If you’re looking for a quick, nourishing and delicious meal prep idea—this raspberry chia pudding is the one. It’s made with just five ingredients, takes less than 10 minutes to prep, and tastes like dessert while being packed with fibre, healthy fats, and plant-based goodness.
This is the kind of recipe that feels fancy, but couldn’t be easier. Just blend, mix, and chill. You’ll get four creamy, fruity puddings ready to grab from the fridge whenever hunger strikes. Perfect for busy mornings, a satisfying snack, or even a naturally sweet after-dinner treat.
The chia seeds are a great source of omega-3 fatty acids and help keep you full for longer. The raspberries bring a beautiful colour and tangy sweetness, while the coconut milk and yoghurt make it extra creamy. Whether you follow a plant-based diet or just want something easy and wholesome—this pudding is for you.
Serving Suggestions
Top with fresh raspberries, shredded coconut, or crushed almonds for texture and crunch.
Add a dollop of coconut yoghurt or a drizzle of nut butter (like almond or cashew) for richness.
Sprinkle on some cacao nibs or dark chocolate chips for a dessert-like twist.
Serve with granola on top for a more filling breakfast.
Tips
- Stir again after 10 minutes: After your first mix, wait about 10 minutes and give it another stir. This stops the chia seeds from clumping and gives you a smoother pudding.
- Make it pretty: For a more aesthetic breakfast, layer the pudding into small jars with swirls of coconut yoghurt or fresh fruit. It’s a lovely idea if you’re serving guests or batch-prepping for the week.
- Sweetness check: If your raspberries are very tart, you might want to add an extra drizzle of honey or maple syrup. Taste and adjust before chilling.
- Double up: This recipe scales well, so feel free to double or triple it for the whole family or for a full week’s worth of breakfasts.
Swaps
Coconut milk: Almond milk, oat milk or soy milk all work instead of coconut milk. They’ll change the flavour slightly but still give a creamy base.
Honey: Maple syrup or agave nectar are great alternatives to honey and will keep the recipe fully vegan.
Frozen raspberries: Fresh raspberries work just as well. You can also swap them with strawberries, blueberries, or even mango for a completely different twist.
Coconut yoghurt: Any thick plant-based yoghurt will do. Greek yoghurt works if you’re not vegan—it has a higher protein content and adds a lovely tang.
Chia seeds: There’s no exact swap for chia seeds, but ground flaxseeds offer a similar nutritional profile. Just note that the texture will be less firm and more like a soft porridge
Storage
Fridge: Store the chia pudding in airtight jars or containers in the fridge for up to 3 days. Perfect for grab-and-go breakfasts during the week.
Freezer: Not recommended—freezing changes the texture and makes it watery once defrosted.
More Nibble Ideas
- Raspberry Chia Pudding
- Raspberry & coconut balls
- Healthy Peach & Raspberry Muffins
- Raspberry & Lemon Loaf
Chia Raspberry Jam
Ingredients
- ~200g of fresh raspberries you can use frozen but quantity will vary
- 1 tbsp of chia seeds
- 2 tbsp maple syrup
- Squeeze of lemon
Instructions
- Add raspberries, lemon and maple syrup to a small pan and heat up until it start bubbling. Leave it to bubble for a bit a stir. Remove from the hob and add the chia seeds. Mix.
- Leave to cool down completely.
- Enjoy with your favourite toast or store in the fridge ready for tomorrow’s breakfast