Looking for a breakfast or snack that tastes like dessert but is actually good for you? Let me introduce you to my favorite pretty pink treat Raspberry Chia Pudding! It’s sweet, creamy, and full of fruity goodness. Plus, it’s super easy to make with just a blender, a jar, and a little bit of fridge time. I love prepping this the night before so I can wake up to something delicious and ready to eat. Let’s dive into this berry magical recipe!

Method

1. Blend It All Up

To start, grab your blender and add the milk of your choice, fresh or frozen raspberries, maple syrup, and vanilla extract. Blend everything together until the mixture is completely smooth and bright pink. The raspberries will give it a naturally sweet and tangy flavor, and the vanilla makes it smell like a dessert. If you’re using frozen raspberries, you might need to blend a bit longer, or let them thaw slightly first so everything combines smoothly. Once it looks creamy and well blended, you’re ready for the next step.

2. Stir in the Chia

Pour the blended raspberry mixture into a clean jar or container. Now it’s time for the chia seeds. Add them in and use a spoon to stir really well. Make sure the seeds are mixed throughout and not just sitting on the top or bottom. After a minute or two, give it another good stir. This second stir is important because chia seeds tend to clump together if they’re not fully spread out. Stirring twice helps everything thicken evenly and gives you that smooth, pudding-like texture later on.

3. Let It Chill

Once your chia is mixed in well, seal the jar with a lid and place it in the fridge. This is where the magic happens! The chia seeds need time to absorb the liquid and swell up. Let the pudding sit for at least 2 hours, but if you can, leave it overnight. By morning, you’ll have a thick, creamy pudding that’s ready to eat. The longer it chills, the thicker it gets, and the flavors really come together too.

4. Add Toppings & Enjoy

After your pudding has set and thickened, it’s time for the fun part toppings! Open the jar and give the pudding a little stir. Then add your favorite toppings like coconut yogurt for creaminess, raspberry jam for extra fruity flavor, more fresh raspberries for brightness, and a sprinkle of coconut flakes for texture. You can also switch it up with granola, chopped nuts, or anything else you love. Now just grab a spoon and enjoy!

Necessary Tools

A blender
A jar or container with a lid
A spoon
A refrigerator
Measuring spoons and cups

Raspberry Chia Pudding

Recipe by Justin SelkCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Total time

minutes

Ingredients

1 cup milk of choice (I used almond, but any works!)
½ cup fresh or frozen raspberries
1 tbsp maple syrup
½ tsp vanilla extract
3 tbsp chia seeds
Toppings (optional but amazing)
Coconut yogurt (I used @harmlessharvest)
Raspberry jam (shoutout to @stdalfourusa)
More fresh raspberries
Coconut flakes

Directions

Blend It All Up
In a blender, mix together the milk, raspberries, maple syrup, and vanilla extract. Blend until smooth and bright pink. It smells amazing already!
Stir in the Chia
Pour your raspberry milk mixture into a jar. Add the chia seeds and give it a good stir. Wait a minute or two and stir again. This keeps the seeds from clumping.
Let It Chill
Cover the jar and put it in the fridge. Let it sit for at least 2 hours but overnight is even better. The chia seeds will soak everything up and turn into pudding!
Add Toppings & Enjoy
When it’s thick and ready, add your favorite toppings. I love mine with creamy coconut yogurt, a swirl of raspberry jam, extra berries, and a sprinkle of coconut flakes.

Notes

Make sure to stir twice after adding chia seeds. If you forget, the seeds may clump together and the texture won’t be as smooth.
Don’t skip the fridge time! The chia seeds need time to soak and thicken. Two hours is the minimum, but overnight gives the best result.
Use a jar or container with a tight lid to keep the pudding fresh and to avoid spills.
If using frozen raspberries, let them thaw a little before blending, or your mixture may be too thick to blend properly.