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This Raspberry Protein Chia Pudding is a nutritious and delicious way to start off your day or as an afternoon snack! Super easy to whip up, this creamy raspberry chia pudding is an absolute dream. Make a large batch to enjoy throughout the week!
Easy, flavorful, and healthy, this raspberry chia pudding is going to be your new favorite breakfast or snack! Each bite is packed with wholesome ingredients and your kids will be begging for more. They’re the perfect grab-and-go breakfast and if you’re able to stir a pot, then you’ll be able to make this pudding.
If you’re looking for more easy and delicious breakfast recipes like this protein chia pudding, try my Almond Joy Chia Pudding and Chocolate Chia Pudding. You will absolutely love them and they’re make-ahead friendly as well!
Why You’ll Love This Chia Seed Pudding Recipe
- It’s so healthy! Chia seeds are high in protein and also have large amounts of fiber per serving.
- It is an easy recipe to make. All you have to do is mix all the ingredients together then let it sit. Over time, the pudding will naturally thicken and you’ll have a delicious creamy pudding!
- Make-ahead friendly. This raspberry chia pudding is perfect for meal prepping and can be made ahead of time for an easy on-the-go breakfast or snack.
What You’ll Need
- Chia seeds: white or black chia seeds are fine for this recipe.
- Vanilla protein powder: I use the premiere whey protein but use what you prefer!
- Maple syrup: just a bit for added sweetness.
- Vanilla: just a bit for added flavor.
- Almond milk: I use almond milk but you can use your milk of choice.
- Salt: a little goes a long way.
- Raspberries: you can use fresh or frozen raspberries.
How To Make Chia Protein Pudding
- Make the chia pudding: Mix all the ingredients, in a small bowl. Cover the bowl with plastic food wrap and leave it at room temperature to thicken, for about 1 hour.
- Stir and Garnish: Once it has thickened, stir together again, and add a little bit more milk if needed. Garnish with extra raspberries.
Tips and Notes to make this Raspberry Chia Pudding
- You can mash the raspberries with a potato masher, a fork, a spoon, or pulse it in a food processor.
- Fresh raspberries have a stronger taste than frozen raspberries.
- Frozen raspberries have more liquid so I recommend adding either less almond milk or more chia seeds to the mixture.
- Alternatively, if you don’t want to mash the raspberries, you can blend them in a blender with the almond milk to combine.
- Chia seeds don’t have any taste to them on their own and take on the flavor of the liquid it is in. In this case, your chia pudding will taste like raspberries!
- Don’t have maple syrup? Feel free to swap for honey or agave.
- I suggest using real vanilla extract and not artificial since you aren’t cooking this recipe and you’ll taste the extract.
- You can easily scale this raspberry protein chia pudding recipe up to multiple servings.
- If you’re not a fan of almond milk, feel free to use cashew milk, soy milk, coconut milk, or dairy milk.
- Make this into a dessert by topping it with whipped cream, shaved chocolate, and sprinkles!
What is Chia Seeds?
Chia seeds are edible seeds that come from the desert plant Salvia hispanica, grown typically grown in Mexico. They contain healthy omega-3 fatty acids, protein, fiber, antioxidant and calcium.
FAQs
Chia seeds are high in protein as well as being high in fiber amaking them a great addition to your daily diet.
Yes, the raspberry chia pudding is vegan if you use a vegan-friendly protein powder.
The ingredients to this chia pudding are naturally gluten-free. Just be sure that the protein powder is certified gluten-free as some protein powders may contain added gluten or be cross-contaminated.
If you’re storing this in an airtight container, chia seed pudding without toppings can last up to a week and still taste fresh. It’s the perfect grab-and-go breakfast! You can add the toppings on the day of enjoying or the night before if you don’t have time to do so in the mornings.
Place the raspberry protein chia pudding without the toppings in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before eating!
I have found that the best radio to make chia seed pudding is 3-4 tablespoons of chia seeds to 1 cup of milk of your choice.
More Breakfast Recipes You’ll Love
I hope you enjoy all the recipes I share with you, including this delicious Raspberry Protein Chia Pudding recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Raspberry Chia Seed Pudding
Ingredients
- 3 Tbsps. chia seeds
- 2 Tbsps. vanilla protein powder
- 1 Tbsp maple syrup
- 1 tsp vanilla
- ¾ cup almond milk
- pinch salt
- 1 cup raspberries, mashed, fresh or frozen, plus more for garnish
Instructions
- Mix all the ingredients, in a small bowl. Cover the bowl with plastic food wrap and leave it at room temperature to thicken, for about 1 hour.
- Once it has thickened, stir together again, and add a little bit more milk if needed.
- Garnish with extra raspberries.
- Store chia pudding refrigerated in an airtight container or in a bowl covered with plastic wrap. Store without fruits for about 1 week. If stored with fruits consume the same day.
Notes
- You can mash the raspberries with a potato masher, a fork, a spoon, or pulse it in a food processor.
- Fresh raspberries have a stronger taste than frozen raspberries.
- Frozen raspberries have more liquid so I recommend adding either less almond milk or more chia seeds to the mixture.
- Alternatively, if you don’t want to mash the raspberries, you can blend them in a blender with the almond milk to combine.
- Chia seeds don’t have any taste to them on their own and take on the flavor of the liquid it is in. In this case, your chia pudding will taste like raspberries!
- Don’t have maple syrup? Feel free to swap for honey or agave.
- I suggest using real vanilla extract and not artificial since you aren’t cooking this recipe and you’ll taste the extract.
- You can easily scale this recipe up to multiple servings.
- If you’re not a fan of almond milk, feel free to use cashew milk, soy milk, coconut milk, or dairy milk.
- Make this into a dessert by topping it with whipped cream, shaved chocolate, and sprinkles!
