A hassle-free breakfast, this Raspberry Chia Pudding recipe is a delicious vegan and gluten free breakfast recipe that is loaded with antioxidants, fibre, high quality protein, and omega-3.
Have you ever tried chia pudding? It’s chia seeds that has absorbed and their texture becomes like pudding! It’s also super good for you because chia seeds are packed with nutrients. 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 as well.
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 healthy meal.
We’ve really been loving fresh raspberry that’s been popping up at our local grocery stores so after buying a couple packs, we decided to use it up with this raspberry chia pudding!
What Are Chia Seeds?
Chia seeds are the small white or black edible seeds that are high in Omega-3 fatty acids, fibre, and calcium. It is packed with nutrients and is high in antioxidant as well as being a great plant-based protein, while being low in calories!
You can purchase chia seeds at pretty much every grocery stores now and online. When combined in liquid, the chia seed absorbs the liquid and gels up, making the texture like pudding. If you want more recipes using them, try these 10 Delicious Chia Seed Recipes.
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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 cup 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 flavour at all, so they will absorb the flavour of whatever you soak them in. Choose a liquid you love and you will enjoy eating this even more!
How to Make This Raspberry Chia Pudding
- Chia seeds
- Coconut milk — not canned coconut milk but coconut milk from a carton
- Pure maple — or keto/low-carb maple syrup or even honey
- Pure vanilla extract
- Pinch salt
- Fresh raspberries or any other berry you have such as strawberry or blueberry
- Lemon juice (Optional): You can add lemon juice in the raspberry puree. I love the flavor it add to the pudding.
Make the Chia Pudding
- 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.
Make the Raspberry Puree
- 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 walnut.
Chia Pudding Tips
- Since there are only a handful of ingredients, it’s important to have high quality ingredients. Avoid using artificial vanilla and stick to pure vanilla extract. You can even use vanilla beans if you have some!
- Feel free to double or triple this recipe, the resting time in the fridge doesn’t change.
- 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.
- Feel free to swap the walnuts for a different topping of your choice. Try coconut chips, almonds, cashews, hemp hearts, etc.
- If you’re not a fan of how the chia seeds look, you can swap the black chia seeds for white chia seeds. They’re both gluten-free.
- If your chia pudding isn’t as thick as you’d like, add extra chia seeds to it, give it a mix, and let it gel up in the fridge for another 30 minutes to an hour.
- Don’t want to puree your raspberries? You can just add fresh raspberries to your chia pudding instead.
- Don’t have a food processor? You can mash up the raspberries roughly with a potato masher.
- Got extra raspverries? Try my Low-Carb Raspberry Chocolate Cake and Low Carb Raspberry Smoothie.
Making Ahead Tips
Chia seed pudding makes for a great make ahead meal. Here’s how to do so:
- Meal Prep: You can make the chia pudding and the raspberry puree ahead of time and then store them separately in airtight containers or a glass jar with lid in the fridge for up to 4 days. Combine them when you’re ready to enjoy.
- Alternatively, you can pre-portion out the chia seed pudding into individual containers before you set them in the fridge, This way, in the morning, you can just grab one and top with raspberry puree and enjoy! This method saves you a few extra seconds of having to scoop out the chia pudding in the morning.
- Freezer: If you’d like to make this raspberry chia pudding as a freezer meal prep, you can freeze the pudding in small containers for up to two months. When ready to eat, thaw it in the fridge overnight. You can also freeze it in a large container if you prefer to thaw multiple servings at once.
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- 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.
- Use real vanilla extract instead of artificial extract for the best flavour.
- You can swap the coconut milk for a different milk of your choice such as cows milk, cashew milk, almond milk, etc.
- If you want the pudding to be thicker, you can mix in more chia seeds then let it set for an additional 30 minutes.
- 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 information is calculated using an ingredient database and should be considered an estimate.