Raspberry Chia Pudding



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This easy raspberry chia pudding is made with greek yogurt and lightly sweetened with maple syrup. It’s the perfect recipe to meal prep for a healthy breakfast or snack.

If you’re looking for more chia pudding recipes try this basic chia pudding, protein chia pudding or chocolate chia mousse.

A raspberry chia pudding in a glass cup, topped with fresh raspberries and granola.

Why I Love This Recipe

  • Delicious – This recipe gives off raspberry cheesecake vibes especially with the creamy addition of greek yogurt and when topped with granola. It’s SO good!
  • Versatile – Depending on the time of day I love eating this chia pudding for breakfast, a snack or even dessert.
  • Portable – Because it’s made in a jar, you can take this with you on the go.
Ingredients measured out to make Raspberry Chia Pudding: lemon juice, milk, chia seeds, raspberries, vanilla, maple syrup, granola and Greek yogurt.

Ingredients Needed

You only need 7 simple ingredients to whip up the base of this raspberry chia pudding. Here’s what you need:

  • fresh raspberries – mashed for the base, plus more for topping, offering a fresh, tart flavor and vibrant color. You can use frozen raspberries if that’s what you have on hand. Just let them thaw slightly so you can mash them easier.
  • chia seeds – the star of the show! They absorb the liquid to create a pudding-like texture while providing fiber, omega-3 fatty acids, and protein.
  • milk – I like using unsweetened almond milk for this recipe, but whatever dairy-free milk you have on hand will work.
  • greek yogurt – adds a rich, creamy texture and a protein boost. I recommend using plain, full fat or 2% yogurt. Try to avoid anything with added sugars!
  • maple syrup – the perfect natural sweetener for this chia pudding. Honey is a good substitute. If you need a sugar-free option, just skip the sweetener all together or use a sugar substitute like stevia or monk fruit.
  • lemon juice – a splash to brighten the flavors and add a slight tanginess.
  • vanilla extract – a nice flavor enhancer that complements the raspberries.
  • granola – this is optional, but I love topping this raspberry chia pudding with granola for some crunch and added texture.

How to Make Raspberry Chia Pudding

Just like with all chia seed pudding recipes this one is super easy to make. Just mix, let sit overnight and enjoy!

Step 1: Mix the mashed raspberries, milk, yogurt, chia seeds, maple syrup, lemon juice and vanilla together in a mason jar. Let the mixture sit for 5 minutes, then stir again to break up any chia clumps.

Side by side photos of the ingredients to make Raspberry Chia Pudding in a jar, before and after being mixed.

Step 2: Refrigerate for at least 30 minutes, or up to 12 hours for the flavors to meld and the pudding to thicken. Before serving, top with additional raspberries and a sprinkle of granola for crunch.

Side by side photos-- Raspberry Chia Pudding in a jar and then served in a little bowl with raspberries and granola.

Recipe Tips

  • If you hate the texture of chia pudding, try blending it in a high powered blender like a Vitamix. Once blended, the mixture will be smooth and creamy like a regular pudding instead of a bit seedy like tapioca pudding.
  • For a creamier consistency, use coconut milk instead of almond milk.
  • If your chia pudding isn’t thick enough, just add more chia seeds to the mixture and let it sit a bit longer. 
  • If using frozen raspberries you might want to add more chia seeds because the frozen raspberries will release more liquid than fresh berries.
  • Feel free to double or triple this recipe to meal prep for the week!
A raspberry chia pudding in a glass cup, topped with fresh raspberries and granola.

Topping Ideas

Once the chia pudding has set, you’re ready for the best part… the toppings! The base recipe definitely makes a difference, but the toppings are where it’s at. Here are some ideas:

  • Extra raspberries – Fresh raspberries not only add a burst of tartness but also make the dish visually appealing with their vibrant color.
  • Granola – A sprinkle of your favorite granola adds a satisfying crunch. Try this protein granola for a protein boost.
  • Nut butter – Drizzle almond or peanut butter over the top for a creamy, nutty flavor that pairs wonderfully with the tanginess of the raspberries.
  • Coconut flakesToasted coconut flakes offer a subtle sweetness and a crispy texture.
  • Chocolate chips – For a more decadent topping try adding chocolate chips, cacao nibs or melted dark chocolate on top for dessert. Raspberries + chocolate = the ultimate dessert combo!
Two raspberry chia puddings in glass cups, topped with fresh raspberries and granola.

How to Store Raspberry Chia Pudding

Chia pudding is an awesome meal-prep option because it can be stored for up to 5-7 days in an airtight container in the refrigerator. I like to make and store chia pudding in 16-ounce wide-mouth mason jars. Make a double or triple batch on Sunday to have in the fridge for a quick breakfast, healthy snack or even dessert throughout the week.

More Chia Pudding Recipes

Be sure to check out all of the breakfast recipes on EBF!

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4.74 from 26 votes

Raspberry Chia Seed Pudding

This easy raspberry chia pudding is made with greek yogurt and lightly sweetened with maple syrup. It's the perfect recipe to meal prep for a healthy breakfast or snack.
Prep Time: 5 minutes
Soak Time: 30 minutes
Total Time: 35 minutes
Servings: 1


  • ½ cup fresh raspberries, mashed + more for topping
  • 3 Tablespoons chia seeds
  • ½ cup unsweetened almond milk, or milk of choice
  • ¼ cup plain Greek yogurt
  • 1-2 teaspoons maple syrup
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla
  • granola, for topping, optional


  • Stir together mashed raspberries, almond milk, Greek yogurt, chia seeds, maple syrup, lemon juice and vanilla in a mason jar. 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.
    Raspberry chia pudding in a mason jar.
  • When ready to enjoy, top with a few raspberries and granola if desired and enjoy!



Serving: 1serving without granola | Calories: 345kcal | Carbohydrates: 35g | Protein: 15g | Fat: 20g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 61mg | Potassium: 117mg | Fiber: 19g | Sugar: 10g

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

Additional Info

Course: Breakfast/Snack
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!

More about Brittany
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Recipe Rating


  1. 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!!

  2. 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!

  3. 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!

  4. 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 🙂

  5. 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!

  6. 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!

  7. 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!

    1. Amazing! So happy to hear you are loving this recipe. Thanks so much for sharing your review + star rating, I truly appreciate it!

  8. 5 stars
    This recipe was delicious and refreshing. I replaced the maple syrup with a few drops of Stevia, and it was perfect! Definitely recommend making this! I make a container of this and keep it in the fridge for when I open the door and look for something
    to snack on.

    1. YUM! Sounds amazing, Crabby! I am so glad you are loving this recipe and it is a hit for you. Definitely one of my favorite snacks to have on hand. Thanks so much for sharing your review + star rating, I really appreciate it!

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