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.
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Overnight Raspberry Chia Pudding Recipe
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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.
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):
- Homemade Crunchy Banana Bread Granola
- Bursting With Nuts Grain and Sugar-Free Granola
- Super Seedy Coconut Oil Granola
- Super Crunchy Cardamom and Cashew Granola
- Coconut and Chocolate Peanut Butter Granola
- Raspberry and Dark Choc Chunk Granola
Do you have a favorite granola you like to use at home? Let me know in the comments.
Enjoy your raspberry chia pudding.
xx
Recipe
Overnight Raspberry Chia Seed Pudding Recipe
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 tsp 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
Nutrition
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.
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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If you enjoyed this recipe then you might want to try these other bowls of soupy goodness:
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