My partner loves chia seeds in his oat recipes. And I like experimenting with oats.
The other day, I wrote this coconut mango oats recipe that was an instant hit. So, today, I’m tweaking it a bit.
I wanted to try something light since Summer is approaching.
This raspberry chia pudding is like eating dessert for breakfast—except it’s light, clean, and absolutely loaded with nutrition.
It’s the kind of recipe that feels fancy but takes five minutes to make.
The texture is creamy and luscious, with tiny pops of chia crunch, and the flavor is bright, fruity, and naturally sweet.
You can serve it in a cute bowl with fresh berries and coconut for brunch vibes, or layer it into jars with yogurt and granola.
Either way, it’s the kind of recipe that makes healthy eating feel like a treat instead of a chore.
I love this recipe and it’s perfect for summer!
I’m ending the recipe with variations and substitutes in case you’re missing any ingredients.
Let’s get to it!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make it Even Better!
Use frozen raspberries for a thicker consistency and colder finish right from the fridge. This bag is perfect: Organic Frozen Raspberries.
• Stir in a spoonful of nut butter for richness and flavor. Try this almond one: Barney Bare Smooth Almond Butter.
• Want it ultra-creamy? Use coconut milk instead of regular milk. This one works well: Thai Kitchen Organic Coconut Milk.
• Add a tiny bit of lemon zest to the raspberry mix for a zingy, fresh twist.
Creamy Raspberry Chia Pudding
Course: Dessert, BreakfastDifficulty: Easy2-3
5
minutesIngredients
1 cup fresh or frozen raspberries
1 cup milk (any kind—almond, oat, dairy, etc.)
1/2 cup plain yogurt (optional, for creaminess)
2–3 tablespoons maple syrup or honey
1/2 teaspoon vanilla extract
1/4 cup chia seeds
Pinch of salt
Toppings: banana slices, shredded coconut, more raspberries, granola
Directions
- In a blender or food processor, combine the raspberries, milk, yogurt (if using), maple syrup, vanilla, and a pinch of salt.
- Blend until smooth and pink and beautiful. Pour the mixture into a medium bowl or large jar, then stir in the chia seeds.
- Let it sit for 5 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 2 hours or overnight. The mixture will thicken into a rich pudding-like texture.
- When ready to eat, give it one more stir and serve with your favorite toppings like bananas, coconut, granola, and more fresh berries.
- I personally love this when I’m too lazy to cook the next day.
Substitutions and Add-Ins:
No raspberries? Use strawberries, mango, or even blueberries for a different fruit profile.
For a low-sugar version, use stevia or monk fruit syrup instead of honey or maple.
Skip the yogurt to keep it vegan—or swap for coconut or soy yogurt instead.
Stir in protein powder if you’re eating this post-workout.
Make a parfait: layer chia pudding with granola, yogurt, and fruit in a clear glass for a café-style breakfast.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
These overnight oats have become a summer ritual in my kitchen — quick to make, totally customizable, and always delicious.
Whether you’re rushing out the door or eating breakfast in bed, it’s one of those meals that makes your morning feel a little more tropical.
I hope you love this oat recipe as much as I did.
Let me know if you try it with other fruits!
