This overnight pudding is the perfect breakfast, highly nutritious, and a great source of fiber. Make it the night before for a quick, healthy breakfast. This is best eaten within 2 days, but it can be stored in an airtight container in the refrigerator up to 3 days.

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Recipe Summary

prep:
10 mins
additional:
8 hrs 10 mins
total:
8 hrs 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Chia Pudding:
Raspberry Chia Jam:

Directions

Instructions Checklist
  • Combine coconut milk, rice milk, 6 tablespoons chia seeds, and maple syrup in a bowl. Let sit for 10 minutes. Whisk until smooth. Cover with plastic wrap and chill until the consistency of pudding, 8 hours to overnight.

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  • Mash raspberries in a bowl. Stir in 2 tablespoons chia seeds and vanilla extract. Cover with plastic wrap and chill until gelled, 8 hours to overnight.

  • Spoon some of the raspberry mixture into the bottom of each serving glass. Stir pudding with a spoon until smooth; divide evenly among the glasses. Spoon remaining raspberry mixture on top.

Cook's Note:

If using frozen raspberries, defrost them first.

Nutrition Facts

301 calories; protein 5.5g; carbohydrates 31.1g; fat 18.9g; sodium 33.5mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/01/2019
I made the "chia pudding" portion of this "Raspberry Chia Pudding" adapting it to what I had on hand and my own personal taste just to test the recipe ratios to compare to other recipes for chai pudding. This chai pudding taste really good. I used: AROY-D coconut milk in the box (not the can, which is a less-sweet and less-flavorful coconut milk ); SO FRESH unsweetened cashew milk instead of rice milk; and 1 tablespoon honey instead of 2 tablespoons of maple syrup. Yum! Thank you Utzy Naturals for sharing your recipe. I think the ratios are pretty good. Read More
(1)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/11/2018
This is delicious and easy! I substituted the maple syrup with brown rice syrup due to temp diet restriction. I am making with maple syrup next time. Read More
(1)
Rating: 5 stars
01/17/2018
This one of the best chia pudding recipes I have tried yet, though I think the super delicious brand of coconut milk that I used this time (Vita Coco Original) made a difference. I used almond milk in lieu of rice milk. While I love sprinkling berries on my chia pudding, this recipe's chia berry layer is especially delicious and makes for a lovely and delicious breakfast, snack, or dessert treat. (Basically, you can eat this anytime!) Read More
(1)
Rating: 4 stars
07/23/2018
I LOVE the recipe for not using sugar. I substituted almond milk as I didn't have any rice milk on hand -- tasted great! It was a perfect way to use fresh-picked raspberries and still avoid sugar. The double-crunchiness of the chia seeds and the raspberry seeds takes a little getting used to -- "seedy," says my husband. :-) Read More
(1)
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Rating: 5 stars
08/31/2019
I made the "chia pudding" portion of this "Raspberry Chia Pudding" adapting it to what I had on hand and my own personal taste just to test the recipe ratios to compare to other recipes for chai pudding. This chai pudding taste really good. I used: AROY-D coconut milk in the box (not the can, which is a less-sweet and less-flavorful coconut milk ); SO FRESH unsweetened cashew milk instead of rice milk; and 1 tablespoon honey instead of 2 tablespoons of maple syrup. Yum! Thank you Utzy Naturals for sharing your recipe. I think the ratios are pretty good. Read More
(1)
Rating: 4 stars
05/12/2017
Interesting texture. I used almond milk instead of rice. I'm not a fan of maple, so next time I'll use agave. Thank you for the recipe. Read More
(1)
Rating: 5 stars
03/07/2020
Delicious. Mixed it all in same bowl, which turned out fine, and used fresh raspberry to top. Read More
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Rating: 5 stars
02/18/2021
Absolutely perfect!! Love this recipe and make it all the time now. Read More
Rating: 4 stars
09/01/2018
I made mine with strawberries instead....worked out great! Trying this recipe w/ blueberries next Read More
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