Raspberry Chia Pudding

This Raspberry Chia Pudding is the kind of simple, feel-good breakfast I never get tired of. Creamy, lightly sweet, and bursting with bright raspberry flavor in every bite. It’s made with just a handful of wholesome ingredients, comes together in minutes, and thickens beautifully overnight for a grab-and-go breakfast or snack.

Want more chia pudding recipes? Try my Chia Seed Pudding, Strawberry Chia Pudding, or my Kiwi Chia Pudding.

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Have you ever tried chia pudding? It’s chia seeds that have absorbed liquid, and their texture becomes like pudding! It’s also super good for you because chia seeds are packed with goodness. This raspberry chia seed pudding is made with just a handful of ingredients, and you can enjoy it for breakfast or as a snack. It’s also super easy to make.

Chia seeds rose to popularity a few years ago, but it’s still a recipe that gets made often at our house, as it’s such a simple but delicious meal.

What Is the Ratio of Liquid to Seeds?

This recipe will make two to three servings of chia seed pudding. I use four tablespoons of chia seeds and one and a half cups of liquid. When it’s finished, your pudding shouldn’t be very liquid-like at all. It should be thick and creamy.

If it needs to be thicker, you can add more chia seeds. I change up the liquid ratio every so often, depending on how thick I’d like my pudding!

Chia seeds actually have no flavor at all, so they will absorb the flavor of whatever you soak them in. Choose a liquid you love, and you will enjoy eating this even more!

Ingredients You’ll Need

All ingredients and their amounts are listed in the recipe card at the bottom of this post.

Chia Seeds — I’ve tested this pudding with many ratios, and chia seeds always give the creamiest texture when they soak overnight.

Coconut Milk (from a carton) — Make sure it’s the carton kind, not canned. I’ve tried both, and canned coconut milk makes it too thick and dense. The carton version gives that light, silky pudding consistency. If you don’t like coconut milk, you can swapped it for a different milk of your choice such as cows milk, or non-dairy milk such as cashew milk, almond milk, oat milk and etc.

Pure Maple Syrup — I’ve found this adds the perfect natural sweetness and pairs beautifully with the berries. Start with a little and adjust. Chia soaks it up nicely.

Fresh Raspberries — My favorite! But I’ve also tested this recipe with strawberries and blueberries when that’s what I had. All work great, so use whatever berries are in your fridge.

Lemon Juice (Optional) — I love adding a splash of lemon juice to the raspberry purée. I’ve tried it both ways, and the lemon really brightens the flavor.

Instructions to Make Chia Pudding

• In a medium bowl, combine the chia seeds and coconut milk and stir very well to avoid any chunks.
• Add the maple, vanilla extract, and salt, and mix everything very well.
• Using a plastic wrap, cover the bowls and refrigerate for about 4-5 hours. Or refrigerate overnight.

• After 4-5 hours, puree the raspberries in a food processor or blender.
• In small glasses (or dessert dishes), add a layer of the chia pudding mixture and then add a layer of pureed raspberries.
• Top the pudding with raspberries and some walnuts.

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Raspberry Chia Pudding

4.08 from 13 votes

Author: Olivia Ribas

ServingsServings: 2 people

Prep TimePrep Time: 10 minutes minutes

Custom TimeResting time: 4 hours hours

Cook TimeCook Time: 0 minutes minutes

Total TimeTotal Time: 4 hours hours 10 minutes minutes

This Raspberry Chia Pudding is the kind of simple, feel-good breakfast I never get tired of. Creamy, lightly sweet, and bursting with bright raspberry flavor in every bite. It’s made with just a handful of wholesome ingredients, comes together in minutes, and thickens beautifully overnight for a grab-and-go breakfast or snack.

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 4 tablespoons chia seeds
• ▢ 1 1/2 cups coconut milk
• ▢ 1 tbsp maple syrup
• ▢ 1 tsp pure vanilla extract
• ▢ 1 pinch salt
• ▢ 2 cups fresh raspberries more for topping
• ▢ 2 tablespoons walnuts chopped

Instructions 

• In a medium bowl, combine the chia seeds and coconut milk together and stir very well to avoid any chunks. Add the maple, vanilla extract, salt and mix everything very well. Using a plastic wrap, cover the bowls and refrigerate for about 4-5 hours. Or refrigerate overnight.
  
• After 4-5 hours, puree the raspberries in a food processor.
  
• In small glasses (or dessert dishes), add a layer of the chia pudding and then add a layer of pureed raspberries. Top the pudding with raspberries and some walnut.
  

Notes

• To store: Keep the raspberry chia pudding in an airtight container in the fridge for up to 4 days.
• To freeze: Freeze the chia pudding for up to 2 months in a freezer-safe container. Remember to thaw it the night before you need it. 

Nutrition

Serving: 1/2, Calories: 232kcal, Carbohydrates: 30g, Protein: 6g, Fat: 10g, Sodium: 36mg, Potassium: 279mg, Fiber: 16g, Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

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