Raspberry Yogurt Chia Pudding

This Raspberry Yogurt Chia Pudding is a creamy, high-protein packed breakfast made with just 5 simple ingredients. It has just 5 minutes of prep, no cooking required.

How do we feel about chia seeds? I have a love-hate relationship with them.

Not gonna lie, I used to feel like they were overhyped. So much excitement over little seeds – how could they be that amazing?

And while I still don’t think they are super powers… they are a pretty awesome food.

These small seeds are packed with protein, fiber, and heart-healthy omega-3’s. They’re a great addition to help lower total and LDL cholesterol, increase HDL cholesterol, and improve heart health biomarkers overall.

 In short, they’re a simple addition to add to meals to add a little boost of nutrition.

Do I think you need to add them to absolutely everything? No way. And that’s where the “hate” part of the relationship comes in.

The wellness community tends to really go overboard with foods that are deemed nutritious. Chia water is a no from me.

But in places where chia seeds, they’re delicious. And chia pudding is, naturally, one of those places.

Essentially, chia pudding is made by mixing chia seeds with liquid – in this case, milk and yogurt – and letting the seeds absorb the liquid until you get a thick, fluffy texture.

The prep work is minimal – just a few minutes of mixing – and then all the magic happens when the chia seeds are in the fridge.

After a few hours, you end up with a thick pudding that’s not only nutritious, but super satisfying too.

Why You’ll Love This Raspberry Yogurt Chia Pudding

This recipe is made with just a few simple ingredients – frozen raspberries, milk, yogurt, maple syrup, and chia seeds.

It’s great to meal prep or just make ahead and keep in the fridge to enjoy for breakfast (or snack!) for a few days.

With 4 servings, it’s high in protein and fiber, making it especially filling. In fact, one serving has about 12 grams of protein and a whopping 10 grams of fiber.

And lastly, it’s delicious. If you’re looking for an easy, make ahead breakfast – or a simple way to add more plant-based protein, fiber, and healthy fats into your diet – this is it.

How To Make Raspberry Yogurt Chia Pudding

Prepare ingredients

Prepare all of your ingredients to make this Raspberry Yogurt Chia Pudding. You’ll need frozen raspberries, milk of choice, Greek yogurt, maple syrup, chia seeds.

Mash raspberries

In a large bowl, add the raspberries. Mash them with a fork until completely mashed and cohesive (the mixture should be almost smooth).

Add wet ingredients

Add in the milk, Greek yogurt, and maple syrup.

Mix together

Stir until thoroughly combined.

Add chia seeds

Add the chia seeds and stir until they’re mixed in well.

Chill in fridge

Cover and place in the fridge for at least 4 hours, or up to overnight.

Scoop into glass

When ready to eat, scoop into a glass, cup, or jar. Optional to top with melted chocolate and/or flaky salt.

Serve

Serve this Raspberry Yogurt Chia Pudding for a high protein breakfast or snack.

If You Like This Raspberry Yogurt Chia Pudding, Try These

• Peanut Butter & Chia Jam Bites
• Chocolate Raspberry Bark
• Raspberry Chocolate Chip Baked Oatmeal
• Healthy Strawberry Crumble
• Easy Strawberry Ice Cream

Ingredients You’ll Need

• Frozen raspberries: I love frozen raspberries because you can buy a huge pack to keep in the freezer for months – they’re affordable and easy. Fresh raspberries can be used too though!
• Milk: Use any milk of choice – cow’s milk, almond milk, soy milk, or oat milk would all work well.
• Greek yogurt: I used a non-fat plain Greek yogurt here.
• Chia seeds: The star of this recipe! I like to keep mine stored in the fridge so that they last longer without going rancid.
• Chocolate: Chocolate on top is optional, but I think a chocolate shell takes this chia pudding to the next level. You can also try sprinkling a few chocolate chips on top!

Raspberry Yogurt Chia Pudding Tips & Variations

• Stir well before chilling: Make sure the chia seeds are evenly distributed so you don’t end up with clumps.
• Adjust the consistency:  If the pudding is thicker than you like after chilling, stir in a splash of milk until it reaches your preferred texture.
• Sweetness: Adjust the maple syrup to taste depending on the sweetness of your raspberries. For a sweeter chia pudding, you can add a little more maple syrup.
• Meal prep: Divide the mixture into jars before refrigerating for easy grab-and-go breakfasts or snacks.
• Storage: Store this chia pudding in an airtight container in the fridge for up to 5 days.

Frequently Asked Questions

Course: Breakfast, Snack

Raspberry Yogurt Chia Pudding

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Sammi Brondo

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Prep Time 5 minutes mins

Inactive Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

This Raspberry Yogurt Chia Pudding is a creamy, high-protein packed treat made with just 5 simple ingredients. Ready in 5 minutes, no cooking required

Ingredients  

• 1 1/2 cup frozen raspberries thawed gently
• 1 cup milk of choice
• 1 cup plain Greek yogurt
• 1/4 cup maple syrup
• 1/2 cup chia seeds
• Optional: chocolate melted and drizzled or poured on top

Instructions 

• In a large bowl, add the raspberries. Mash them with a fork until completely mashed and cohesive (the mixture should be almost smooth).
• Add in the milk, Greek yogurt, and maple syrup. Stir until thoroughly combined.
• Add the chia seeds and stir until they’re mixed in well. Cover and place in the fridge for at least 4 hours, or up to overnight.
• When ready to eat, scoop into a glass, cup, or jar. Optional to top with melted chocolate and/or flaky salt.

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