Vanilla Raspberry Chia Pudding

Vanilla Raspberry Chia Seed Pudding Recipe

A light, make-ahead chia seed pudding flavored with vanilla and fresh raspberries — great for breakfast, snack, or a healthy dessert. It sets in the fridge with minimal effort and adapts easily to different diets and toppings.

Ingredients and simple measurements

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk (or any milk of choice)
• 1/2 cup fresh or thawed raspberries, plus extra for serving
• 1–2 tablespoons maple syrup or honey (to taste)
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt

Step-by-step preparation

1. In a blender, combine the milk, raspberries, maple syrup, vanilla, and salt; blend until smooth.
2. Stir the blended mixture into a bowl with chia seeds until evenly combined.
3. Let sit 5 minutes, then stir again to break up any clumps.
4. Cover and refrigerate at least 2 hours, preferably overnight, until thickened. Stir before serving.
5. Top with extra raspberries, nuts, or granola when ready to eat.

Texture tips and tweaks

• For a smoother texture, blend the chia mixture after it has set for 10–15 seconds.
• If the pudding is too thick, thin with a splash of milk. If too thin, add 1 tablespoon chia seeds and chill again.
• To keep seeds from clumping, stir twice during the first 10 minutes of setting.

Flavor variations and add-ins

• Berry swirl: Fold in whole raspberries or a spoonful of raspberry jam for texture.
• Nutty: Stir in almond butter or top with slivered almonds for extra richness.
• Citrus lift: Add 1 teaspoon lemon zest to brighten the flavor.
• Sweetness swap: Use agave, coconut sugar, or low-calorie sweeteners as preferred.

Try pairing the pudding with a cold smoothie for a fuller breakfast; this easy pairing idea complements fruity puddings well — see a quick raspberry cream smoothie for inspiration.

Make-ahead, storage, and serving suggestions

• Refrigerate in an airtight container for up to 5 days; give it a good stir before serving.
• For single servings, portion into jars for grab-and-go breakfasts.
• To freeze: portion into airtight containers and freeze up to 1 month; thaw overnight in the fridge.
• Serve chilled with toasted coconut, granola, or a dollop of Greek yogurt for extra protein. For a balanced morning, enjoy alongside a fruit-based drink like the raspberry cream smoothie recipe or a simple green tea.

Common substitutions and dietary notes

• Dairy-free: Use plant milk (almond, oat, soy).
• Vegan: Use maple syrup or agave instead of honey.
• Thicker pudding: Increase chia to 1/3 cup for firmer texture.
• Low-sugar: Use fresh raspberries (they’re naturally tart) and reduce added sweetener to taste.

Conclusion

If you’d like another take on this flavor pairing, this Not Enough Cinnamon recipe explores a similar vanilla-raspberry pudding with vivid photography and serving ideas. For a different presentation and ingredient list, check the Raspberry and Vanilla Chia Pudding post at Princess Pinky Girl for extra variations and tips.