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.
Set jar in the fridge for 8 hours, or overnight.
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.
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.