4.75 52 Published Mar 12, 2024, Updated May 18, 2024
Why I Love This Recipe
Delicious – This recipe gives off raspberry cheesecake vibes especially with the creamy addition of greek yogurt and when topped with granola. It’s SO good! Versatile – Depending on the time of day I love eating this chia pudding for breakfast, a snack or even dessert. Portable – Because it’s made in a jar, you can take this with you on the go.
Ingredients Needed
You only need 7 simple ingredients to whip up the base of this raspberry chia pudding. Here’s what you need:
fresh raspberries – mashed for the base, plus more for topping, offering a fresh, tart flavor and vibrant color. You can use frozen raspberries if that’s what you have on hand. Just let them thaw slightly so you can mash them easier. chia seeds – the star of the show! They absorb the liquid to create a pudding-like texture while providing fiber, omega-3 fatty acids, and protein. milk – I like using unsweetened almond milk for this recipe, but whatever dairy-free milk you have on hand will work. greek yogurt – adds a rich, creamy texture and a protein boost. I recommend using plain, full fat or 2% yogurt. Try to avoid anything with added sugars! maple syrup – the perfect natural sweetener for this chia pudding. Honey is a good substitute. If you need a sugar-free option, just skip the sweetener all together or use a sugar substitute like stevia or monk fruit. lemon juice – a splash to brighten the flavors and add a slight tanginess. vanilla extract – a nice flavor enhancer that complements the raspberries. granola – this is optional, but I love topping this raspberry chia pudding with granola for some crunch and added texture.
How to Make Raspberry Chia Pudding
Just like with all chia seed pudding recipes this one is super easy to make. Just mix, let sit overnight and enjoy! Step 1: Mix the mashed raspberries, milk, yogurt, chia seeds, maple syrup, lemon juice and vanilla together in a mason jar. Let the mixture sit for 5 minutes, then stir again to break up any chia clumps. Step 2: Refrigerate for at least 30 minutes, or up to 12 hours for the flavors to meld and the pudding to thicken. Before serving, top with additional raspberries and a sprinkle of granola for crunch.
Topping Ideas
Once the chia pudding has set, you’re ready for the best part… the toppings! The base recipe definitely makes a difference, but the toppings are where it’s at. Here are some ideas:
Extra raspberries – Fresh raspberries not only add a burst of tartness but also make the dish visually appealing with their vibrant color. Granola – A sprinkle of your favorite granola adds a satisfying crunch. Try this protein granola for a protein boost. Nut butter – Drizzle almond or peanut butter over the top for a creamy, nutty flavor that pairs wonderfully with the tanginess of the raspberries. Coconut flakes – Toasted coconut flakes offer a subtle sweetness and a crispy texture. Chocolate chips – For a more decadent topping try adding chocolate chips, cacao nibs or melted dark chocolate on top for dessert. Raspberries + chocolate = the ultimate dessert combo!
How to Store Raspberry Chia Pudding
Chia pudding is an awesome meal-prep option because it can be stored for up to 5-7 days in an airtight container in the refrigerator. I like to make and store chia pudding in 16-ounce wide-mouth mason jars. Make a double or triple batch on Sunday to have in the fridge for a quick breakfast, healthy snack or even dessert throughout the week.
More Chia Pudding Recipes
Mango Chia Pudding Kiwi Chia Pudding Pumpkin Chia Pudding Banana Split Chia Pudding Peanut Butter Chia Pudding Blueberry Chia Pudding Banana Chia Pudding Coconut Chia Pudding
Be sure to check out all of the breakfast recipes on EBF!
