Dessert

Raspberry Chia Pudding Recipe

BySophie Carsel March 20, 2026March 20, 2026

Introduction

Raspberry chia pudding is a delicious and nutritious breakfast or snack that’s easy to prepare ahead of time. This creamy, fruity pudding combines fresh raspberries with chia seeds for a refreshing, wholesome treat.

The image shows two small clear jars filled with three layers: the bottom and middle layers are a soft pink chia pudding with visible small black chia seeds, topped with a smooth layer of the same pink pudding. On top, bright red raspberries and small dark chocolate chips are scattered, adding a fresh and rich contrast. A small ornate silver spoon stands inside the front jar, angled slightly to the side. The jars are placed on a white marbled surface, surrounded by a small white dish with more fresh raspberries and a few chocolate chips scattered nearby, with a blurred glass container of chia seeds and a soft brown cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup unsweetened vanilla almond milk (or your favorite milk)
1/2 cup raspberries (fresh or frozen)
1 tablespoon pure maple syrup
1/2 teaspoon pure vanilla extract
1/8 teaspoon almond extract (optional)
1/4 cup chia seeds
Toppings: fresh raspberries, granola, coconut, nut butter, chocolate chips, etc.

Instructions

Step 1: In a blender, combine the almond milk, raspberries, maple syrup, vanilla extract, and almond extract if using. Blend until smooth.
Step 2: Transfer the mixture to a bowl or jar. Add the chia seeds and stir until combined. Let it sit for 15 minutes, then stir again to break up any clumps.
Step 3: Cover and refrigerate for at least 1 hour or overnight to allow the chia seeds to absorb the liquid and thicken the pudding.
Step 4: Before serving, stir the pudding once more and add your favorite toppings. Enjoy!

Tips & Variations

Use coconut milk instead of almond milk for a richer, tropical flavor.
Swap raspberries for other berries like strawberries or blueberries for variety.
For extra texture, add chopped nuts or seeds to the toppings.
If you prefer a sweeter pudding, increase the maple syrup to taste.

Storage

Store raspberry chia pudding in an airtight container in the refrigerator for up to 4 days. Stir before serving. It tastes great cold, but you can also warm it gently if you prefer.

How to Serve

The image shows two small clear glass jars filled with a pink chia pudding that has a speckled, gel-like texture. Each jar is topped with fresh red raspberries and small dark chocolate chips scattered on the surface. One jar has a vintage-style silver spoon placed inside it. Around the jars, there are loose chocolate chips and a small white bowl filled with vibrant red raspberries. The scene is set on a white marbled surface with a soft reddish cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries work well. Just thaw them slightly or blend directly; they will blend smoothly and add natural sweetness.

How thick should the pudding be?

After chilling, the pudding should be thick and creamy, similar to a soft mousse. If it’s too thin, add a bit more chia seeds and let it sit longer.