Raspberry Chia Seed Pudding

Creamy Raspberry Chia Seed Pudding is the true make-ahead breakfast. It has Greek yogurt, almond milk, and mashed raspberries, so every bite is fresh.

Course Breakfast

Cuisine American

Keyword chia seed pudding, raspberry chia pudding

Prep Time 5

Refrigeration Time: 4 hours or overnight 4

Total Time 4 5

Servings serving

Calories 583kcal

Author Kathleen

Ingredients

Pudding:

1/2 cup raspberries
2 tablespoons chia seeds
2 tablespoons heavy cream
1/8 teaspoon almond extract
1/2 cup Greek yogurt
1/2 cup milk or almond milk
1 tablespoon sugar

Topping:

extra raspberries optional
1/4 cup almonds sliced or chopped

US Customary - Metric

Instructions

Mash the raspberries: Mash the raspberries (1/2 cup) in the bottom of a wide-mouth glass jar. Add the rest of the ingredients into the jar with the berries. Shake (don’t forget the lid!) or stir all of the ingredients together.
Add the remaining ingredients: Secure the lid and let the chia pudding set up in the fridge for at least 4 hours or overnight.
Mix until fully combined: Once the pudding has thickened, top with sliced almonds and extra berries if you desire. Enjoy!
Chill until set: Refrigerate for at least 4 hours (or overnight) so the chia seeds can hydrate and thicken the pudding.
Finish and serve: Once thickened, top with sliced almonds (1/4 cup) and extra raspberries if you’d like, then enjoy!

Notes

Shake twice for the best texture. If you have a minute, give the jar a second shake about 10 minutes after mixing. This helps keep the chia seeds evenly suspended and prevents settling.
Adjust sweetness after chilling. Cold puddings taste slightly less sweet. If needed, stir in a little extra sweetener once it’s set.
Want it thicker or thinner? For a thicker pudding, add 1 extra teaspoon of chia seeds. For a looser texture, stir in a splash of almond milk before serving.
Turn it into dessert. Top with toasted almonds or a dollop of whipped cream to make this feel extra indulgent.

Nutrition