Raspberry Chia Pudding

Take this nutritious Raspberry Chia Pudding to go! Recipe yields one half-pint (8 oz) mason jar.
Course Breakfast
Cuisine American
Keyword chia pudding, chia seed, mason jar, raspberry
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 1
Author breakfast for dinner


  • handful fresh or thawed raspberries (approx 1/4 cup)
  • 2 tablespoons chia seeds
  • scant ¾ cup milk of your choice (see note)
  • 2 teaspoons maple syrup


  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.