Simple, quick, and healthy Blended Raspberry Chia Pudding made with just 5 ingredients. Using fresh or frozen raspberries so you can enjoy it year-round, it's lightly sweetened, slightly tart and the most beautiful pink colour!
Love chia pudding? Try my Blended Chocolate Chia Pudding, Healthy Blended Caramel Chia Seed Pudding, Matcha Chia Pudding, and Banana Chia Pudding recipes soon!
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Hot on the heels of my Blended Chocolate Chia Pudding comes a new and very pretty-in-pink Blended Raspberry Chia Pudding! It's creamy with a smooth, pudding-like texture, naturally sweetened, nutritious, and comes together in minutes with a blender and a handful of wholesome ingredients.
It's one of those recipes that works for everything: breakfast, snack time, or a healthier dessert, and it's also kid-friendly, so busy mornings, lunchboxes and after-school snacks are covered too. And the best part? You can prep it ahead as part of your meal prep so it's ready to go whenever you need something quick and satisfying.
If you can, I highly recommend serving this Blended Raspberry Chia Pudding with at least a few morsels of chocolate. That raspberry chocolate combo is just the best! Some finely grated lime zest is also a really delicious complementary garnish, and granola (regular vegan granola or chocolate granola) also makes a great topping.
Mel x
🤍 WHY YOU'LL LOVE THIS Blended RASPBERRY Chia Pudding
- Great for meal prep - Make a big batch and enjoy all week.
- Quick & easy - It takes 5 minutes to whip up a batch in your blender.
- Use fresh or frozen raspberries - This makes the pudding convenient and affordable all year round.
- Naturally sweetened - Instead of refined sugars, this pudding gets its sweetness from a small amount of maple syrup and the raspberries, which gives it a balanced, not-too-sweet, and perfectly tart flavour.
- Healthy & tastes great - It's like pudding but full of fibre, protein and healthy fats.
- It's perfect anytime - Enjoy for breakfast, snack or dessert.
- Family-friendly - This is a recipe the whole family will love!
- Customizable - Everyone can add their favourite toppings!
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Chia seeds - These can be black or white.
- Milk - My preference is soy milk because it contains a lot of protein, but you can use any other dairy-free milk if you prefer.
- Raspberries- Frozen or fresh raspberries, which means you can make this raspberry chia pudding all year long!
- Maple syrup - This adds just enough sweetness without being too sweet, so the raspberry tartness shines through.
- Salt & vanilla- A pinch of salt elevates the flavour and makes the pudding pop, and vanilla adds more depth to the flavour.
Recipe FAQs
Yes, you can make an unblended version. Mash the raspberries in a mixing bowl. Add the chia seeds, maple syrup, vanilla and salt. Mix again, then gradually add the milk. Let it sit for 10 minutes, then give it a quick stir or whisk again to unclump the chia seeds. Cover and refrigerate until thickened (4 to 5 hours or overnight).
Recipe
Raspberry Chia Pudding
Author:Ingredients
- ½ cup (80 grams) chia seeds
- 1¾ cups (420 ml) soy milk or any other dairy-free milk if you don't mind less protein (reduce to 1½ cups if you prefer a really thick pudding)
- 2 heaping cups (270 grams) fresh or frozen raspberries
- 4 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 small pinch sea salt
INSTRUCTIONS
- Add everything to your blender and blend until smooth. Transfer to individual serving dishes or 1 big bowl, cover, and leave in the fridge to thicken for 4 to 5 hours or overnight.
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