Raspberry Chia Pudding

A delicious and creamy raspberry chia pudding that tastes like raspberry cheesecake! Perfect for breakfast, dessert or as a snack.

I couldn’t resist, I have another chia pudding recipe for you! There are just so many different flavor variations… it’s fun to get creative!

Hand holding a jar of raspberry cheesecake chis pudding layered with raspberries and topped with granola and raspberries.

There are so many reasons why chia pudding is one of my favorite options for breakfast or snacking. It is super versatile, you can eat it for breakfast, for dessert or for a snack. And because it is made in a jar, you can take this with you on the go. I love a good portable breakfast! But my absolute favorite thing about chia seed pudding is that it is super healthy for you.

Chia Seed Health Benefits

Chia seeds are packed with omega 3 fatty acids and fiber, plus a good amount of plant-based protein! They pack the punch when it comes to nutrients but don’t have that many calories so they are what the health world calls a nutrient-dense food. Read more about the health benefits of chia seeds.

Chia seeds have a fairly bland flavor so they take on the flavor of the surrounding ingredients. I love how versatile they are so I can play around in the kitchen to make my favorite flavor combinations.

Overhead photo of two jars of raspberry chia pudding topped with ground granola and raspberries. Spoons and berries are around the jars on the table.

This raspberry chia pudding gives off raspberry cheesecake vibes with the crushed granola “crust” at the bottom of the jar and the creamy chia pudding with Greek yogurt. If you want to take it to the next level and give it more cheesecake flavor, you can add a little cream cheese (about 1 Tablespoon) to the chia pudding mixture.

I decided to layer the ingredients for a fun, artsy look but if you’re short on time, you can totally just mix everything together. It will still be delicious!

Overhead photo of two jars of raspberry chia pudding topped with ground granola and raspberries. Spoons and berries are around the jars on the table.

Ingredients Needed for Raspberry Chia Pudding

  • raspberries
  • chia seeds
  • milk – I like using almond or coconut milk for this recipe, but whatever you have on hand will work
  • Greek yogurt – plain, full-fat Greek yogurt is best.
  • maple syrup
  • lemon juice
  • vanilla
  • granola – we’re crushing this to make a “crust”

Two jars of chia pudding layered with raspberry puree and topped with granola and raspberries.

Want More Chia Pudding Recipes?

Do More with Chia Seeds! Check Out These Recipes:

If you make this raspberry chia seed pudding please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is so helpful. 

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Hand holding a jar of raspberry cheesecake chis pudding layered with raspberries and topped with granola and raspberries.

Raspberry Chia Seed Pudding


Raspberry chia pudding made with fresh raspberries and creamy Greek yogurt chia pudding. Perfect for breakfast, dessert or as a snack.


  • 1/2 cup of fresh raspberries + more for topping
  • 3 Tablespoons chia seeds
  • 1/2 cup milk (I like almond or coconut, but any milk will work)
  • 1/4 cup plain Greek yogurt
  • 12 teaspoons maple syrup
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla
  • 2 Tablespoons granola, crushed + more for topping


  1. Stir together almond milk, Greek yogurt, chia seeds, maple syrup, lemon juice and vanilla. Let sit for 5 minutes then stir the mixture again to get out any clumps that may have formed. Place mixture in the fridge to set, at least 30 minutes but up to 12 hours.
  2. While chia pudding is setting, mash raspberries in a small bowl using a fork and crush granola. To crush the granola, place it in a plastic bag and use the bottom of a jar to press/lightly pound on the granola and crush it until it resembled graham cracker crumbs.
  3. Once chia pudding has set, grab a glass jar and add your crushed granola. Top granola with half of the chia pudding, then add the mashed raspberries. Finish with the remaining chia pudding. Top with a few raspberries and additional granola if desired and enjoy!
  4. Chia pudding should last 3-4 days in the fridge (depending on the freshness of the berries you used).
  • Category: Dessert
  • Method: No Cook
  • Cuisine: American


  • Serving Size: 1 serving with 1 teaspoon of maple syrup
  • Calories: 378
  • Sugar: 18g
  • Sodium: 130mg
  • Fat: 19g
  • Saturated Fat: 1g
  • Carbohydrates: 44g
  • Fiber: 18g
  • Protein: 14g
  • Cholesterol: 3mg

Keywords: raspberry chia pudding

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Recipe rating

    1. Alan
      October 13, 2020 AT 9:47 pm

      Amazing…. thank you for this recipe…

    2. Isabelle
      August 10, 2020 AT 7:54 pm

      I made mine with wild raspberries and lemon zest. It was soooo good! I am obsessed with chia seeds now!

      1. Brittany Mullins
        August 10, 2020 AT 8:05 pm

        Ahh I love hearing that, Isabelle. So glad you loved this recipe. Thanks for making it and for coming back to leave a comment + star rating. I appreciate it. <3

    3. Rema
      July 7, 2020 AT 8:40 am

      I wish I could double the rating and give this a 10/10! I thought it was odd to put yogurt in my chia pudding, but it made it so creamy! The crushed granola and muddle raspberries were genius. I ate what the recipe made and immediately turned around to prep a second batch to have for the next day! So good!

      1. Brittany Mullins
        July 8, 2020 AT 11:13 pm

        Ahh that makes me so happy to hear, Rema!! I’m so glad you enjoyed this recipe. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3

    4. Martin
      June 28, 2020 AT 1:57 pm

      Amazing! Thanks so much for all these recipes. Addicted to these!

      1. Brittany Mullins
        June 29, 2020 AT 1:22 am

        So glad you’re loving this chia pudding recipe, Martin!! Thanks for taking the time to leave a comment + star rating. I so appreciate it. 🙂

    5. carly
      May 31, 2020 AT 11:42 am

      this turned out thick and delicious! the texture is satisfying…will definitely be trying some more of your chia pudding recipes!

    6. Madalina
      August 10, 2019 AT 8:14 am

      Can you tell me if the milk is hot or cold? Thank you!

      1. Brittany Mullins
        August 12, 2019 AT 12:02 pm

        Yes! The milk is cold.

    7. Dayana
      August 5, 2019 AT 12:29 pm

      A delicious filling breakfast!! Loved the recipe, I make it weekly!

    8. Liz
      July 17, 2019 AT 8:55 am

      Great recipe! It was not watery at all (like a previous reviewer said). It was very thick and creamy. They must have not used correct proportions. I didnt have raspberries so used strawberries instead. It was delicious!

    9. Ali
      July 25, 2018 AT 7:13 am

      I just tried making this recipe. It did not turn out well. The consistency was too watery. This was my first try at chia seed pudding. Maybe the brand of chia that I bought (whole foods 365 White Chia) doesn’t absorb liquid as well as others? Anyway, I put half of the liquidy chia mixture in the blender with some frozen fruit and turned it into a smoothie. I’ll add more chia to the remaining half and see what happens tomorrow morning.

    10. Arianna
      July 17, 2017 AT 7:06 pm

      You’re giving me so many ideas for no-hassle breakfasts!
      I have ADHD and depression, so mornings are not the best time of my day: I can rarely bring myself to make something decent to eat. So anything that can make it easier for me (e.g. something easy I can prepare the night before) is super-helpful.
      Thank you!

    11. Alexia Chuan
      October 25, 2013 AT 8:01 am

      Hey Brittany, I’ve tried making this recipe, but failed. The texture did not come out as planned. I dont know what went wrong in between. I hope you can give me some suggestions because i would love to try one!

      P.S. I came across your blog while googling for a chia see pudding recipe and coincidentally you are a graduate of IIN. I’m currently studying at IIN too! 🙂 would love to connect with you

    12. Sarah Hillman
      June 30, 2013 AT 6:52 pm

      Are you using canned coconut milk or the “beverage” kind in the containers by the almond milk? Thanks!!

      1. Brittany Mullins
        June 30, 2013 AT 9:29 pm

        Good question. It’s always tricky when dealing with coconut milk. It is the beverage kind, and can actually be interchanged with almond or rice milk… or any kind of milk you like.

    13. Melanie @ Happy Being Healthy
      June 29, 2013 AT 4:53 pm

      This pudding looks amazing! Thanks so much for sharing. I’m definitely going to give it a try. 😉

    14. Lisa
      June 28, 2013 AT 3:36 pm

      I love chia puddings! This one sounds great!

    15. Liz
      June 28, 2013 AT 3:07 pm

      Great looking recipe! How many servings does this make?

      1. Brittany Mullins
        June 29, 2013 AT 2:34 pm

        Hi Liz. 1- 2 servings.

    16. Elena
      June 28, 2013 AT 1:01 pm

      I didn’t know about this difference between cacao power and cocoa powder !

    17. KathyG
      June 28, 2013 AT 12:08 pm

      Can I find chia seeds in a regular grocery store? What section would they be in, I have looked but not found them. THANKS!

      1. Brittany Mullins
        June 29, 2013 AT 2:33 pm

        If your grocery store has an organic section, that’s the place to look. 🙂

    18. Holly @ EatGreatBEGreat
      June 28, 2013 AT 8:23 am

      Mmmmm…the chia seed pudding sounds wonderful!

    19. Random question for Brittany…which recipe plugin do you use??? Love chia seed puddings btw, this one sounds gorgeous!

      1. Brittany Mullins
        June 29, 2013 AT 2:12 pm

        Hi Shel! I use the Easy Recipe Plugin for my recipes. It’s a little clunky but it’s the best one I’ve found so far.

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