Name: Raspberry Chia Pudding
Prep time: 10 min
Total time: 60 min
Ingredients: 1/2 cup fresh or frozen raspberries (Fresh bring brightness; frozen work well and are usually more economical.); 3/4 cup almond milk or coconut milk (Almond milk keeps it light; coconut milk adds richness.); 1 tbsp maple syrup (Adjust sweetness as needed; can be swapped for honey or agave.); 1/2 tsp vanilla extract (Use seeds from 1/2 vanilla bean for a stronger flavor.); 1/4 cup chia seeds (Black or white chia seeds both work.); your favorite toppings (granola, fresh fruit, toasted coconut, nuts, yogurt) (Keep toppings optional and adaptable.)

Fresh, creamy and bright, this Raspberry Chia Pudding blends tart raspberries with silky almond or coconut milk for a light, satisfying pudding that sets up in the fridge overnight. The texture is thick and spoonable with tiny gelled chia seeds giving a pleasant snap, while the maple syrup and vanilla round out the flavor into a gentle, not-too-sweet treat. It’s easy because you only need a blender and a few minutes of mixing, then refrigeration does the work. Try it layered with granola and extra fresh raspberries for a quick breakfast parfait or a chilled dessert after dinner; for a maple-forward version, see a similar raspberry maple chia pudding for ideas.

Why You’ll Love This Raspberry Chia Pudding

Ready with only a blender and a whisk — mostly hands-off time while it sets.
Bright raspberry flavor balanced with smooth almond or coconut milk.
Naturally thickens into a creamy pudding thanks to chia seeds.
Lightly sweet with just 1 tablespoon maple syrup — easy to adjust.
Flexible for toppings: granola, yogurt, toasted coconut, or nuts.
Quick to scale: double the ingredients for a week of breakfasts.
Gluten-free and easy to make vegan if using plant milk and toppings.
Perfect for meal prep, brunch, snack, or a healthy dessert.

What Is Raspberry Chia Pudding?

Raspberry Chia Pudding is a no-cook pudding made by blending raspberries with plant milk, sweetener, and vanilla, then mixing in chia seeds so they swell and thicken the mixture into a spoonable pudding. The taste is fruity and mildly sweet with a clean vanilla note. The texture is smooth with tiny, gelled chia seeds that give a light, tapioca-like bite. It’s a cozy yet fresh option that works for weekday breakfasts, light desserts, or a chilled treat for warm days. The method is simple: blend, stir in chia, refrigerate, and serve — low effort with a fresh, homemade vibe.

Ingredients for Raspberry Chia Pudding

For the Base

1/2 cup fresh or frozen raspberries
3/4 cup almond milk or coconut milk
1 tbsp maple syrup
1/2 tsp vanilla extract
1/4 cup chia seeds

To Serve

Your favorite toppings (granola, fresh fruit, toasted coconut, nuts, yogurt)

Ingredient Notes (Substitutions, Healthy Swaps)

Milk: Almond milk keeps it light; coconut milk adds more creamy richness. Use any unsweetened plant milk (oat, soy) if preferred.
Sweetener: Maple syrup is recommended for a natural flavor. Swap for honey (not vegan) or a neutral sweetener like agave if needed. Reduce to 1 tsp for less sweetness.
Raspberries: Fresh bring brightness; frozen work well and are usually more economical. If using frozen, thaw or blend from frozen — the blended color will be strong.
Chia seeds: Black or white chia seeds both work. If you only have ground chia, expect a different, sometimes denser texture; use about the same weight.
Toppings: Use plain Greek yogurt for extra protein, or add toasted nuts for crunch. Keep toppings optional and adaptable to diet needs.

Step-by-Step Instructions

Step 1 – Blend the wet ingredients and raspberries
Place raspberries, almond or coconut milk, maple syrup, and vanilla extract into a blender. Blend until smooth and evenly colored.
Visual cue: mixture should be a smooth, uniform pink or red with no large raspberry pieces.

Step 2 – Combine with chia seeds
Pour the blended mixture into a medium bowl. Add chia seeds and whisk vigorously until chia seeds look evenly distributed and no clumps remain.

Step 3 – Rest and whisk again
Let the bowl sit for 5 minutes to allow the chia seeds to begin absorbing liquid. Whisk again to break up any settling or clumps.

Step 4 – Chill to set
Cover the bowl and refrigerate for at least 1 hour or overnight to fully set. Chilling time allows the chia seeds to expand and create the pudding texture.
Pro cue: Overnight gives the creamiest texture; if short on time, 1 hour produces a slightly looser pudding.

Step 5 – Stir and serve
Before serving, stir the pudding to an even consistency. Spoon into bowls or jars and top with your favorite toppings like granola, fresh fruit, toasted coconut, nuts, or a dollop of yogurt. Serve chilled.

Pro Tips for Success

Whisk vigorously after adding chia to avoid clumps — a fork or small whisk works well.
Use a high-speed blender for frozen raspberries to avoid seeds and to get a silkier base.
Let it chill overnight for the best texture; quick chilling yields a softer set.
If pudding is too thick after refrigeration, stir in 1–2 tbsp extra milk until you reach the texture you like.
For an ultra-smooth pudding, strain blended raspberries through a fine sieve before adding chia to remove seeds.
Taste and adjust sweetness after the pudding sets; chilling dulls sweetness a bit.
Store in single-serving jars for easy grab-and-go breakfasts.

Flavor Variations

Optional: Raspberry-Vanilla Bean — add the seeds from 1/2 vanilla bean instead of extract for an aromatic lift.
Optional: Berry Mix — swap half the raspberries for strawberries or blueberries for a mixed berry flavor.
Optional: Chocolate Raspberry — stir in 1 tsp unsweetened cocoa powder into the blended base for a light chocolate note.
Optional: Maple Nut Crunch — fold in 1 tablespoon chopped toasted nuts and a dash more maple syrup before chilling.
Optional: Coconut Lime — use coconut milk and add 1 tsp lime zest in the blender for a tropical twist.
Optional: Protein Boost — stir in a scoop of neutral or vanilla protein powder after blending and before adding chia (may change texture slightly).

Serving Suggestions

Classic breakfast: layer pudding, granola, and fresh raspberries in a jar.
Dessert parfait: top with a spoonful of Greek yogurt and a drizzle of maple syrup.
Snack: portion into small jars and keep chilled for an afternoon pick-me-up.
Brunch spread: serve in small glasses with assorted toppings so guests can customize.
Kid-friendly: add a sprinkle of mini chocolate chips and sliced bananas.
Party cups: spoon into shot glasses and garnish with toasted coconut for bite-sized desserts.

Make-Ahead, Storage & Reheating

Make-ahead: The base can be mixed and chilled for at least 1 hour or overnight. You can also blend the base and store it without chia in the fridge up to 24 hours, then add chia and chill when ready.
Storage duration: Store pudding in an airtight container in the fridge for up to 4–5 days. Keep toppings separate to stay crunchy.
Reheating: Pudding is best served cold. If you prefer warm, gently stir and microwave for 15–20 seconds, then stir again — note the texture will be softer and less gelled.
Texture changes: Chia pudding firms over time as seeds continue to absorb liquid; it may thicken in the fridge. Stir in a splash of milk to loosen if needed.

Storage and Freezing Instructions

Freezing not recommended for best texture because frozen chia pudding often separates and becomes watery when thawed.
If you must freeze, portion into sealed containers leaving headspace, freeze up to 1 month, then thaw in the fridge and stir well. Expect a looser texture; add fresh chia or a splash of milk to help with consistency.
Best practice: refrigerate for ready use rather than freeze.

Nutrition Facts (Per Serving)

Assumes recipe makes 2 servings. Estimates vary by brands and portions.
Calories | Protein | Carbs | Fat | Fiber | Sodium
150 | 4 g | 18 g | 9 g | 11 g | 60 mg

Estimates vary by brands and portions.

FAQ About Raspberry Chia Pudding

Q: Why is my chia pudding too thin?
A: The seeds may need more time to absorb liquid. Whisk well, then refrigerate longer (up to overnight). If still thin, stir in 1–2 tbsp extra chia and chill another 30–60 minutes.

Q: Why is it too thick or gelatinous?
A: You may have used too much chia or let it sit too long without stirring. Thin with a splash of milk and stir until you reach the desired texture.

Q: Can I use frozen raspberries straight from the freezer?
A: Yes. Blend frozen raspberries with the milk and sweetener. You may need a stronger blender. Thawing first makes blending easier.

Q: Can I make this without a blender?
A: You can mash raspberries with a fork and whisk with milk and maple syrup, but the texture will be chunkier and seeds will remain visible.

Q: How long does it keep in the fridge?
A: Up to 4–5 days in an airtight container. Fresh toppings are best added just before serving.

Q: Is chia pudding healthy?
A: It’s a nutrient-dense choice: chia seeds give fiber, healthy fats, and some protein. Use unsweetened milk and limit added sweetener to keep it lower in sugar.

Notes

Use a clear jar for serving to show the pretty pink color and layers.
For a smoother look, strain blended raspberries to remove seeds before mixing with chia.
Toast nuts or coconut flakes briefly in a dry pan for stronger flavor and crunch.
If packing for travel, keep toppings in a separate small container to add just before eating.
Stir the pudding well after refrigeration to redistribute any separated liquid.

Troubleshooting

Pudding is lumpy after adding chia: whisk thoroughly and wait 5 minutes, then whisk again. If lumps remain, use a blender for 10–15 seconds.
Flavor tastes flat: chilling dulls flavor. Add a pinch more maple or a drop of lemon juice to brighten.
Seeds sink to the bottom: whisk again after 5 minutes and before chilling to distribute seeds evenly.
Too sweet: next time reduce maple syrup to 1 tsp or omit and add sweet toppings later.
Watery after thawing: freezing changes texture; instead refrigerate for best results. If watery, stir in 1 tbsp chia and let sit 30–60 minutes to re-thicken.

Conclusion

For extra inspiration and variations, check out Raspberry Chia Pudding which offers more ideas for flavor pairings and serving styles.

Final Thoughts

Simple, fresh, and flexible, this Raspberry Chia Pudding is a low-effort recipe that delivers bright flavor and satisfying texture. It’s perfect to prep ahead and customize with whatever toppings you enjoy — a small change makes it fit breakfast, snack, or dessert. Enjoy it cold and bright, and use the pro tips above for the best results.