5 Ingredient Raspberry Chia Pudding Recipe

Chia pudding is fancy, takes almost no time to make, and makes an ordinary morning feel effortless!  

This raspberry chia pudding has quickly become one of my favorite easy breakfasts and afternoon snacks.

It’s creamy, lightly sweetened with maple syrup, and layered with fresh raspberries and bright lemon for the prettiest little combination.

I especially love making these ahead of time for busy mornings. They are fresh, wholesome, and filling! Plus, they look absolutely adorable tucked into little jars in the fridge.

Raspberry Chia Pudding Ingredients

• Chia seeds
• Maple syrup
• Lemon
• Fresh raspberries
• Milk of choice (I love using oat milk for this recipe)

Raspberry Chia Pudding Directions

In a bowl or jar, mix together your milk and maple syrup. Once combined, stir in the chia seeds until everything is evenly mixed. Let the mixture sit for a few minutes, then give it another good stir to help prevent clumping while the chia seeds begin to thicken.

While the chia pudding rests, prepare the raspberry layer. In a separate bowl, gently squish the fresh raspberries with a fork or muddler and add a squeeze of fresh lemon juice. The lemon brightens the berries and gives the whole recipe such a fresh flavor.

Spoon the raspberry mixture into the bottom of your jar or serving glass. Then give the chia pudding one final stir and spoon it right over the raspberries.

Pop the jars into the fridge and let them chill until thickened and creamy. I usually leave mine overnight, but even a couple of hours can be enough for them to thicken.

A Few Little Tips

• Add extra whole raspberries on top before serving for a prettier presentation.
• A sprinkle of granola adds the perfect crunch.
• This recipe is easy to customize with strawberries, blueberries, or blackberries too.
• If you prefer a sweeter pudding, simply add a little more maple syrup to taste.
• Lasts about 5 days in the fridge 

I love to make these on a regular basis and almost always have a few tucked away in the fridge. Sometimes I’ll prepare a big bowl for easy self serving throughout the week, and other times I’ll portion them into little jars that are perfect for busy mornings and taking on the go.

They’re simple, fresh, and one of those recipes that makes everyday life feel just a little more lovely.