Vanilla Raspberry Chia Pudding

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Published on Mar 26, 2014 · Last updated on Aug 16, 2018 · 54 Comments

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You are going to love this creamy Vanilla Raspberry Chia Pudding! Quickly blend all ingredients before you go to bed, let the pudding set overnight and wake up to a healthy, satisfying breakfast pudding that tastes like dessert!

Are you a morning person? I'm definitely not. Getting out of bed isn't such a big deal for me but being really focused on my work after that is another story.

No matter what techniques I use, you won't get anything good out of me in the morning. And later on in the afternoon, the magic happens. In just a few hours, I'll cross almost everything from my to-do list and be super productive. Funny how that works!

Today I have a recipe that should help you get out of bed in no time, morning person or not. These little Vanilla Raspberry Chia Puddings you see here make a very delicious breakfast you'll be anxious to eat when you wake up.

Having a cup of Vanilla Raspberry Chia Pudding in the morning feels like eating dessert for breakfast... But that's not the best part - at least for me!

Since you did all the work the night before, you'll just have to open the fridge, grab your Vanilla Raspberry Chia Pudding and enjoy. So are you down for a healthy, delicious breakfast with zero prep? I say yes!

If you tried this Vanilla Raspberry Chia Pudding, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

5 from 7 votes

CourseBreakfast, brunch, Snack

CuisineAmerican

Keyword#glutenfreedessert, breakfast, brunch, chia, easy, healthy, pudding, raspberry

Prep Time 15 minutes

Resting time 1 day

Total Time 15 minutes

Servings 2

Calories 255 kcal

Ingredients

1cupraspberriesfresh or frozen
1cupmilkcow's milk, almond, coconut... your favorite!
1tbsphoneyor rice malt syrup or pure maple syrup
1tsppure vanilla extract
1 lemonjuiced
2tbspGreek yogurtoptional
3tbspchia seeds

Instructions

In the bowl of your food processor or blender, combine all the ingredients except chia seeds and process until smooth. Taste and add more sweetener if needed.
Pour mixture into two jars. Add 1.5 tablespoons of chia to each jar.
Put the lid on and give it a good shake to incorporate the chia seeds.
Let the chia puddings rest for about 1 hour, then shake again and let it rest in the refrigerator overnight. Eat by the spoonful when you wake up in the morning 🙂

Recipe Notes

It will keep two days in the fridge.

Nutrition Facts

Vanilla Raspberry Chia Pudding

Amount Per Serving (1 glass (half))

Calories 255Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Cholesterol 12mg4%

Sodium 63mg3%

Potassium 420mg12%

Carbohydrates 35g12%

Fiber 11g46%

Sugar 19g21%

Protein 9g18%

Vitamin A 200IU4%

Vitamin C 44.3mg54%

Calcium 297mg30%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

Jessica
April 09, 2014 at 1:28 am

i have all of these ingredients at home...except the raspberries! but i do have frozen strawberries...I'll try this recipe with them! LOVE chia puddings! usually i just mix it with almond milk and top with dark chocolate morsels 🙂
Reply
- marie
  April 09, 2014 at 6:17 pm
  
  Oh I'm sure it would be delicious with strawberries too! I love them 🙂 Thanks for stopping by Jessica!
  Reply
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Melissa
April 22, 2014 at 6:15 pm

Just want to say thank you for a fab recipe. I have a very fussy daughter and it is a struggle sometimes to get her to eat, with breakfast being particularly bad especially on school days (think it is too early for her). I read about the health benefits of chia seeds and decided to give it a go with her. After adding a little icing sugar (it was a little too sharp for her palette) it got the thumbs up, with the request for a blueberry and strawberry version. The recipe makes enough for breakfast for 2 days for both of us. Can't wait to try the pumpkin pie version either! 😀
Reply
- marie
  April 23, 2014 at 8:21 pm
  
  You have no idea how happy it makes me to hear that. I'm so glad I could help! Thanks for letting me know Melissa, you totally made my day 🙂
  Reply
Susi
August 27, 2014 at 5:05 am

Yum! I found your recipe on Pinterest and linked it in a blog post - can't wait to try it tomorrow!
Reply
- marie
  September 04, 2014 at 9:59 am
  
  Thanks for sharing Susi! 🙂
  Reply
Kiki
January 21, 2015 at 9:45 pm

What's the lemon juice for please? Just seems an out of place ingredient.
Thanks 🙂 can't wait to try this
Reply
- marie
  January 22, 2015 at 9:29 am
  
  It's just to add more depth and make this pudding even tastier 🙂
  Reply
Vanessa
March 30, 2015 at 2:37 pm

Found this on Pinterest and am so excited to try it in the AM. Made my first batch tonight and licked the spoon after it was blended, yummy. Can't wait till AM.
Reply
- marie
  March 30, 2015 at 6:18 pm
  
  You're set for a delicious breakfast then! Enjoy Vanessa 🙂
  Reply
Ashley
June 14, 2015 at 6:51 am

Has anyone tried this substituting Truvia or another sweetener instead of honey?
Reply
- marie
  June 15, 2015 at 12:08 pm
  
  You can definitely use another sweetener!
  Reply
Ana
July 06, 2015 at 9:40 am

This is SO. DANG. GOOD.
Thanks for sharing! 🙂
Reply
- marie
  July 07, 2015 at 11:23 am
  
  Haha so glad you liked this little pudding Ana !!
  Reply
Sherwood
October 08, 2015 at 2:04 pm

I don't like using the blender or food processor, but due to my poor planning I had an extra 6 ounce container of fresh raspberries that needed to be used up immediately! Luckily I had this in my big recipe binder and did the deed. I ended up adding an extra tablespoon of chia seeds, 'cause I like my pudding to fight back. While that didn't get it to my desired consistency, it helped. This is really good! Thanks so much for the recipe!
Reply
- marie
  October 12, 2015 at 6:45 pm
  
  Oh fresh raspberries are so delicious! I'm glad you liked this recipe Sherwood 🙂 "I like my pudding to fight back" hahaha thanks for the laugh!
  Reply
Melissa
April 25, 2016 at 10:14 am

When you say coconut milk, do you mean from a can or from the carton (like the almond milk)?
Reply
- marie
  April 25, 2016 at 11:15 am
  
  I used canned coconut milk!
  Reply
  - Melissa
    April 25, 2016 at 11:54 am
    
    Perfect! That's what I was hoping 🙂 Thank you!
    Reply
    - marie
      April 25, 2016 at 12:21 pm
      
      My pleasure 🙂
      Reply
      See Also
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Michelle
August 27, 2017 at 11:47 am

Can you freeze this like an icecream or to make it last longer?
Reply
- Marie
  August 29, 2017 at 6:49 pm
  
  I've honestly never tried, and I'm really not sure how it would turn out. Please let me know if you try! 🙂
  Reply
Heather Forster
August 05, 2018 at 2:06 am

I just made your pudding recipe, I have to wait til morning to eat. When i have made others in the past it has been a little runny. Wondering what the key is to thicker whipped pudding? More like a parfait. I blended for longer in food processor this time. Also wondering if I am not letting it set out in room temperature long enough? I am definitely using enough chia seeds. Thank you in advance for your insight.
Reply
- Marie
  August 15, 2018 at 10:35 am
  
  In this recipe, we do not blend the chia seeds along with the other ingredients but add them after. If you blended them, that could be one of the reason it's too runny. Otherwise, have you tried adding more chia seeds? I know you said you're using enough but it would be worth giving it a go. Chia pudding isn't meant to have a "whipped" texture, so you might be disappointed if that's what you're looking for here 🙂
  Reply
40A.
August 16, 2018 at 10:42 pm

Love the addition of honey and lemon juice! Makes this Vanilla Raspberry Pudding extra special!
Reply
Judy
February 01, 2019 at 11:19 pm

I just made this recip and it's delicious! I did alter the recipe a bit, using unsweetened coconut milk and used 4TBLS of chia. I also put just a little Raspberry balsamic in it. This set up quickly.
Reply
- Marie
  February 05, 2019 at 9:46 am
  
  Raspberry balsamic sounds delicious Judy! Glad you enjoyed it 🙂
  Reply
Tanya
March 24, 2019 at 4:37 pm

This is so awesome, I love this chia pudding, but I put mine in a blender, and ate it right away, best pudding ever, who would of thought you can make pudding with chia seeds, I add them to my lemon water. Thanks for the recipe, next time I am adding banannas
Reply
Gayle
May 01, 2019 at 6:54 pm

Hi! I made this yesterday but it did not thicken??? Also, I wondered why the sugar value was so high? I used Unsweetened Almond Milk and just that bit of honey. It tasted great but it was not thick.
Thanks!
Reply
- Marie
  May 02, 2019 at 9:08 am
  
  Hi Gayle! Sorry to hear it didn't turn out for you. Usually when it doesn't thicken, the culprit is the ratio (too much liquid for not enough chia seeds). Did you follow the proportions?
  Also this recipe isn't supposed to be *super* thick.
  As for the sugar and carbs, raspberries, milk, honey and chia seeds all have a decent amount of carbs in them (7 grams, 5 grams, 8 grams and 6 grams respectively)
  Reply
Suzanne
June 03, 2019 at 8:43 pm

This looks so good! Can I use other types of berries?
Reply
- Marie
  May 07, 2020 at 12:01 am
  
  Hi Suzanne! Absolutely! Wouldn't this be just awesome with blackberries?
  Reply
Vanessa
June 03, 2019 at 8:45 pm

Thanks for sharing! Is there a type of milk that you think works best?
Reply
- Marie
  May 08, 2020 at 5:33 am
  
  HI Vanessa! Cow's milk, almond, coconut, cashew... pick your favorite! If you like coconut, that would go really well with the raspberries! Enjoy
  Reply
Nicole
October 23, 2019 at 12:55 am

Hi do you let it rest for an hour before shaking again in or out of fridge ? Thanks
Reply
- Marie
  May 06, 2020 at 7:56 pm
  
  Hi. Yes! Let the chia puddings rest for about 1 hour, then shake again and let it rest in the refrigerator overnight
  Reply
Malarie
March 05, 2020 at 8:19 am

Can you eat this immediately after prepping? Or, does it have to settle overnight?
Reply
- Marie
  May 06, 2020 at 6:58 pm
  
  Hi Malarie. I highly recommend giving this pudding plenty of time to set. Some seeds start to gel in as little as 20 minutes but if you can, I would give it at least a couple of hours and ideally overnight. Cheers
  Reply
Amanda
April 13, 2020 at 9:44 pm

This recipe is excellent. I was lazy and didn’t want to wash a blender/food processor so I just mashed the ingredients together—the texture turned out fine. Be warned that as written the pudding is definitely on the tart side. I love tart desserts so this is perfect! Thanks for the delicious recipe!
Reply
- Marie
  April 13, 2020 at 10:34 pm
  
  Thanks for your feedback Amanda, much appreciated! 🙂
  Reply
Robin Sell
April 28, 2020 at 8:15 pm

Mine did't thicken and was runny. I only had enough Chia seeds for 1 TBSP per glass jar. It still tasted good but I was looking for a thicker texture. Will try again when I get more Chia seeds.
Reply
- Marie
  May 06, 2020 at 6:40 pm
  
  Hi Robin! Usually, when it doesn’t thicken, the culprit is the ratio (too much liquid for not enough chia seeds). Did you follow the proportions? This recipe isn’t supposed to be *super* thick. Feel free to add some more chia seeds. Hope this is helpful. Cheers
  Reply
Esme Lozano
April 28, 2020 at 10:44 pm

I love this recipe but I wonder if it has to be overnight? Is 2 hours enough to have the consistency cuz I can’t wait to eat it!:)
Reply
- Marie
  May 06, 2020 at 6:36 pm
  
  Hi Esme. This recipe isn’t supposed to be *super* thick in the first place. Chia seeds should ideally be soaked overnight to get the best results but 2 hours could just work. Maybe reduce the amount of milk by a bit. Some seeds already start to plump up in as little as 20 minutes but again, for the perfect texture, I would give them the night. Cheers!
  Reply
Jos
June 25, 2020 at 3:41 pm

This sounds delicious. Do we have to rest it for one day? Can I just place it in the fridge for an hour? I made one yesterday and the minimum resting period in the fridge was 30 minutes.
Reply
- Marie
  June 28, 2020 at 3:47 pm
  
  Thank you! You need to leave it in the fridge enough for the chia seed to expand and the texture to thicken. If it's thickened enough to your liking after one hour you can enjoy it then 🙂
  Reply
Holly
October 17, 2020 at 7:21 pm

Tried & loved your recipe(so did my kids win!) I’m always trying new ways to get healthy foods into our diet. Thank you.
Reply
- Marie
  December 21, 2020 at 8:01 pm
  
  So happy you enjoyed it Holly!
  Reply
Holly
October 17, 2020 at 7:22 pm

Also wondering if you can freeze this recipe to make ice cream? Sounds delicious!
Reply
- Marie
  December 21, 2020 at 8:03 pm
  
  That is an interesting idea but I have yet to try it! Let me know how it turns out. It might turn a bit hard in the freezer but you might be able to churn it into soft-serve texture in the ice cream maker and enjoy it right away.
  Reply
Kim Bales
January 03, 2021 at 11:27 pm

I don't have greek yogurt. Can I substitute or just leave it out of the recipe?
Reply
- Marie
  January 08, 2021 at 7:49 pm
  
  Hi Kim. You can use any other yogurt!
  Reply
Katelyn
February 12, 2021 at 12:04 am

I am new to a almost completely dairy free life. I came across this pudding and decided to try it. It was so good!! I can't wait to make it again!
Reply
- Marie
  February 15, 2021 at 6:49 pm
  
  Super! I'm so happy you liked it! Thanks for sharing
  Reply

Vanilla Raspberry Chia Pudding - Not Enough Cinnamon (2024)

FAQs

Why is my chia pudding not setting? ›

If your chia pudding isn't thick enough, just add more chia seeds to the mixture and let it sit a bit longer. You can also use a thicker milk. Full-fat canned coconut milk creates an ultra thick and creamy chia pudding. If you hate the texture of chia pudding, try blending it in a high powered blender like a Vitamix.

Explore More ›

What does chia pudding do to your gut? ›

Chia seeds are a good source of fiber and omega-3 fatty acids, which can reduce inflammation and support healthy digestion. The omega-3 fatty acids and caffeic acid in chia seeds may reduce inflammation in the gut. This can alleviate symptoms of IBS, such as abdominal pain, bloating, and diarrhea.

Can you put too much chia in chia pudding? ›

Although chia seeds offer a variety of health benefits, eating too many may lead to complications: Digestive issues. Because of their high fiber content, eating too many chia seeds may cause constipation, diarrhea, bloating, and gas.

Get More Info Here ›

How long does chia pudding take to thicken? ›

Well, that's what's so great about chia pudding – that's pretty much it! Chia seeds (the same ones used in good old Chia Pets!) expand when soaked in liquid – in just two hours, they thicken into a delicious pudding – no cooking required.

Discover More Details ›

Is it OK to eat chia seed pudding everyday? ›

Chia seeds are highly nutritious, boast a long list of health benefits and can be a healthy dietary addition for most. However, moderation is key, as eating too many may cause side effects. To prevent this, start with 1 ounce (28 grams) daily and assess your tolerance before slowly increasing your intake.

Get More Info Here ›

What do chia seeds do to bowel movements? ›

Instead, it absorbs fluids and helps create bulky, soft stool. So yes, chia seeds have the right kind of fiber to loosen your poop and give you some constipation relief. “Chia seeds haven't been studied for constipation,” Czerwony notes, “but due to their fiber content, they are hypothesized to have a laxative effect.”

What are the side effects of chia seed pudding? ›

Eating too many chia seeds may cause side effects, such as digestive issues, allergic reactions, or weight gain. In moderation, however, chia seeds can be a nutritious addition to a balanced diet. Chia seeds are edible seeds that come from a plant belonging to the mint family, called Salvia hispanica.

Learn More Now ›

Do chia seeds reduce belly fat? ›

Both Chia seeds and Ginger have been shown in some studies to help suppress appetite. Feeling fuller for longer may lead to reduced calorie intake, which can contribute to weight loss, including fat loss in the belly area.

Get More Info ›

Which is better for constipation, flaxseed or chia seed? ›

The fiber in both chia seeds and flax seeds also act as prebiotics that help to stimulate the growth of friendly bacteria in your gut. Although adding either type of seeds will benefit your digestive health and relieve constipation, chia seeds contain more fiber ounce for ounce, so you may notice a bigger impact.

Discover More Details ›

Do chia seeds clean your colon? ›

Unique in their nutritional profiles, flax and chia seeds have fats and fiber that help promote healthy digestion and a clean colon. Fiber moves stool through your colon. It removes waste, toxic chemicals and other substances like cholesterol.

Get More Info ›

Why is my chia pudding still hard? ›

If the chia seeds stay bunched together, they won't absorb the liquid in the jar, making for a lumpy, crunchy chia seed pudding.

Read On ›

Why are my chia seeds not softening? ›

Seeds Not Expanding

"Using a liquid that's too thick will not properly hydrate your chia seeds," explains Roszkowski, adding that they're botanically built to swell when they come in contact with water. Solution: With that in mind, it's best to use water or another thin liquid like juice, tea, or nut milk.

How do you keep chia pudding from clumping? ›

Whisk together with a fork, then wait a couple minutes and whisk again (this will stop the chia seeds from clumping). Add the maple syrup and whisk again to combine. Cover and transfer to fridge. Allow chia seeds to absorb liquid mixture for at least 10-20 minutes, or until thick pudding consistency.

See Details ›

Why are my chia seeds not turning into gel? ›

You're likely not soaking them in enough liquid. It's recommended to soak 2 tablespoons of chia in at least one cup of liquid. Wait at least 5min for water and chia to form jelly consistency.

Vanilla Raspberry Chia Pudding - Not Enough Cinnamon (2024)