Go Back
Raspberry chia pudding in glass jars with a ruby raspberry swirl, fresh berries and creamy evenly set chia base.; title text reads Raspberry Chia Pudding Recipe
Good Fork Daily Editorial Kitchen

Raspberry Chia Pudding Recipe

Tangy raspberry chia pudding with a seed-texture option, balanced sweetness and make-ahead instructions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup chia seeds
  • 2 cups milk
  • 1 1/2 cups raspberries fresh or frozen
  • 2 tablespoons maple syrup divided
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla

Equipment

  • Mixing bowl
  • Whisk
  • Four jars

Method
 

  1. Whisk the milk, flavor ingredients, sweetener and salt until the raspberry base is even.
  2. Whisk in chia seeds for 30 seconds, scraping the bowl.
  3. Rest 10 minutes, then whisk again to break every cluster.
  4. Divide among four jars and cover.
  5. Refrigerate at least 4 hours or overnight.
  6. Stir, adjust with milk if needed and add fresh toppings.

Notes

  • Read relevant ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the time range.
  • The FDA Nutrition Facts reference uses 28 grams as the Daily Value for dietary fiber on a 2,000-calorie diet; the recipe nutrition is an estimate, not laboratory analysis.
  • This recipe was developed through culinary research and editorial review.