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Raspberry chia pudding decorated with edible flowers, buckinis and cacao nibs
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5 from 1 vote

Overnight Raspberry Chia Seed Pudding Recipe

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.
Prep Time5 mins
Resting time12 hrs
Total Time5 mins
Course: Breakfast
Cuisine: Breakfast
Keyword: raspbery chia pudding
Servings: 8 serves
Calories: 162kcal


  • 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


  • 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).


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.


Calories: 162kcal | Carbohydrates: 20g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 233mg | Fiber: 7g | Sugar: 10g | Vitamin A: 414IU | Vitamin C: 12mg | Calcium: 259mg | Iron: 2mg