Name: Vegan Raspberry Chia Pudding
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: Vegan
Ingredients: 1 cup fresh or frozen raspberries; 1.5 cups plant-based milk (almond, oat, or coconut); 3 tablespoons chia seeds; 1–2 tablespoons maple syrup (or other natural sweetener); 1/2 teaspoon vanilla extract (optional)

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This vegan raspberry chia pudding is a light, fruity, and nutrient-packed treat that’s perfect for breakfast, a snack, or even dessert. Made with just a few wholesome ingredients, it’s creamy, slightly tart from the raspberries, and naturally sweetened for a guilt-free indulgence.

Why You’ll Love This Recipe

I love how easy this pudding is to throw together with minimal effort. It’s completely plant-based, gluten-free, and refined sugar-free. The chia seeds give it a thick, pudding-like texture while delivering a good dose of omega-3s and fiber. It’s also incredibly versatile—I can enjoy it chilled from the fridge, layer it into a parfait, or top it with extra berries and granola for crunch. Plus, it keeps well, so I can make it ahead for the week. Vegan Raspberry Chia Pudding

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh or frozen raspberries
Chia seeds
Plant-based milk (like almond, oat, or coconut milk)
Maple syrup or another natural sweetener
Vanilla extract (optional)

Directions

I mash the raspberries in a bowl until they’re mostly broken down (I like to leave a few chunks for texture).
Then, I stir in the plant-based milk, maple syrup, and vanilla extract until everything is well mixed.
I add the chia seeds and stir thoroughly, making sure there are no clumps.
I let the mixture sit for about 10 minutes, then give it another good stir to prevent the seeds from settling.
I cover the bowl and refrigerate it for at least 2 hours, or overnight, until the pudding thickens.
Before serving, I give it one more stir and top it with extra raspberries or coconut flakes if I’m feeling fancy.

Servings and timing

This recipe makes about 2 servings. It takes around 10 minutes of prep time and needs a minimum of 2 hours to set in the fridge, but I often let it chill overnight for the best texture.

Variations

I sometimes mix in a bit of coconut yogurt for extra creaminess.
When I want a different flavor, I swap raspberries for blueberries or strawberries.
For a chocolate twist, I add a teaspoon of cocoa powder to the base.
I blend the mixture before chilling for a smoother, mousse-like texture.
If I want more sweetness, I increase the maple syrup or add mashed banana.

storage/reheating

I store the chia pudding in an airtight container in the fridge for up to 4-5 days. It doesn’t need reheating—it’s best enjoyed cold. If it thickens too much, I stir in a splash of plant-based milk to loosen it before eating. Vegan Raspberry Chia Pudding

FAQs

How long does vegan raspberry chia pudding last in the fridge?

It usually stays fresh for 4–5 days when stored in an airtight container in the refrigerator.

Can I use frozen raspberries?

Yes, I often use frozen raspberries. I thaw them first or gently heat them to release their juices before mixing them in.

Why isn’t my chia pudding thickening?

I’ve found that the key is to stir well twice—once after mixing and again after 10 minutes. Also, make sure I use the right chia-to-liquid ratio.

Can I make it without sweetener?

Absolutely. If I prefer a less sweet version or want to use fruit only, I skip the maple syrup or use mashed banana or dates instead.

Can I blend the pudding?

Yes, blending gives it a smoother texture. I just toss everything into a blender before chilling for a creamy result.

Conclusion

This vegan raspberry chia pudding is one of my favorite go-to recipes for a healthy and satisfying treat. It’s easy to prepare, customizable, and loaded with nutrients. Whether I’m meal prepping or just craving something light and fruity, this pudding always hits the spot.