Description
Raspberry Chia Pudding is a creamy, aesthetic, healthy breakfast that’s ready in just 5 minutes of prep. Sweet-tart raspberries meet creamy chia seeds for the perfect That Girl breakfast or meal-prep snack.
Ingredients
1 1/2 cups milk of choice (almond, oat, coconut, or dairy)
1/2 cup chia seeds
1 1/4 cups raspberries, divided (fresh or frozen)
1/3 cup yogurt (plain or vanilla, dairy or plant-based)
2–3 tbsp maple syrup or honey (to taste)
1 tsp vanilla extract
1 tsp finely grated lemon zest (optional)
Pinch fine sea salt
TOPPINGS
Extra raspberries
Granola
Toasted coconut flakes
Chopped pistachios or almonds
Fresh mint
Drizzle of nut butter or tahini
Instructions
1. Mash 3/4 cup raspberries in a bowl with maple syrup, vanilla, lemon zest, and salt.
2. Whisk in milk and yogurt until smooth. Taste for sweetness.
3. Sprinkle chia seeds over the surface and whisk 30–45 seconds to combine.
4. Let stand 10 minutes, then whisk again to prevent clumping.
5. Cover and refrigerate 2–3 hours or overnight until thick and creamy.
6. Stir and layer into jars with remaining raspberries and toppings.
7. If too thick, stir in 1–3 tbsp milk before serving.
Notes
Use coconut milk for extra creaminess or almond/oat milk for a lighter pudding.
For vegan: use plant-based milk and yogurt, and maple syrup or agave.
Add lemon zest for brightness and a pinch of salt to enhance sweetness.
To meal prep: store up to 5 days in airtight jars; add toppings right before eating.
To make pink layers, blend a portion of pudding with extra raspberries before layering.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Snack, Healthy Recipes
- Method: No-Cook, Refrigerator
- Cuisine: American
Nutrition
- Serving Size: 1 jar (about 1 cup)
- Calories: 290
- Sugar: 14g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg