This Raspberry Chia Pudding is an easy no-cook breakfast recipe made with just a handful of wholesome ingredients including ripe raspberries, nutritious chia seeds, and creamy almond milk. This delightful snack will satisfy your cravings while providing a nutritious and healthy boost to your day. Gluten-free, grain-free, dairy-free, vegan, refined sugar-free, paleo-friendly with low carb, keto or Whole30 options.
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Easy Chia Pudding Recipe
Looking for a simple snack or dessert recipe that is healthy and decadent? This Rasbperry Chia Pudding is the perfect dairy free, vegan and low carb dessert to keep in your fridge. My kids love having this pudding parfait all year round but especially during the summer when it’s too hot to turn on the oven. It’s a fruity grab-and-go treat that’s perfect for making ahead of time.
Why we love this healthy snack
- The pudding comes together with just 5 ingredients and one bowl.
- There’s no cooking or baking involved – All it requires is just a good chilling in the fridge for a couple hours and then it becomes ultra creamy and irresistible.
- Easy to customize: We love layering our pudding with fresh fruit, grain-free granola or toasted coconut.
- This chia pudding recipe is also gluten-free, grain-free, vegan, dairy-free, refined sugar-free, paleo with low carb and keto sweetener options
What is Chia?
Chia seeds are a type of small seed that’s packed with nutrients and antioxidants. These low-calorie seeds are commonly used in yogurts, puddings and drinks. They’re a great source of fiber, protein, calcium and more. Chia seeds will give you long-lasting energy and boost your overall health.
Is Chia Pudding Good For You?
In addition to the health benefits of the chia seeds, this recipe is full of fresh fruit. It contains healthy fats and plenty of essential nutrients. You can also top it with your choice of healthy ingredients like grain-free granola or toasted nuts. This pudding recipe is one of our go-to healthy snacks, and my kids love it too.
Ingredients you need
Creating your own blueberry chia pudding allows for endless customization options. The basic ingredients include:
- Almond Milk: We like to use unsweetened almond milk but feel free to use any non-dairy milk you like
- Chia Seeds: Be sure to buy the black chia seeds for this recipe
- Pure Maple Syrup: You could also use any other liquid sweetener of your choice. To make this low sugar, low carb and keto-friendly, use a few drops of liquid monk fruit extract or Lakanto Sugar-free Maple Syrup. Omit or add 1 pitted Medjool date for Whole30.
- Vanilla Extract and Ground Cinnamon: Optional but highly recommended to add flavor.
- Yogurt: Use your favorite dairy-free yogurt or Greek yogurt for added protein if not dairy-free. We like Kite-Hill or Culina.
- Protein Powder: Use your favorite unflavored or vanilla protein powder. You can leave this out if you would prefer not use any protein powder.
- Raspberries: We love using fresh raspberries once they are in season but frozen raspberries or any mixed berries will work here too. Be sure to thaw and drain frozen berries first.
Optional Toppings of choice:
- Grain-Free Paleo Granola: If preferred, you can use toasted coconut chips, some chopped nuts, hemps seeds or another healthy topping.
- Whipped coconut cream or dairy-free yogurt. We like Kite-Hill.
How to make Raspberry Chia Pudding
- Blend: Add the raspberries, 3 tablespoons of chia seeds, milk and maple syrup to a blender. Blend on high until smooth. Add more milk as needed, if the mixture seems too thick or until desired consistency is reached.
- Add to container and chill in fridge: Transfer the mixture to a resealable container / bowl / jar along with the remaining 3 tbsp chia seeds. Mix until combined. Cover with lid and store in the refrigerator overnight, or for at least 2 hours, or until the chia seeds have thickened / expanded.
- Assemble: When ready to serve, stir the mixture until combined then layer either in a jar or a bowl with a layer of chia pudding, then with yogurt and a final layer of chia pudding.
- Serve with choice of toppings: Garnish with fresh raspberries and / or grain-free granola, coconut chips, chopped nuts, whipped coconut cream or dairy-free yogurt or other toppings of choice, if desired.
Tips for success
- Stir Well: Stir the pudding mixture well before refrigerating it to break up any large clumps of chia seeds.
- Check Consistency: If the pudding doesn’t reach your desired thickness, add some more chia seeds to the mixture and put it back in the fridge. This will help it thicken to the perfect pudding texture.
- Change it Up: Try making this treat with different jams, berries and toppings for a variety of flavor combinations.
Serving Suggestions
Once you’ve mastered the art of making the chia recipe, it’s time to get creative with toppings and mix-ins.
From fresh berries and sliced almonds to granola and shredded coconut, the options are endless. These additions not only enhance the flavor and texture but also provide additional nutrients to power up your chia pudding. Get ready to take your chia pudding game to the next level!
Topping Ideas
There’s no limit to the toppings you can add to this healthy snack. Here are some of my favorite healthy add-in ideas:
- Nut Butter: Try topping this snack with a scoop of peanut butter or almond butter.
- Bananas: Sliced bananas taste amazing on top of these parfaits too.
- Honey: If you don’t need this dish to be vegan, top your pudding with a drizzle of honey.
- Pomegranate Seeds: Garnish your pudding cups with some juicy pomegranate seeds for an extra pop of flavor.
How to Store Chia Seed Pudding
Planning ahead? Chia pudding is an excellent candidate for meal prepping.
- Air-Tight Containers: Transfer your chia pudding to air-tight containers with secure lids. Mason jars or reusable food storage containers work well for this purpose. Make sure the containers are clean and dry before adding the pudding.
- Refrigeration: Chia pudding should be stored in the refrigerator to maintain its freshness and texture. Place the sealed containers in the refrigerator promptly after making the pudding.
- Labeling: If you’re preparing multiple flavors or variations of chia pudding, it’s helpful to label the containers with the date and flavor. This way, you can easily identify and select the desired option when you’re ready to enjoy it.
- Shelf Life: Chia pudding can typically be stored in the refrigerator for up to 5 days. However, it’s essential to note that the texture may become slightly thicker over time as the chia seeds continue to absorb liquid.
- Stir Before Serving: Prior to serving, give the stored chia pudding a good stir to redistribute any settled chia seeds and ensure a consistent texture throughout.
- Toppings and Mix-Ins: If you’ve added toppings or mix-ins to your chia pudding, it’s best to store them separately. This helps maintain the freshness and crunchiness of ingredients like nuts, seeds, or granola. Add these toppings just before serving to enhance the overall experience.
- On-the-Go Convenience: If you prefer to take your chia pudding with you for a quick snack or breakfast at work or on the go, consider using portable containers with leak-proof lids. These containers will help prevent any spills or messes during transportation.
Freezer Instructions
If you’re looking to extend the shelf life of your pudding or want to prepare a larger batch for future use, freezing is a great option. Follow these storage tips to freeze your chia pudding effectively:
- Portion Control: Divide your chia pudding into individual serving sizes before freezing. This way, you can thaw only what you need without having to defrost the entire batch.
- Freezer-Safe Containers: Use freezer-safe containers or resealable freezer bags to store the chia pudding. Make sure to leave some headspace in the container as the pudding may expand slightly during freezing.
- Airtight Packaging: Ensure that the containers or bags are properly sealed to prevent freezer burn and maintain the quality of the chia pudding. Squeeze out any excess air from freezer bags before sealing them.
- Stackable Storage: To save space in your freezer, consider stacking the containers or laying them flat in a single layer. This allows for efficient use of freezer space and makes it easier to organize and access the chia pudding.
- Thawing: When you’re ready to enjoy the frozen chia pudding, transfer it from the freezer to the refrigerator. Allow it to thaw overnight or for a few hours until it reaches a creamy consistency. Stir well before serving.
More chia pudding recipes and recipes with chia seeds you might like:
This Raspberry Chia Pudding is an easy no-cook breakfast recipe made with just a handful of wholesome ingredients including ripe raspberries, nutritious chia seeds, and creamy almond milk. This delightful snack will satisfy your cravings while providing a nutritious and healthy boost to your day. Gluten-free, grain-free, dairy-free, vegan, refined sugar-free, paleo-friendly with low carb, keto or Whole30 options.
- 6 tablespoons chia seeds , divided
- ⅓ cup unsweetened almond milk , or preferred milk of choice, plus more only as needed to thin out
- 2-3 tbsp dairy-free thicker Greek-style yogurt (Culina or Kite-Hill) , or regular plain or vanilla Greek yogurt of choice (we like Culina, Yoggu, Kite-Hill or Cocojune)
- 1/2 cup fresh raspberries , washed and dried. For frozen raspberries, thaw and drain first.
- 1-2 tbsp maple syrup , or preferred sticky liquid sweetener. To make this low sugar, low carb and keto-friendly, use a few drops of liquid monk fruit extract or Lakanto Sugar-free Maple Syrup. Omit or add 1 pitted Medjool date for Whole30.
- 1 tbsp plain / vanilla protein powder of choice optional
- Dairy-free or regular thicker Greek-style plain or vanilla yogurt of choice, for layering (we like Culina, Yoggu, Kite-Hill or Cocojune)
- Fresh raspberries , for topping
Add the berries, 3 tablespoons of chia seeds, milk and maple syrup to a blender. Blend on high until smooth. Add more milk as needed, if the mixture seems too thick or until desired consistency is reached.
- Transfer the mixture to a resealable container / bowl / jar along with the remaining 3 tbsp chia seeds. Mix until combined. Cover with lid and store in the refrigerator overnight, or for at least 2 hours, or until the chia seeds have thickened / expanded.
When ready to serve, stir the mixture until combined then layer either in a jar or a bowl with a layer of chia pudding, then with yogurt and a final layer of chia pudding. Top with fresh berries and any other toppings of choice.
Recipe Video
How to store:
In the fridge: Store any leftover chia pudding in an airtight container in the fridge for up to 5 days. You can pre-assemble your parfaits in mason jars or store leftover pudding by itself.
In the freezer: You can also store your chia pudding in single portions in a freezer for up to 3 months.
How to thaw: Thaw in the fridge, overnight or until soft and no longer frozen, about 6 hours.
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