Name: Raspberry Chia Pudding
Prep time: 5 min
Total time: 2 h 5 min
Cuisine: Vegan
Ingredients: 3 tbsp chia seeds; 1 cup plant-based milk (almond, oat, or coconut); 1–2 tsp maple syrup or agave (optional, for sweetness); ½ tsp vanilla extract (optional); ½ cup fresh or thawed frozen raspberries (mashed); 1 tsp lemon juice (optional, enhances raspberry flavor); Fresh raspberries, granola, coconut flakes, or nuts (for serving)

Why You’ll Love This Recipe

This pudding is not only quick and easy to prepare but also incredibly versatile and good for you. It’s rich in omega-3s, fiber, and antioxidants, with the refreshing flavor of raspberries adding brightness to every bite. Whether enjoyed on its own or layered with fruit and granola, it’s a satisfying option that feels indulgent while being totally wholesome.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chia seeds
Plant-based milk (such as almond, oat, or coconut)
Maple syrup or agave (optional, for sweetness)
Vanilla extract (optional)
Fresh or frozen raspberries
Lemon juice (optional, to enhance raspberry flavor)
Fresh raspberries or other toppings (for serving)

Directions

In a medium bowl or jar, mash the raspberries with a fork. Add lemon juice if using.
Stir in plant-based milk, chia seeds, maple syrup, and vanilla extract.
Mix well to combine and let sit for 5 minutes. Stir again to prevent clumping.
Cover and refrigerate for at least 2 hours or overnight until thickened.
Before serving, stir well and adjust consistency with more milk if needed.
Serve topped with fresh raspberries, granola, coconut flakes, or nuts.

Servings and timing

This recipe yields 2 servings.
Prep time: 5 minutes
Chill time: 2 hours
Total time: 2 hours 5 minutes

Variations

Chocolate version: Add 1 tablespoon of cocoa powder to the mixture.
Layered parfait: Alternate chia pudding with layers of granola and fruit.
Smooth version: Blend all ingredients before chilling for a uniform texture.
Tropical twist: Replace raspberries with mango or pineapple and use coconut milk.
Protein boost: Add a scoop of your favorite vegan protein powder.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 5 days.
Stir before serving as it may thicken further over time.
Not suitable for freezing or reheating, but it stays fresh and ready-to-eat in the fridge.

FAQs

Can I use frozen raspberries?

Yes, just thaw them first and mash before mixing. They work just as well as fresh.

How do I make the pudding thicker?

Use less liquid or add an extra tablespoon of chia seeds. Let sit longer if needed.

Can I blend the pudding?

Yes. Blending gives it a smooth, mousse-like consistency instead of a seedy texture.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free and vegan.

Can I make this sugar-free?

Absolutely. Skip the maple syrup or use a sugar-free sweetener of your choice.

What’s the best milk to use?

Any plant-based milk works—almond, oat, soy, or coconut. Creamier milks yield a richer texture.

Why didn’t my pudding thicken?

Make sure you used the correct ratio of seeds to liquid and stirred after the first 5 minutes. Also, use whole chia seeds—not ground.

Can I use another fruit?

Yes! This recipe works well with strawberries, blueberries, mango, or peaches.

Is it good for breakfast?

Definitely. It’s high in fiber, healthy fats, and can be made ahead—ideal for busy mornings.

Can kids eat chia pudding?

Yes, it’s kid-friendly and customizable with fun toppings like fruit, granola, or chocolate chips.

Conclusion

Raspberry chia pudding is a simple, healthy, and delicious way to enjoy a naturally sweet treat any time of day. With its vibrant color, refreshing taste, and creamy texture, this make-ahead recipe is a fantastic addition to your breakfast or dessert routine. Quick to prepare and full of good-for-you ingredients, it’s a recipe you’ll return to again and again.