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    Home » Recipes » Breakfast

    5 Ingredient Raspberry Chia Pudding

    Modified: Oct 25, 2024 • Published: Apr 24, 2017 by Dr. Erin Carter • This post may contain affiliate links • 6 Comments

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    A jar of raspberry chia pudding topped with fresh raspberries and white chia seeds.

    You are going to love this raspberry chia pudding recipe. It is so easy to make using only 5 ingredients and is the perfect make ahead breakfast, dessert or snack. This healthy chia seed pudding is naturally dairy-free, gluten-free, and vegan.

    A jar of raspberry chia pudding topped with fresh raspberries and white chia seeds.

    Berry season is my favourite food season because it means it's time for delicious recipes like the best berry sauce, grain free blueberry pancakes, healthy mixed berry cobbler and the chia pudding I am sharing with you today!

    Table of Contents
    • Why you will love this recipe:
    • Ingredients and substitutions:
    • Recipe variations:
    • How to make raspberry chia pudding:
    • Top tips:
    • How to serve:
    • Raspberry chia pudding FAQs:
    • Other berry recipes you will love:
    • Recipe

    Why you will love this recipe:

    • This chia seed pudding has such a delicious flavour! The combination of raspberries and coconut milk blends beautifully to give this pudding the perfect sweet and fruity taste.
    • This homemade raspberry chia pudding is so easy to make and only requires 5 ingredients and a few minutes of hands on time.
    • This fruit chia pudding is healthy, dairy free, gluten free, paleo, vegan, refined sugar free, and safe for diabetics to eat.
    • This chia pudding doesn't require a blender or food processor like some other chia pudding recipes do.
    • This pudding makes a delicious breakfast, snack or dessert. Just like my dairy free rice pudding.
    • It stores really well so it's perfect for meal prep and can be made the night ahead for an easy grab-and-go breakfast. It's a fun alternative to overnight oats. 

    If you love fruit recipes you will also want to make my vegan blueberry cheesecake, grain free lemon blueberry muffins, plum chia seed jam, Tanghulu, and blueberry sweetened meatloaf.

    Ingredients and substitutions:

    Bowls filled with different ingredients including raspberries, maple syrup, coconut milk, chia seeds and vanilla extract.
    • Raspberries - either fresh raspberries or frozen raspberries can be used to make this healthy raspberry pudding.
    • Coconut milk - I recommend using full fat coconut milk for the most rich and creamy chia pudding. If you can't have coconut I would use another dairy free milk or plant-based milk such as cashew milk or almond milk. 
    • Raw honey or pure maple syrup - either of these natural sweeteners can be used to sweeten this pudding while keeping it refined sugar free. If you are vegan be sure to use maple syrup.
    • Chia seeds - when added to liquid they create the perfect pudding-like texture. You can use either white chia seeds or black chia seeds to make this recipe. 
    • Vanilla extract - this helps enhance all of the delicious flavours of this berry pudding. 

    Recipe variations:

    • If you are meal prepping feel free to make a double or triple batch.
    • Turn this into chocolate raspberry chia pudding by adding some chocolate chips when you add the chia seeds!
    • Instead of coconut milk you could use yogurt. I recommend using either a plain yogurt or vanilla yogurt. Just note that this will make the pudding thicker so you may want to add a little water or extra yogurt to thin it out.
    • For a protein boost you can top this pudding with greek yogurt or add a couple scoops of collagen peptides.

    How to make raspberry chia pudding:

    A pot with coconut milk and raspberries in it.

    Step 1

    Add all of the ingredients, except for the chia seeds, to a pot.

    A pot on the stovetop with coconut milk and raspberries in it.

    Step 2

    Place the saucepan on the stove on medium heat. Allow the ingredients to come to a boil and then turn down the heat and let the ingredients simmer for about 5 minutes, stirring frequently to break the raspberries apart.

    A pot with a pink raspberry sauce in it.

    Step 3

    Now turn off the heat and let the ingredients cool for 5-10 minutes.

    A pot with cooked raspberries in it with chia seeds on top.

    Step 4

    Then stir in the chia seeds.

    A glass jar with chia pudding in it with a few chia seeds sprinkled on top.

    Step 5

    Transfer the chia pudding mixture to a large bowl or glass jar and place it in the fridge for at least 1 hour (or overnight). Then enjoy!

    Top tips:

    • You can use either fresh or frozen raspberries to make this raspberry pudding - if you use frozen raspberries it will just take a few extra minutes to cook and you might want to add more chia seeds because the frozen raspberries will release more liquid than fresh berries.
    • Be sure to let the chia mixture set for at least an hour to thicken and create the perfect pudding texture. 
    • If you prefer a blended chia pudding, after the mixture has finished setting you can blend it with an immersion blender or in your blender for an even smoother texture.

    How to serve:

    You can eat this pudding for breakfast, as a snack, or as a healthy dessert. It is delicious served as is, but feel free to top it with chocolate chips, shredded coconut, coconut chips, granola, fresh berries, fresh fruit or chopped nuts or seeds.

    You could also turn this into a chia pudding parfait by layering it with other ingredients like granola, berries (I like blueberries for this), nuts or seeds.

    Chia pudding is normally eaten cold but you could also heat it before serving if you prefer warm chia pudding.

    A jar of pink chia pudding topped with fresh raspberries and white chia seeds.

    Raspberry chia pudding FAQs:

    Is this raspberry chia pudding keto?

    No it is not. This recipe is not low carb or keto.

    Can I freeze chia pudding?

    Absolutely! You can freeze it in popsicle molds to make raspberry chia popsicles, or in airtight containers or jars. It freezes well for up to 3 months.

    How should I store this chia pudding?

    Store any leftover chia pudding in the fridge in an airtight container or jar for up to 5 days. It will thicken the longer it sits in the fridge so feel free to stir in a bit more coconut milk before serving.

    Other berry recipes you will love:

    • A jar of blueberry chia jam topped with a fresh blueberry and white chia seeds.
      No Sugar Blueberry Chia Jam (so easy!)
    • A muffin pan filled with a batch of baked blueberry muffins.
      Paleo Blueberry Muffins (gluten-free & dairy-free)
    • A jar of strawberry basil vinaigrette topped with fresh mint leaves with a spoon beside it.
      The Best Strawberry Basil Vinaigrette (so easy!)
    • Three strawberry vanilla popsicles on a white plate surrounded by fresh strawberries.
      The Best Strawberry Vanilla Popsicles (so easy!)

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star rating before you go!

    Recipe

    A jar of raspberry chia pudding topped with fresh raspberries and white chia seeds.

    Raspberry Chia Pudding

    This raspberry chia pudding is so delicious! You will also love how easy this recipe is to make and that it makes a healthy snack, dessert or breakfast.
    5 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose, Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Inactive Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 2 servings
    Calories: 307kcal
    Author: Dr. Erin Carter

    Equipment

    • Pot or saucepan

    Ingredients

    • 6 oz fresh raspberries
    • 3/4 cup full fat coconut milk
    • 1 tablespoon honey or maple syrup
    • 1 teaspoon vanilla extract
    • 2 tablespoon chia seeds

    Instructions

    • Place a medium sized pot on the stove on medium heat.
    • Add all the ingredients, except the chia seeds, and bring to a boil.
    • Turn down the heat and simmer for about 5 minutes, stirring frequently to break apart the raspberries.
    • Turn off the heat and let cool for 5-10 minutes.
    • Add the chia seeds and stir well to combine.
    • Transfer the mixture to a glass or ceramic bowl or jar.
    • Place in the fridge for at least 1 hour (or overnight).
    • Serve and enjoy!

    Notes

    1. Store this chia pudding in the fridge for up to 5 days. 
    2. Nutritional values are an estimate and will vary depending on the exact ingredients used. 

    Nutrition

    Calories: 307kcal | Carbohydrates: 26g | Protein: 5g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 14mg | Potassium: 372mg | Fiber: 10g | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 23mg | Calcium: 113mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Anne

      June 07, 2025 at 9:03 pm

      Awesome! I have it every morning.5 stars

      Reply
    2. Maria

      July 23, 2024 at 2:36 pm

      Delicious and easy!5 stars

      Reply
      • Dr. Erin Carter

        October 20, 2024 at 8:34 am

        Yay! So glad you liked it!

        Reply
    3. Justin

      November 28, 2017 at 7:59 am

      What other nut would use substitute for cashew on the crumble, on AIP so avoid cashews, would almond, walnut, brazil or macadamia work?

      Reply
      • Erin Carter

        November 28, 2017 at 1:36 pm

        Hey Justin! So the AIP doesn't allow any nuts or seeds so this recipe is probably not a great option for you. I also have not tried the recipe with any other variations than what has been written so I am not sure if anything else would work. I leave substitutions to a readers direction as any modification to a recipe I cannot be responsible for.

        Reply
    4. Kelly

      May 27, 2017 at 2:15 am

      I am SO sorry to hear about the iCloud fiasco! I had no idea deleting photos from iCloud would also delete from your computer! That's insane! Sounds like a good reason to enjoy more of this awesome chia pudding you created! I can't wait to try it! But seriously, I hope you're able to quickly get those photos re-shot and that your new system will keep everything safely backed up! xoxo

      Reply

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    Hi everyone!

    My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialties in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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