How long does raspberry chia pudding need to set?

You should refrigerate the pudding for at least 30 minutes, though overnight gives the best texture. After a couple hours, the chia seeds absorb the liquid and thicken into a creamy consistency. If it’s still runny, give it another stir and let it chill a bit longer.

Can I use frozen raspberries instead of fresh?

Yes — frozen raspberries work perfectly. Just thaw them slightly and mash or blend them as you would fresh berries. Keep in mind that frozen fruit may release more liquid, so you might want to add a little extra chia seeds to maintain the ideal thickness.

Which type of milk works best for this pudding?

Any milk you like will do — cow’s milk, almond, oat, coconut — you name it. If you prefer a creamier texture, choose full-fat or coconut milk. For a lighter version, use unsweetened almond or skim milk. The pudding adapts easily to your taste and dietary choice.

How long can you store the pudding in the fridge?

When covered and kept cold, this pudding can last about 4-5 days in the refrigerator. Add crunchy toppings like granola or nuts just before serving so they stay crisp. It’s a great make-ahead option for breakfasts or snacks.

Is raspberry chia pudding suitable for a high-protein diet?

Definitely. While chia seeds already provide a good amount of fiber and omega-3s, you can boost the protein by stirring in plain Greek yogurt or a scoop of your favorite protein powder after it sets. This makes it an excellent choice for post-workout or more filling breakfasts.

Raspberry Chia Pudding – 5-Minute Power Breakfast You’ll Love

Description

This raspberry chia pudding is a creamy, nutritious make-ahead breakfast made with simple ingredients like raspberries, chia seeds, and milk. It’s naturally sweet, full of fiber, and perfect for busy mornings.

Ingredients

Scale

2 cups milk (any kind — dairy, almond, oat, or coconut)

½ cup chia seeds

1 ½ cups fresh or frozen raspberries

2–3 tablespoons pure maple syrup or honey

1 teaspoon pure vanilla extract

Pinch of salt

Optional toppings: sliced almonds, shredded coconut, granola, yogurt, or extra berries

Cook Mode Keep your screen awake while you cook

Instructions

1. Mash or blend the raspberries until slightly chunky or smooth.

2. Whisk together milk, maple syrup, vanilla, and salt in a bowl or jar.

3. Add chia seeds and stir well to prevent clumping.

4. Fold in the raspberry puree until evenly mixed.

5. Cover and refrigerate for at least 30 minutes or overnight to thicken.

6. Stir before serving and adjust thickness with more milk if needed.

7. Top with granola, yogurt, or fresh raspberries before serving.

Notes

For the best texture, let the pudding chill overnight.

Use fresh raspberries when available for a brighter flavor.

You can mix in protein powder or Greek yogurt for extra protein.

Store up to 5 days in airtight jars in the refrigerator.