An overnight raspberry chia pudding is the perfect way to start the day. Plant-based and full of the natural sweetness of frozen raspberries, this is a filling and delicious breakfast the whole family will love. We love to make this the night before for a quick and easy (stress-free) breakfast in the morning. The kids can pull it out of the fridge in the morning. Make it more fun by layering with some plant-based (or regular) yogurt, granola of choice, and some sprinkles of nuts and seeds. Always a hit.

Raspberry chia pudding decorated with edible flowers, buckinis and cacao nibs

Overnight Raspberry Chia Pudding Recipe

Chia seed pudding is a great make-ahead breakfast option.

Simply blend and mix all the ingredients together at night before you go to bed, pop into a large container with a lid, and breakfast is ready when you wake up the next day.

You can also pop into smaller mason jars if you want individualized breakfasts for a grab-n-go option in the morning.

For the raspberry chia pudding you will need:

chia seeds
milk of choice
frozen raspberries
ground cinnamon
rice malt syrup, agave syrup, maple syrup or honey (depending on what you have)
vanilla
optional extras: more frozen berries, yogurt, granola, and seeds for layering.

If you don't have frozen raspberries, feel free to sub in some strawberries or blueberries, or a mixture of berries if that is what you have on hand.

How To Make Chia Pudding

Chia pudding is so easy to make at home.

Simply blend all of the ingredients, except for the chia seeds, until smooth. Add in the chia seeds and use a whisk to get a smooth consistency.

Pop into the fridge overnight, and in the morning you are good to go.

BIG TIP: To ensure you have a nice smooth raspberry chia pudding be sure to use a whisk so you don't end up with clumps of chia seeds. There is nothing worse than a clump of chia seeds in what should be a nice and smooth chia pudding, so whisk away until you can't see any anymore.

I tend to layer mine in individual mason jars so everyone can grab theirs out of the fridge in the morning and 'decorate' with fruits, nuts, and seeds as they like.

We use this size mason jar and it always gives us the perfect serving size (especially for the kids):

If you don't have individual size jars, then pop it into a large container with a lid and divvy up individual servings in the morning when it is time to enjoy.

chia seeds for chia pudding — You can find both black and white chia seeds at the store. I prefer to use white for this recipe simply for aesthetics. If you already have black chia seeds, they work just the same so go on ahead and use them.

A Note On Texture

Two of the kids and I love this chia pudding as is, however, my eldest has a thing with textures, and just can't get behind the little lumps.

If you have a 'texture person' simply add the chia seeds to the rest of the mixture when blending, and it should remove most of the little chia lumps. It will still have a slight gelatinous consistency, but without the lumps this doesn't seem to be an issue for most.

I find the best way to enjoy a chia pudding is with lot's of add-ons. We like to use these:

banana slices
fresh or frozen berries
homemade granola (see below for lots of homemade suggestions)
seeds
nuts
buckinis
cacao nibs

Use your imagination and make this raspberry chia seed pudding recipe your very own.

Why Not Make Some Granola To Serve With Your Overnight Chia Pudding?

While we are talking about texture, one thing I love eating with my chia seed pudding is some homemade granola (or store-bought if that is what you have).

It adds a great crunch and a nice layer of flavor and texture.

I am a bit obsessed with making my own granola, so check some of these out if you feel the need to make your own (hint: make a double batch and keep half stored in the freezer for a busy week):

Banana bread granola in a mason jar — This **Banana Bread Granola** goes perfectly with Raspberry Chia Pudding.

Do you have a favorite granola you like to use at home? Let me know in the comments.

Enjoy your raspberry chia pudding.

Recipe

Overnight Raspberry Chia Seed Pudding Recipe

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Resting time 12

Total Time 5

Course Breakfast

Cuisine Breakfast

Servings serves

Calories 162 kcal

Ingredients

¾ cup chia seeds
3 ½ cups dairy free milk (I use almond)
1 cup frozen raspberries (plus more to serve)
¼ cup rice malt syrup (sub agave, maple or honey)
1 tsp ground cinnamon
1 teaspoon vanilla extract

Instructions

Add all of the ingredients except for the chia seeds to a blender and blend until smooth.
Add the chia seeds to a medium bowl with a lid.
Add the blender contents to the chia seeds and use a whisk to mix until the mixture is smooth and there are no clumps of chia seeds. Let sit for 10 minutes.
Whisk again, once again ensuring no clumps. Pop on the lid and put into the fridge overnight.
In the morning whisk again and serve (see notes if too wet or dry).

Notes

If too dry then add more dairy-free milk 1tsp at a time.

If too wet add more chia seeds 1 teaspoon at a time (allowing to sit for at least 10 minutes before serving).

Will last for about a week in the fridge.

Nutrition

Calories: 162kcalCarbohydrates: 20gProtein: 6gFat: 7gSaturated Fat: 1gSodium: 62mgPotassium: 233mgFiber: 7gSugar: 10gVitamin A: 414IUVitamin C: 12mgCalcium: 259mgIron: 2mg

Keyword raspbery chia pudding

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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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