Raspberry Chia Pudding

This simple 5-ingredient chia pudding combines raspberries with chia seeds and plant milk for a nutritious breakfast or snack that can be prepared overnight.

Keep It Fresh

One of my favorite meal prep hacks is making a big batch on Sunday and dividing it into cute little jars. They stay perfect in the fridge all week! I’ve found that glass containers work best, and I love being able to grab one as I’m running out the door. Just don’t try freezing them the texture gets a bit weird!

My Best Tips

After making this recipe countless times, I’ve learned a few tricks! If you’re using frozen berries, you might want to add an extra spoonful of chia seeds since they release more liquid. And if you’re craving something extra indulgent, try using full-fat coconut milk it makes the creamiest pudding ever! Don’t forget to give everything a good stir before letting it set.

Why You Need This Recipe

This pudding has seriously changed my morning routine! It’s so nice knowing I have a healthy, delicious breakfast waiting for me in the fridge. Plus, it’s incredibly versatile I’ve served it for brunch parties, packed it for lunch, and even enjoyed it as a guilt-free dessert. The fact that it fits into practically any eating style is just a bonus!

Frequently Asked Questions

Why let it set overnight?: Overnight setting allows chia seeds to fully absorb liquid and create the best pudding texture. The longer it sets, the thicker and creamier it becomes.
Can I use different milk alternatives?: Yes, any plant-based milk works well. Almond and coconut milk are suggested, but oat, soy, or cashew milk can be used. The taste will vary slightly.
Why blend the raspberries?: Blending creates a smooth, even distribution of raspberry flavor throughout the pudding. It also helps break down frozen berries if using them.
What toppings work well?: Fresh berries, granola, nuts, coconut flakes, or additional maple syrup work well. Choose toppings that add texture contrast to the creamy pudding.
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