorbing the liquid.
After five minutes, stir the mixture again to break up clumps and ensure a smooth texture.
Cover the jar or bowl and refrigerate for at least 30 minutes, preferably overnight, to let it set.
When ready to eat, give it a stir. Top with extra raspberries and a sprinkle of granola if desired. Enjoy cold.

Notes

Use ripe raspberries for a bolder flavor. Adjust milk type for desired creaminess coconut milk makes it richer, while almond milk keeps it light. Add a scoop of protein powder or blended cottage cheese for extra protein. Frozen raspberries work too; just add extra chia seeds to absorb liquid.

Nutrition Facts (Per Serving)