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!
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.
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!
Ingredients Needed for Raspberry Chia Pudding
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.
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
1–2 teaspoons maple syrup
1 teaspoon lemon juice
1/2 teaspoon vanilla
2 Tablespoons granola, crushed + more for topping
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.
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.
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!
Chia pudding should last 3-4 days in the fridge (depending on the freshness of the berries you used).
Serving Size:1 serving with 1 teaspoon of maple syrup