Raspberry Almond Chia Pudding

I’ll admit it: I’m late to the chia pudding party. For years, I thought it was just a sad, gloopy health food trend. Then I tried a version at a tiny café in Portland that changed everything — it was creamy, subtly sweet, and studded with juicy raspberries. I went home and tweaked it until it was even better.

This raspberry almond chia pudding is now my go-to healthy dessert. It comes together in 10 minutes, no cooking required, and the chia seeds do all the work while it chills. The almond milk and a spoonful of almond butter make it luxuriously creamy, while fresh raspberries add bright, tart bursts. It’s naturally vegan, gluten-free, and refined-sugar-free (if you use maple syrup). Perfect for meal prep or a light after-dinner treat.

In This Recipe hide

1 Raspberry Almond Chia Pudding

1.1 Ingredients 1x2x3x?

1.2 Method

1.3 Nutrition

1.4 Tried this recipe?

2 Tips for the Perfect Chia Pudding

Raspberry Almond Chia Pudding

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Prep Time 10 minutes mins

Cook Time 0 minutes mins

Servings: 2 servings

Calories: 280

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 2 tablespoons pure maple syrup
• 1 tablespoon almond butter
• 1/2 teaspoon vanilla extract
• 1 cup fresh raspberries, divided
• 2 tablespoons sliced almonds, toasted (optional)

Method

 

1. In a medium bowl, whisk together chia seeds, almond milk, maple syrup, almond butter, and vanilla extract until well combined and no clumps remain.
2. Let the mixture sit for 10 minutes, then whisk again to prevent the chia seeds from sticking together.
3. Gently fold in 3/4 cup of the raspberries, lightly crushing a few with the back of a spoon to release their juices.
4. Cover the bowl and refrigerate for at least 4 hours or overnight, until the pudding is thick and creamy.
5. Before serving, give the pudding a good stir. If it’s too thick, stir in a splash of almond milk.
6. Spoon into serving glasses or bowls. Top with the remaining 1/4 cup raspberries and toasted sliced almonds, if desired.

Nutrition

Calories: 280kcalCarbohydrates: 30gProtein: 8gFat: 14g

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Tips for the Perfect Chia Pudding

The ratio of chia seeds to liquid is key: 1/4 cup chia seeds to 1 cup liquid gives a thick, scoopable pudding. If you like it thinner, add a splash more almond milk before serving. Also, whisk the mixture again after 10 minutes to prevent clumps — this ensures even hydration.

For a smoother texture, you can blend the soaked pudding after it sets. And feel free to swap raspberries for other berries, or add a tablespoon of cocoa powder for a chocolate version. Just taste and adjust sweetness to your liking.

Anna Reed

Food lover & recipe creator sharing simple, protein-rich recipes for busy lives.