Time to elevate your breakfast and mid-day snack with this Creamy Raspberry Chia Pudding made with dairy free yogurt! It is packed with nutrients from chia seeds and berries and is so creamy and delicious! This Creamy Raspberry Chia Pudding is the perfect breakfast for on the go because it takes only minutes to make. If you are looking for other healthy and easy breakfasts, try my no-bake Vegan Protein Bars or Vegan Snickers Baked Oatmeal.
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Notes on Ingredients
- Raspberries: Frozen raspberries are most cost-effective for tis recipe, but you can use fresh! You could also switch up the berry you use and do blueberries or strawberries.
- Dairy Free Yogurt: I love Siggi’s plant-based yogurt, usually the plain version. Any dairy free yogurt works such as coconut yogurt.
- Almond Milk: You can use any plant milk you like including oat milk, soy milk, coconut milk, or cashew milk. Opt for an unsweetened version.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Creamy Rapsberry Chia Pudding?
- Blend raspberries, almond milk, and maple syrup in a blender until smooth.
- Pour raspberry milk into a large meal prep container, then add chia seeds and yogurt. Mix well.
- Refrigerate overnight and enjoy for up to 4-5 days!
- Step 1: First, add almond milk, frozen raspberries, and maple syrup to a blender.
- Step 2: Then, blend until smooth.
- Step 3: Add raspberry milk mixture to a large bowl.
- Step 4: Next, add the chia seeds and dairy free yogurt to the raspberry milk.
- Step 5: Thoroughly whisk to combine, ensuring no clumps.
- Step 6: Refrigerate overnight and then serve! Top with berries, more yogurt, shredded coconut, banana, or nut butter drizzle.
Commonly Asked Questions
In an airtight container, store the chia pudding for up to 5 days in the fridge. It makes for the perfect meal-prep! No need to reheat as chia pudding is best eaten cold.
Any! Strawberries or blueberries would be really yummy.
Nope, they can be fresh or frozen. Frozen tends to be cheaper!
Yes, use a food processor or anything that will blend the berries into a puree. You could even just mash them super well using a fork.
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Extra Helpful Tips
- For meal prep, after your big batch of Raspberry Chia Pudding is made, pour it into small glass jars or containers to have ready in advance for each morning.
- The longer the chia seeds sit, the thicker your chia pudding will get. For thinner chia seed pudding, you can add additional milk. For thicker, reduce the amount of milk.
- Add berries, extra yogurt, granola, and a drizzle of nut butter on top when you are ready to serve to make it even more delicious.
How to Store
Store in an airtight container for up to 5 days in the fridge. No need to reheat when it’s time to enjoy as chia pudding is best eaten cold!
If you tried this Creamy Raspberry Chia Pudding or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!
Creamy Raspberry Chia Pudding (dairy free!)
Equipment
- 1 blender
- 4 mason jars optional or use a large container
- 1 whisk
Ingredients
- 2 cups raspberries frozen
- 2 cups almond milk
- 3 tablespoon maple syrup
- ¾ cup chia seeds
- 2 cups yogurt plant-based
Instructions
- Blend raspberries, almond milk and maple syrup in a blender until smooth.
- Pour into a large meal prep container then add chia seeds and yogurt. Mix well.
- Refrigerate overnight and enjoy for up to 4-5 days!
Berit Sund says
Yummy recipe!
Tina Damiani says
Oooh that sounds so good! Yesterday I made chia pudding with lemon juice, lemon zest and blueberries. I love raspberries so I can’t wait to try this one!
Tamara says
How much of each?
Taylor From HealthyGirl Kitchen says
Hi! Please see the recipe at the bottom.
Jen says
Would love to see nutrition facts in recipes.
Taylor says
Hi! Taylor from team HealthyGirl here!
Feel free to do this in an app like MyFitnessPal!
Roberta says
What are the nutrition values?
Taylor says
Hi! Taylor from team HealthyGirl here!
Feel free to do this in an app like MyFitnessPal!
kelly says
super easy and so tasty! love the ease of this for a busy morning before work!
Jennifer says
Hello! What if I want to make individual servings of this with the general serving size of chia seeds – 3tbsp? How many cups of milk and yogurt?
Taylor From HealthyGirl Kitchen says
Hi! You can make the recipe as listed, and then portion it into smaller jars for individual servings.
Lindsay says
Love this recipe ! How many servings does it make ?
Taylor From HealthyGirl Kitchen says
4!
Laura says
Made this over the weekend to have during the week….OMG it was delicious! One day I added walnuts and bananas, another day raspberries and pumpkin seeds, another day coca nibs and bananas. Loved it!!!
Jordan Stacy says
This creamy & sweet raspberry chia pudding is the perfect meal prep breakfast. I make this on Sunday and have it for breakfast every day of the week (switching up my toppings)!!