Raspberry Chia Pudding

5 from 1 vote

This raspberry chia pudding is smooth, creamy, and bursting with fresh berry flavor in every bite. Made in just minutes with simple ingredients, it's an easy make-ahead recipe for breakfast or snack.

Prep Time5

Chilling Time4

Total Time4 5

Course: Breakfast, Snack

Cuisine: American

Servings:

Author: Jamie N, Registered Dietitian

Ingredients

1 cup fresh raspberries washed
1/3 cup milk (of choice)
1/2 tablespoon honey (or maple syrup), more to taste
2 tablespoons chia seeds
optional: a dollop of Greek yogurt either mixed in or right before serving for more protein

Instructions

In a blender or smoothie cup, combine the raspberries, milk, and honey.
Blend on high speed until completely smooth, about 20 to 30 seconds.
Pour the mixture into a small glass jar. Add the chia seeds and stir until well combined. Taste test and adjust sweetener if needed.
Cover with a lid and refrigerate at least 4 hours or overnight.

Notes

Sweetness can vary. You may want to adjust the honey or maple syrup before chilling.
Frozen raspberries work great too. No need to thaw them, just blend straight from frozen. Just be sure to consume within 24-48 hours.
Use any milk. Dairy milk will have more protein, but dairy-free milk works okay too.
Serve with toppings. Try it with a dollop or two of Greek yogurt, a drizzle of honey, or any of your favorite toppings like granola, nuts, or shredded coconut.

Nutrition