Easy, Healthy Raspberry Chia Pudding (Dairy-Free)
It’s taken me a while to get on the chia pudding bandwagon, mostly because the first couple times I tried to make it, it was a fail. Which sounds crazy, because how hard can it be?? But I definitely had been led astray on recipe proportions.
So now that I’ve figured it out, this easy and healthy raspberry chia seed pudding (along with other variations, coming soon) is one of my new meal prep go-to’s!
Check out my whole archive of super healthy recipes!
This feels like a treat, but it is packed with all sorts of good stuff. Obviously the fruit is bringing vitamins, fiber, and antioxidants. My homemade cashew milk (I use this great affordable nut milk maker) brings some protein, and yogurt adds on healthy probiotics. Cinnamon helps regulate blood sugar.
Then the chia seeds are the star of the show—packed with fiber, antioxidants, minerals, and omega-3 fatty acids.
And…it’s DELISH. It’s been a great addition to my routine because it only takes a few minutes to make and I can snack on it for 3 to 4 days, including having a few spoonfuls with my first cup of coffee in the morning to support my blood sugar and cortisol.
It literally takes a few minutes to throw together. In a blender (preferred) or food processor, add the raspberries, milk, maple syrup, vanilla, almond extract, cinnamon, and sea salt.
You can also add half of the chia seeds in here as well, if you like. The downside is that it can make the pudding a bit more gritty feeling (though the raspberry seeds will already do that to a small degree).
But the upside is that while whole chia seeds are a great source of source of fiber (as long as they’re exposed to liquid, which makes them digestible), grinding the seeds provides even better access to the protein and omega-3s inside the seeds. So I sometimes go halvesies, doing half in the blender and then stirring the remainder in whole.
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Blend until fully incorporated and smooth, then pour into a glass bowl or container (with a lid, ideally).
Add the yogurt and gently whisk it in, then add the chia seeds (all, or the other half) and whisk in.
Refrigerate overnight. I find it helpful to give it a stir 2 to 3 hours in, to make sure the chia seeds don’t sink to the bottom). This pudding will keep at least 3-4 days in the fridge.
This raspberry chia pudding has been an amazing addition to my meal prep routine! It’s super easy, delicious, and packed with healthy stuff (but also feels like a treat).
Other delish dishes that can be healthy breakfast OR dessert:
- Fat Burning Coconut Milk Smoothie
- Creamy 5-Minute Peanut Butter Pudding (dairy-free, gluten-free, vegan)
- Peanut Butter & Jelly Baked Oatmeal (GF, Dairy-Free, Egg-Free)
- Healthy Seedy Quinoa Breakfast Cookies (GF, Vegan, Nut-Free)
- Healthy Blueberry Breakfast Crumble (can be GF, vegan if desired)
- Super Healthy Fudgy Date Brownies (GF, vegan, nut-free, no refined sugar)
Adapted from @healthygirlkitchen
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Raspberry Chia Pudding (Dairy-Free)
This super easy raspberry chia seed pudding is a perfect make-ahead recipe...it only takes a few minutes to make, lasts several days in the fridge, and is a delicious and healthy breakfast, snack, or dessert. It's dairy-free (& gluten-free, vegan, etc.), packed with fiber, omega-3s, protein, and more!
Ingredients
- 1 cup of raspberries (fresh or frozen)
- 1 cup of cashew or almond milk (unsweetened); I make my own
- 2-3 tablespoons of maple syrup
- 1/2 teaspoon of vanilla extract
- A couple drops of almond extract
- Sprinkle of cinnamon (up to 1/4 teaspoon)
- Pinch of sea salt
- 1 cup of dairy-free yogurt (I use an unsweetened vanilla cashew one)
- 1/3 cup of chia seeds
Instructions
- In a blender (preferred) or food processor, add the raspberries, milk, maple syrup, vanilla, almond extract, cinnamon, and sea salt. You can also add half of the chia seeds in here as well (see notes).
- Blend until fully incorporated and smooth, then pour into a glass bowl or container (with a lid, ideally).
- Add the yogurt and gently whisk it in, then add the chia seeds (all, or the other half) and whisk in.
- Refrigerate overnight. I find it helpful to give it a stir 2 to 3 hours in, to make sure the chia seeds don't sink to the bottom). This pudding will keep at least 3-4 days in the fridge.
Notes
- You can also add half of the chia seeds into the blender, vs. stirring them all in whole at the end. The downside is that it can make the pudding a bit more gritty feeling (though the raspberry seeds will already do that to a small degree). But the upside is that while whole chia seeds are a great source of source of fiber (as long as they're exposed to liquid, which makes them digestible), grinding the seeds provides even better access to the protein and omega-3s inside the seeds. So I sometimes go halvesies, doing half in the blender and then stirring the remainder in whole.
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