Vanilla Raspberry Chia Pudding is a light, creamy treat that wakes up your taste buds with sweet vanilla and bright, tart raspberries. It feels silky on the tongue, with tiny seeds that give a pleasant, pudding-like texture. This no-cook recipe comes together in minutes and chills into a refreshingly cool breakfast, snack, or dessert. If you enjoy variations on chia pudding, try a warm spice twist like this apple-crumble chia pudding for another cozy option.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 2 hours (chilling time)
- Total Time: 2 hours 10 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~200 kcal
- Protein: ~4.5 g
- Carbohydrates: ~36 g
- Fat: ~7 g
- Fiber: ~11 g
- Sugar: ~15 g
- Sodium: ~90 mg
Why Make This Vanilla Raspberry Chia Pudding
This chia pudding is quick, healthy, and versatile. It balances creamy vanilla with the bright tartness of fresh raspberries. The texture is smooth and slightly gelled from the chia, with little pops from the seeds and fresh fruit. It’s great for busy mornings, light desserts, or a satisfying snack. You get fiber, healthy fats, and a sweet flavor without heavy baking or complicated steps.
How to Make Vanilla Raspberry Chia Pudding
You’ll combine chia seeds with milk, sweeten lightly, and let the mixture set in the fridge. After it thickens, fold or layer in fresh raspberries for a bright flavor and pretty presentation. Chill longer for a firmer set or serve sooner for a looser spoonable texture.
Ingredients:
- 1/4 cup chia seeds
- 1 cup almond milk (or any milk of choice)
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Toppings: more raspberries, coconut flakes, or nuts (optional)
Directions:
Step 1: Preparation
In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup almond milk, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract until smooth.
Step 2: Mixing
Stir the mixture well and let it sit for 10 minutes. Stir again to break up any clumps and distribute the seeds evenly.
Step 3: Cooling
Cover the bowl and refrigerate for at least 2 hours or overnight until the mixture thickens to a pudding-like consistency.
Step 4: Finishing
Once set, stir the pudding again. Spoon or layer it into serving dishes with fresh raspberries. Top with additional raspberries, coconut flakes, or chopped nuts if desired.
How to Serve Vanilla Raspberry Chia Pudding
Serve chilled in small bowls or jars. Layer raspberries between pudding layers for a pretty parfait. Add crunchy toppings like toasted almonds or granola for texture. Serve it as a light breakfast, afternoon snack, or a simple dessert after dinner. It pairs well with a cup of tea or a light coffee.
How to Store Vanilla Raspberry Chia Pudding
Refrigerate in an airtight container for up to 4–5 days. If you add fresh raspberries on top, store them separately and add before serving to keep the fruit fresh. Freeze portioned chia pudding in freezer-safe jars for up to 1 month; thaw in the fridge overnight before eating. Stir well after chilling to restore a smooth texture.
Expert Tips for Perfect Vanilla Raspberry Chia Pudding
- Use a 3:1 liquid-to-chia ratio for a creamy set; adjust milk for thicker or thinner pudding.
- Stir after 10 minutes to prevent clumping and ensure even texture.
- Sweeten to taste—start with 1–2 tablespoons of maple syrup or honey.
- For richer pudding, use coconut milk or oat milk instead of almond milk.
- Mash a few raspberries into the pudding for a marbled flavor and color.
- If the pudding becomes too thick after refrigeration, whisk in a splash of milk to loosen it.
- Toast nuts or coconut flakes briefly to add warm, crunchy contrast.
Delicious Variations
- Chocolate Raspberry: Add 1 tablespoon cocoa powder and a teaspoon more sweetener.
- Berry Mix: Use a mix of blueberries, strawberries, and raspberries.
- Tropical: Swap raspberries for mango and use coconut milk; top with toasted coconut.
- Nut Butter Swirl: Stir in a tablespoon of almond or peanut butter for richness.
- Spiced Vanilla: Add a pinch of cinnamon or cardamom for warming aroma.
Frequently Asked Questions
Q: Can I use frozen raspberries?
A: Yes. Thaw and drain excess liquid before folding them in to prevent the pudding from getting too watery. Use frozen fruit as a layer if you want a chilled, slightly firmer texture.
Q: How long does the pudding take to thicken?
A: It usually thickens within 2 hours in the fridge, but for best texture refrigerate overnight. If it’s still thin after chilling, add a bit more chia (1 teaspoon at a time) and let it sit an additional 30 minutes.
Q: Can I make this dairy-free or vegan?
A: Absolutely. Use plant-based milks like almond, oat, or coconut, and use maple syrup instead of honey to keep it vegan.
Q: Is chia pudding healthy?
A: Yes. Chia seeds provide omega-3s, fiber, and plant protein. Combined with fruit and milk, chia pudding makes a balanced, nutrient-dense snack or breakfast.
Q: How do I prevent chia seeds from clumping?
A: Whisk the seeds and liquid well, let sit 10 minutes, then stir again before chilling. Use a blender for an ultra-smooth texture by blending ingredients briefly before refrigerating.
Q: Can I add protein powder?
A: You can. Mix protein powder into the milk before combining with chia seeds, and adjust sweetener to taste. Note that some powders change texture—stir well and check after chilling.
Conclusion
This Vanilla Raspberry Chia Pudding is a simple, flavorful dish that feels special without much effort. Its creamy vanilla notes and bright raspberry tang make each spoonful refreshing and satisfying. For a similar take from another creator that inspired this style, see this lovely recipe for Vanilla Raspberry Chia Pudding – Not Enough Cinnamon. Give it a try—prepare it the night before and enjoy a beautiful, healthy start to your day.
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Vanilla Raspberry Chia Pudding
- Total Time: 130 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
A light, creamy treat combining sweet vanilla and tart raspberries, this no-cook chia pudding is perfect for breakfast, snacks, or dessert.
Ingredients
- 1/4 cup chia seeds
- 1 cup almond milk (or any milk of choice)
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Toppings: more raspberries, coconut flakes, or nuts (optional)
Instructions
- In a medium bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until smooth.
- Stir the mixture well and let it sit for 10 minutes, then stir again to break up any clumps.
- Cover the bowl and refrigerate for at least 2 hours or overnight until thickened.
- Once set, stir the pudding again, spoon or layer it into serving dishes with fresh raspberries, and top with desired toppings.
Notes
Store in an airtight container for up to 4–5 days. For thicker pudding, adjust the milk ratio or add more chia seeds if needed. Frozen raspberries can be used, but thaw and drain excess liquid beforehand.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: No-cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 15g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 11g
- Protein: 4.5g
- Cholesterol: 0mg
