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.

Raspberry Chia Pudding Video

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. 

Print

Raspberry Chia Seed Pudding


  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 1x

Description

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


Scale

Ingredients

  • 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

Instructions

  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

Nutrition

  • 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

Leave a comment

Your email address will not be published. Required fields are marked *

    20 comments
  1. 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!

  2. 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.

  3. 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!

  4. 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

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

    • 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.

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

Subscribe + get eating!

Grab your Free 3 Day Clean Eating Meal Plan

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!