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).
- 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