Raspberries and Cream Chia Pudding

My favorite way to start my mornings is with a boost of fiber and antioxidants, and what better way to do it than with this Raspberries and Cream Chia Pudding. If you’re not a breakfast person, this is a great option for something light yet still nourishing. And as the most important meal of the day, why not make it the prettiest one, using frozen raspberries to enhance that pink milk mixture! Featured in week 1 of the 2026 August Meal Prep Plan, just 10 minutes of prep will stock you with breakfasts for the week!

Raspberries and Cream Chia Pudding Ingredient Notes:

Raspberries: Frozen raspberries are what help our raspberry milk mixture get its beautiful pink color and thick consistency. You can also opt for fresh berries, but I find that frozen berries work best for making a thick, smooth chia pudding.

Pure maple syrup: A classic pantry staple used across all my recipes is pure maple syrup. It’s a healthier sweetener alternative than processed sugar, and is full of antioxidants! I prefer to buy mine in bulk to save money. You could also swap for honey.

Vanilla extract: I recommend adding vanilla extract to the chia pudding because it enhances the flavors and does add flavor that boosts the creaminess of the overall raspberry milk mixture.

Salt: I really don’t leave salt out of any recipe on my site; it just makes everything better! Although you can’t taste it too much, I find that salt helps bolden the raspberry flavor and block out any tartness.

Chia Seeds: Chia seeds are of course the star of this recipe. I love chia seeds and use them daily because they are an amazing source of Omega-3 and fiber. If you’re looking to add more fiber into your diet as many people are, chia pudding is always a good option. White or black chia seeds both work for this recipe.

Raspberries and Cream Chia Pudding

Recipe by Jenn Lueke

0.0 from 0 votes

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Chill time

6+

hours

My favorite way to start my mornings is with a boost of fiber and antioxidants, and what better way to do it than with this Raspberries and Cream Chia Pudding. If you’re not a breakfast person, this is a great option for something light yet still nourishing. And as the most important meal of the day, why not make it the prettiest one, using frozen raspberries to enhance that pink milk mixture! Featured in week 1 of the 2026 August Meal Prep Plan, just 10 minutes of prep will stock you with breakfasts for the week!

Cook Mode

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Ingredients

• 2 1/4 cups milk of choice

• 1 packed cup frozen raspberries

• 1 tablespoon  pure maple syrup

• 1 teaspoon vanilla extract

• pinch of kosher salt

• 3/4 cup chia seeds

• 2 cups whole milk or low-fat Greek Yogurt, for topping (optional)

Directions

• In a blender, combine the milk, raspberries, maple syrup, vanilla, and salt and blend on high speed until completely smooth, 30 seconds to 1 minute. Set aside.
• Add 3 tablespoons of chia seeds to four separate 12-ounce containers or jars with lids (each container should have 3 tablespoons of chia seeds). Evenly divide the raspberry milk mixture among the containers. Mix well to ensure the chia seeds do not settle at the bottom.
• Cover the jars with their lids and refrigerate for at least 6 hours, or overnight. Keep refrigerated until serving. Top each jar with 1/2 cup of yogurt before serving, if desired.

Notes

• Store it: Refrigerate in sealed containers or jars for up to 4 days.
• Toppings: I love topping these with fresh raspberries.
• Add one 50g scoop (3 ½ tablespoons) vanilla protein powder to the blender for a protein boost.
• Frozen raspberries: Swap for frozen blackberries, strawberries, or blueberries.

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