Grab-n-Go Healthy

Raspberry Chia Pudding

June 13, 2017

Beautiful pink berries are stirred in with chia seeds and milk to create a simple and nutritious Raspberry Chia Pudding breakfast.

I’ve been buying a TON of berries from the market lately. Spring just gets me so obsessed with eating fresh berries – it’s like a drought has ended! Berry Banana Bread has been constantly in my oven lately and Raspberry Gin Fizzes are on constant rotation in my belly πŸ˜‰

So let’s keep the love affair with berries rolling and dish up a super healthy RASPBERRY breakfast! These beautiful pink nuggets are stirred in with chia seeds and milk to create a simple and nutritious Raspberry Chia Pudding.

Chia Pudding is the perfect lazyperson’s breakfast because it is:

  • super duper healthy (chia seeds are packed full ofΒ omega-3 fatty acids, protein, fiber, antioxidants, and calcium)
  • low effort (literally you dump all the ingredients into a mason jar and shake)
  • quick (make it the night before and grab it out of the fridge in the morning)
  • portable (throw the mason jar into your bag and bring it anywhere)
  • filling (chia seeds control your appetite)

Beautiful pink berries are stirred in with chia seeds and milk to create a simple and nutritious Raspberry Chia Pudding breakfast.

To make Raspberry Chia Pudding, all you gotta do is this: put a handful of raspberries in a mason jar, mash them with a fork, then mix in the chia seeds. Fill the rest of the jar with milk, add a dot of maple syrup for sweetness, screw on the lid, shake it up, and set the jar in your fridge overnight.

In the morning, your mason jar will have transformed into a beautiful pink-coloured (Millennial pink, might I add πŸ˜‰ ) Raspberry Chia Pudding. All that’s left to do is remove the jar from the fridge and dive in with your spoon! Or pour into a bowl and sprinkle more fresh raspberries and crunchy granola on top.

Beautiful pink berries are stirred in with chia seeds and milk to create a simple and nutritious Raspberry Chia Pudding breakfast.

5 from 1 vote
Raspberry Chia Pudding
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
 
Take this nutritious Raspberry Chia Pudding to go! Recipe yields one half-pint (8 oz) mason jar.
Course: Breakfast
Servings: 1
Author: breakfast for dinner
Ingredients
  • handful fresh or thawed raspberries (approx 1/4 cup)
  • 2 tablespoons chia seeds
  • scant ΒΎ cup milk of your choice (see note)
  • 2 teaspoons maple syrup
Instructions
  1. In a half-pint (8 oz) mason jar, add raspberries and mash with a fork. Add all remaining ingredients, screw on the lid tightly, and shake all ingredients together.
  2. Set jar in the fridge for 8 hours, or overnight.
  3. In the morning, pudding will have gelled together and thickened. Dive in with a spoon! Or pour into a bowl and sprinkle with more fresh raspberries and crunchy granola.
Recipe Notes

A "scant" cup means not quite filling the measuring cup. In this case, you will likely need just under 3/4 cup of milk.
"Cook time" in this recipe refers to the length of time the chia pudding needs to set in the fridge overnight.

 

Pssst, looking for more Chia Pudding recipes? Try Vanilla Chia Pudding, which is the most popular recipe on this blog!

  • Reply
    LJ
    June 26, 2017 at 9:57 am

    I loved this recipe, thanks for sharing! I find mashing up the raspberries is even better than just adding them in before you eat it, and it also keeps the pudding from clumping. Keep the chia pudding recipes coming! πŸ™‚

    • Reply
      breakfastfordinner
      June 27, 2017 at 10:40 am

      So glad you liked it! Chia pudding is such a great healthy breakfast!

  • Reply
    Misha Shami
    September 20, 2017 at 1:05 am

    hi,
    i made this using semi skimmed milk and mine was really runny. do you think it’s the milk?
    I must add I love your recipes!
    Thanks!
    Misha

    • Reply
      breakfastfordinner
      September 21, 2017 at 7:38 pm

      Thank you, Misha! This recipe yields a medium-thick chia pudding – like the consistency of a skim-milk yogurt. For a thicker Greek-yogurt consistency, I would recommend adding an additional tablespoon of chia seeds. The consistency will also be thinner if you are using frozen berries.

  • Reply
    Sarah S.
    February 23, 2018 at 1:00 pm

    Do you know if this would work in a pint mason jar (two servings at once)?

    • Reply
      breakfastfordinner
      February 27, 2018 at 8:18 am

      Hi Sarah – I haven’t made a larger batch, but I can’t imagine why it wouldn’t work! Give it a try and let me know πŸ™‚

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