This raspberry chia pudding sweetened with maple syrup is bright, creamy, and gently jammy — a soft, spoonable pudding with a delicate crunch from the chia seeds and a fresh-tart raspberry pop. The texture is thick but smooth, with bits of seeds that give a pleasant bite and a glossy ribbon of maple running through each spoonful. It is quick to make, mostly hands-off, and perfect for breakfast, a light dessert, or a healthy snack. Spread it in a jar, top with nuts and extra berries, or serve it with warm granola for contrast. If you like pairing flavors, try it alongside a batch of chewy maple-cinnamon cookies with white chocolate for a maple-forward brunch treat. This recipe keeps things simple and real, using pantry staples you likely already have.
Why You’ll Love This Raspberry Chia Pudding Sweetened with Maple Syrup
- Hands-off: Mix, mash, and chill — no cooking required.
- Naturally sweet: Pure maple syrup adds warm sweetness without refined sugar.
- Fresh and bright: Raspberries give a tart lift that balances the creaminess.
- Textural contrast: Smooth almond milk base with tiny crunch from chia seeds.
- Versatile: Eat it for breakfast, snack, or a light dessert — dress it up or keep it simple.
- Quick to scale: Double or halve the batch easily for meal prep.
- Vegan and gluten-free friendly when using plant milk and plain toppings.
- Easy to customize: swap fruits, milks, or toppings for different flavors and textures.
What Is Raspberry Chia Pudding Sweetened with Maple Syrup?
Raspberry chia pudding sweetened with maple syrup is a no-cook pudding made by soaking chia seeds in milk until they swell and form a creamy, tapioca-like texture. Fresh or frozen raspberries are mashed into the mix to create a jammy berry layer and provide bright tartness. Pure maple syrup brings a warm, natural sweetness and a subtle caramel note that lifts the berries without overpowering them. The method is simple: combine the base ingredients, press or mash raspberries into the mix, and let the seeds absorb the liquid in the refrigerator. The vibe is fresh and easy — perfect for a relaxed breakfast, a healthy snack at work, or a low-effort brunch. It feels comforting and light at the same time.
Ingredients for Raspberry Chia Pudding Sweetened with Maple Syrup
For the Base
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
For the Raspberry Mix
- 1/2 cup fresh or frozen raspberries (plus more for topping)
To Serve
- Sliced almonds or chopped nuts
- Shredded coconut
- Additional raspberries or mixed berries
- Extra drizzle of maple syrup
Ingredient Notes (Substitutions, Healthy Swaps)
- Chia seeds: Use black or white chia — both work the same. If you only have ground chia, reduce the amount slightly (ground chia thickens faster).
- Milk: Unsweetened almond milk keeps the flavor light and low-calorie. You can use oat milk, soy milk, coconut milk (for a richer pudding), or dairy milk if you prefer. Full-fat coconut or dairy milk makes a creamier, richer texture.
- Maple syrup: Use pure maple syrup only for that natural flavor. Honey is an optional substitute (not vegan). Agave syrup will work but is milder in flavor.
- Vanilla extract: Enhances depth. If you don’t have it, a small pinch of salt helps bring out flavor.
- Raspberries: Fresh or frozen both work. If using frozen, thaw slightly or mash while still cold — no need to cook. Frozen raspberries release extra juice, which adds natural sauce.
- Toppings: Use any nuts, seeds, or fruit you like. Granola adds crunch but will soften over time if mixed in.
Step-by-Step Instructions
Step 1 – Mix the Base
In a medium bowl or jar, combine 1/4 cup chia seeds, 1 cup unsweetened almond milk, 2 tablespoons pure maple syrup, and 1/2 teaspoon vanilla extract. Whisk well for 20–30 seconds so the seeds don’t clump and the maple mixes evenly.
Visual cue: The mixture will look runny but slightly speckled with chia seeds.
Step 2 – Mash the Raspberries
Place 1/2 cup raspberries in a small bowl. Use a fork or potato masher to crush most of them until you have a saucy mash with a few small pieces remaining. Fold the mashed raspberries into the chia mixture gently to create streaks of jam throughout.
Visual cue: You should see pink ribbons of raspberry in the mixture; some whole seeds and bits are fine.
Step 3 – Let It Set
Cover the bowl or close the jar and refrigerate for at least 2 hours, or overnight for best texture. The chia seeds will absorb the liquid and thicken into a pudding-like consistency.
Pro cue: For a faster set, chill for 30–60 minutes and stir once or twice to break up any clumps. Overnight gives the creamiest result.
Step 4 – Check the Texture
After chilling, stir the pudding. If it looks too thick, stir in a tablespoon of milk at a time until you reach your preferred creaminess. If too thin, add 1 teaspoon chia seeds, stir, and chill another 15–30 minutes.
Visual cue: The pudding should hold its shape on a spoon and flow slowly when tipped.
Step 5 – Serve and Enjoy
Portion into bowls or jars. Top with sliced almonds or chopped nuts, shredded coconut, additional raspberries or mixed berries, and a final drizzle of maple syrup if you like extra sweetness.
Pro Tips for Success
- Measure chia seeds by weight for consistency if possible; 1/4 cup can vary slightly.
- Stir the mixture well at the start to prevent clumping of seeds.
- Chill at least 2 hours; many people prefer overnight for a silkier set.
- If you like a smoother texture, blend the milk and chia briefly in a blender before adding raspberries.
- Adjust sweetness after soaking — chilling can mute sweetness, so taste and add a touch more maple if needed.
- Keep toppings separate until serving to maintain crunch.
- Use a jar with a lid for easy travel and meal prep.
Flavor Variations
- Optional: Strawberry-Raspberry — swap half the raspberries for mashed strawberries for a sweeter, milder berry mix.
- Optional: Cocoa Raspberry — stir 1 teaspoon unsweetened cocoa powder into the base before chilling for a chocolate-raspberry twist.
- Optional: Coconut Cream — use half coconut milk and half almond milk for a richer, tropical flavor; top with toasted coconut.
- Optional: Citrus Lift — fold in 1 teaspoon fresh lemon or orange zest for a bright, zesty note.
- Optional: Mixed Berry — use a 50/50 mix of raspberries and blueberries for more color and varied berry flavor.
- Optional: Nut Butter Swirl — stir 1 tablespoon almond or peanut butter into each serving for added protein and a nutty depth.
Serving Suggestions
- Breakfast jar: Layer with granola and a few extra berries for a grab-and-go breakfast.
- Light dessert: Serve in small glass dishes with a mint leaf and a tiny drizzle of maple.
- Brunch spread: Offer bowls of toppings (nuts, coconut, seeds, fresh fruit) so guests can build their own.
- Snack: Pack in a small jar with a tight lid for work or school snacks.
- Parfait: Alternate spoonfuls of chia pudding and Greek yogurt for a higher-protein parfait.
- Kid-friendly: Serve with a drizzle of maple and a small cookie on the side to make it fun.
Make-Ahead, Storage & Reheating
- Make-ahead: Prepare the pudding up to 3 days in advance and keep covered in the fridge. It actually improves after a night as the seeds fully hydrate.
- Portioning: Store in individual jars for easy grab-and-go breakfasts.
- Storage duration: Keep refrigerated for up to 4–5 days. Check for off smells or mold after that.
- Reheating: This pudding is best cold or at room temperature. If you prefer it warm, gently warm a serving in a microwave-safe bowl for 20–30 seconds and stir. Do not overheat — high heat can thin the gel and change texture.
- Texture changes: The pudding will thicken as it chills. If it becomes too firm, loosen with a splash of milk before serving.
Storage and Freezing Instructions
- Refrigeration: Store sealed in the fridge for 4–5 days. Keep toppings separate to avoid sogginess.
- Freezing: Not recommended. Freezing will break down raspberry texture and can change the chia gel, causing separation and a grainy texture after thawing.
- If you must freeze: Freeze only the base (without fresh berry pieces or toppings) in a sealed container for up to 1 month. Thaw in the fridge overnight and stir well; add fresh berries after thawing to restore brightness.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 230 kcal | 4 g | 23 g | 11 g | 7 g | 55 mg
Estimates vary by brands and portions.
FAQ About Raspberry Chia Pudding Sweetened with Maple Syrup
Q: Why is my chia pudding too runny?
A: Stir well and chill longer. If still thin, add 1 teaspoon chia seeds, stir, and chill 15–30 minutes. A quick stir during the first 30 minutes helps prevent clumps.Q: Why is my chia pudding too thick or gloppy?
A: Thin it with a tablespoon or two of milk and stir until you reach the texture you like. Let sit 10–15 minutes after thinning to allow seeds to rehydrate.Q: Can I use frozen raspberries?
A: Yes. Thaw slightly or mash while partly frozen. Frozen berries release more juice, which can make the mix slightly looser — adjust with a bit more chia if needed.Q: How long will this keep in the fridge?
A: Up to 4–5 days if stored in a sealed container. Add fresh toppings just before serving.Q: Is this recipe vegan?
A: Yes, with plant-based milk and pure maple syrup it is vegan.Q: Can I use other sweeteners?
A: Optional swaps: honey (not vegan), agave, or a simple syrup. Use similar sweetness amounts and adjust to taste.
Notes
- Toast nuts lightly before topping to boost aroma and flavor.
- Use a clear jar to create pretty layers of pink raspberry ribbons and creamy pudding.
- If you like a smoother mouthfeel, blend the pudding briefly before chilling.
- For a thicker “overnight oats” style, mix equal parts chia and oats (optional) and adjust milk.
- Add fresh mint or lemon zest on top for a bright, fresh finish.
Troubleshooting
- Problem: Seeds clump together. Fix: Whisk vigorously when you first combine and stir again 10–15 minutes after mixing to break clumps.
- Problem: Pudding tastes bland. Fix: Add a pinch of salt and a touch more maple syrup to lift flavors. A splash of vanilla extract helps too.
- Problem: Too much liquid from thawed raspberries. Fix: Stir in a teaspoon or two more chia seeds and chill until thick.
- Problem: Toppings get soggy. Fix: Keep crunchy toppings separate and add them just before serving.
- Problem: Metallic or off flavors from milk. Fix: Use a fresher carton of milk or switch brands; almond milk can vary widely in taste.
Final Thoughts
This raspberry chia pudding sweetened with maple syrup is simple, flexible, and full of fresh flavor — a low-effort dish that feels special. Make a batch for the week, switch up toppings, and enjoy a bright, healthy spoonful any time you need a quick, satisfying treat.
Conclusion
If you’d like another chia recipe in a different flavor profile, check this classic Raspberry Chia Pudding for more ideas and inspiration.
Raspberry Chia Pudding
Ingredients
For the Base
- 1/4 cup chia seeds Use black or white chia — both work the same. Reduce if using ground chia.
- 1 cup unsweetened almond milk Can substitute with oat milk, soy milk, coconut milk, or dairy milk.
- 2 tablespoons pure maple syrup Use only pure maple syrup for natural flavor.
- 1/2 teaspoon vanilla extract Enhances depth; can use a pinch of salt if absent.
For the Raspberry Mix
- 1/2 cup fresh or frozen raspberries Mash slightly if using frozen, no need to cook.
To Serve
- sliced almonds or chopped nuts
- shredded coconut
- additional raspberries or mixed berries
- extra drizzle of maple syrup For added sweetness.
Instructions
Preparation
- In a medium bowl or jar, combine 1/4 cup chia seeds, 1 cup unsweetened almond milk, 2 tablespoons pure maple syrup, and 1/2 teaspoon vanilla extract. Whisk well for 20–30 seconds to avoid clumping.
- Place 1/2 cup raspberries in a small bowl. Use a fork to mash them into a saucy mix and fold gently into the chia mixture.
- Cover and refrigerate for at least 2 hours or overnight to allow chia seeds to absorb liquid.
- After chilling, stir the pudding. Add more milk if too thick or chia seeds if too thin.
- Portion into bowls or jars and top with sliced almonds, shredded coconut, additional raspberries, and extra maple syrup.