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–+ servings
recipe image of a top down mise en place shot showing chia seeds vanilla extract raspberries almond milk coconut milk greek yogurt honey maple syrup banana blueberries strawberries oats flax seeds coconut flakes cinnamon stevia dates applesauce arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Vanilla Raspberry Chia Pudding | Healthy Superfood Breakfast Bowl

A creamy, naturally sweet overnight chia pudding packed with omega-3s and antioxidants, perfect for a healthy, no-cook breakfast that tastes like dessert.
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Prep Time 5 minutes
Total Time 4 hours 5 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chia Pudding Base
  • 3 tablespoons chia seeds
  • 1 cup almond milk unsweetened
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup optional, for sweetness
Raspberry Layer
  • 1/2 cup fresh or frozen raspberries
Toppings (Optional)
  • 2 tablespoons coconut flakes unsweetened
  • 1/4 cup blueberries
  • 1 tablespoon granola

Equipment

  • Mixing bowl
  • Jar with Lid
  • - Whisk

Method
 

Prepare the Chia Pudding
  1. In a mixing bowl or jar with a lid, combine chia seeds, almond milk, vanilla extract, and maple syrup (if using). Whisk vigorously for 1 minute to prevent clumping.
  2. Gently fold in the raspberries. For a swirling effect, lightly mash 2-3 berries with a fork before stirring them in.
  3. Cover the bowl or seal the jar tightly and refrigerate for at least 4 hours, or preferably overnight (8–12 hours), until the mixture thickens into a creamy pudding consistency.
Final Adjustments & Serving
  1. After chilling, stir the pudding. If too thick, add 1–2 tablespoons of almond milk and stir until desired consistency is reached.
  2. Divide the pudding between two serving bowls. Top with coconut flakes, blueberries, and granola for added texture and flavor.

Nutrition

Calories: 245kcalCarbohydrates: 31gProtein: 7gFat: 12g

Notes

This recipe can be made vegan by using maple syrup. For a higher protein version, add a scoop of unflavored or vanilla protein powder to the base, and increase almond milk by 1–2 tablespoons. Storage: Keep in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended as the texture of the berries may become mushy upon thawing. Raspberries can be substituted with blackberries or strawberries for variation.
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