Raspberry Chia Pudding



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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!

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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:

4.66 from 20 votes

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.
Prep Time: 5 minutes
Servings: 1


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: raspberry chia pudding
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


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

    1. 5 stars
      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.

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

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

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

    1. 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.

  5. 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

  6. 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!

  7. 2 stars
    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.

  8. 5 stars
    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. this turned out thick and delicious! the texture is satisfying…will definitely be trying some more of your chia pudding recipes!

    1. 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. 🙂

  10. 5 stars
    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. 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

    1. 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

  11. 5 stars
    My love for chia seeds just got greater. I had some homemade granola I used instead of the graham crackers and it turned out amazing

    1. Yay! So glad you enjoyed this chia pudding, Teresa! Thanks so much for trying it and coming back to leave a review. I so appreciate it!

  12. 5 stars
    Love this simple and delicious chia pudding recipe! I had all ingredients on hand and thought the addition of yogurt and lemon was a new touch. Perfect for breakfast, a snack or a healthier option for dessert too!

    1. So glad this chia pudding was a success! Thanks so much for the review, Steph. I so appreciate it!!

  13. 5 stars
    Another lovely chia recipe. I had a little taste of the pudding by itself & it was delicious with the hint of lemon. I had to stop myself from eating it, before I had added the granola & crushed raspberries!

    1. So glad this chia pudding was a success, Susannah! Thanks for trying it and coming back to leave a review. I so appreciate it!

  14. 5 stars
    I was skeptical about Greek yogurt in a chia pudding, but this just elevated the recipe to a whole new level. The recipe is super yummy even without the fruit. This is going to be my new go to base recipe!

    1. Woo!! I’m so glad this chia pudding was a hit, Hina! Thanks so much for making it and coming back to leave a review. I really appreciate it!

  15. 5 stars
    Made this for breakfast and boy, was it tasty. It was quick & so easy to make, it hardly took any time at all. I didn’t have lemon juice (darn) so I used pickled beet juice. Ha! Turned out great, although next time I’ll add more granola for extra crunch. Now I’m making your hemp granola.

    1. Woo! So glad this chia pudding was a hit for you, Susan! Thanks for sharing your review, it means the world to me 🙂

  16. Oh my goodness!! This raspberry chia pudding is amazing!!.. Me and my family absolutely love it.. Tomorrow I’m making your mango chia pudding.. Thanks for sharing all these great recipes my family loves them.

    1. Yay! I am so happy that you and your family enjoyed this recipe, Shanda! Thank you for coming back to leave your review + star rating, I really appreciate you being here!

  17. Hi! I wanted to know if I’m vegan, can I alternate for vegan yogurt? Will it still have the creamy cheesecake feel? Also, I saw your tip about cream cheese, will vegan cream cheese work?

    1. Hi Casita – I have not tried this recipe with vegan yogurt and cream cheese. It should work, but I have a feeling it will change the flavor a bit. I have found that vegan yogurts and cream cheese can have a little bit of a different flavor that can alter the original flavor of the recipe. Let me know if you give this recipe a try and how it turns out!

  18. 5 stars
    This was delicious! It had so much more flavor than most I’ve tried. I’m pregnant and in my second trimester so I’m always looking for good snacks. This is perfect!

    1. Aw yay, congrats! I am so glad you are loving this recipe and it turned out great of you, Heather! Thank you so much for your review + star rating, it means so much to me!