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Raspberry Chia Pudding Recipe

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4.3 from 50 reviews

A creamy and nutritious Raspberry Chia Pudding made with fresh raspberries, chia seeds, almond milk, and dairy-free yogurt. This easy no-cook recipe is naturally sweetened with maple syrup and optionally enriched with protein powder, perfect for a healthy breakfast or snack.

Ingredients

Main Ingredients

  • 6 tablespoons chia seeds, divided
  • ⅓ cup unsweetened almond milk (or preferred milk of choice), plus more as needed to thin
  • 2-3 tablespoons dairy-free thicker Greek-style yogurt (such as Culina or Kite-Hill)
  • ½ cup fresh raspberries, washed and dried (if using frozen, thaw and drain first)
  • 1-2 tablespoons maple syrup
  • 1 tablespoon plain or vanilla protein powder of choice (optional)
  • Fresh raspberries for topping

Instructions

  1. Blend Base Mixture: Add the fresh raspberries, 3 tablespoons of chia seeds, almond milk, and maple syrup to a blender. Blend on high speed until the mixture is smooth. Add more milk as needed to adjust the consistency if the mixture is too thick.
  2. Combine and Refrigerate: Transfer the blended mixture to a resealable container, bowl, or jar. Add the remaining 3 tablespoons of chia seeds to the container and mix well until fully combined. Cover the container with a lid and refrigerate for at least 2 hours or overnight, allowing the chia seeds to absorb the liquid and thicken the pudding.
  3. Layer and Serve: After chilling, stir the pudding until combined. Layer the pudding in a serving jar or bowl with a layer of chia pudding, followed by a layer of the dairy-free yogurt, and then a final layer of chia pudding. Top with fresh raspberries and any additional toppings of your choice before serving.

Notes

  • You can use any dairy-free milk such as oat, soy, or coconut milk based on your preference.
  • If you prefer a sweeter pudding, increase the maple syrup to taste.
  • The optional protein powder adds extra protein for a more filling snack or breakfast.
  • Using overnight refrigeration ensures the chia seeds fully absorb the liquid and expand, giving the pudding its signature texture.
  • If you do not have thick Greek-style dairy-free yogurt, regular dairy-free yogurt can be used but the texture might be less creamy.
  • Fresh or thawed frozen raspberries work well; just be sure to drain frozen berries first to avoid a watery pudding.

Find it online: https://recipethrive.com/raspberry-chia-pudding-recipe/