Vanilla Raspberry Chia Pudding

 You are going to love this creamy Vanilla Raspberry Chia Pudding! Quickly blend all ingredients before you go to bed, let the pudding set overnight and wake up to a healthy, satisfying breakfast pudding that tastes like dessert!Vanilla Raspberry Chia Pudding served in a dessert glass with three fresh raspberries on top

Are you a morning person? I’m definitely not. Getting out of bed isn’t such a big deal for me but being really focused on my work after that is another story.

No matter what techniques I use, you won’t get anything good out of me in the morning. And later on in the afternoon, the magic happens. In just a few hours, I’ll cross almost everything from my to-do list and be super productive. Funny how that works!

side view of vanilla raspberry chia pudding served in a dessert glass with fresh raspberries on top

Today I have a recipe that should help you get out of bed in no time, morning person or not. These little Vanilla Raspberry Chia Puddings you see here make a very delicious breakfast you’ll be anxious to eat when you wake up.

Having a cup of Vanilla Raspberry Chia Pudding in the morning feels like eating dessert for breakfast… But that’s not the best part – at least for me!

Since you did all the work the night before, you’ll just have to open the fridge, grab your Vanilla Raspberry Chia Pudding and enjoy. So are you down for a healthy, delicious breakfast with zero prep? I say yes!

a spoon being dipped into a Vanilla Raspberry Chia Pudding served in a dessert glass

If you tried this Vanilla Raspberry Chia Pudding, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

Vanilla Raspberry Chia Pudding | Pin
5 from 7 votes

Vanilla Raspberry Chia Pudding

 You are going to love this creamy Vanilla Raspberry Chia Pudding! Quickly blend all ingredients before you go to bed, let the pudding set overnight and wake up to a healthy, satisfying breakfast that tastes like dessert!

Course Breakfast, brunch, Snack
Cuisine American
Keyword #glutenfreedessert, breakfast, brunch, chia, easy, healthy, pudding, raspberry
Prep Time 15 minutes
Resting time 1 day
Total Time 15 minutes
Servings 2
Calories 255 kcal


  • 1 cup raspberries fresh or frozen
  • 1 cup milk cow's milk, almond, coconut... your favorite!
  • 1 tbsp honey or rice malt syrup or pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 lemon juiced
  • 2 tbsp Greek yogurt optional
  • 3 tbsp chia seeds


  1. In the bowl of your food processor or blender, combine all the ingredients except chia seeds and process until smooth. Taste and add more sweetener if needed. 

  2. Pour mixture into two jars. Add 1.5 tablespoons of chia to each jar.

  3. Put the lid on and give it a good shake to incorporate the chia seeds.

  4. Let the chia puddings rest for about 1 hour, then shake again and let it rest in the refrigerator overnight. Eat by the spoonful when you wake up in the morning 🙂

Recipe Notes

It will keep two days in the fridge.

Nutrition Facts
Vanilla Raspberry Chia Pudding
Amount Per Serving (1 glass (half))
Calories 255 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 12mg4%
Sodium 63mg3%
Potassium 420mg12%
Carbohydrates 35g12%
Fiber 11g46%
Sugar 19g21%
Protein 9g18%
Vitamin A 200IU4%
Vitamin C 44.3mg54%
Calcium 297mg30%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
Breakfast / Brunch Dairy Free Desserts Gluten free Paleo Paleo/Primal Primal Recipes Under 300 cal Vegan Vegetarian
  1. i have all of these ingredients at home…except the raspberries! but i do have frozen strawberries…I’ll try this recipe with them! LOVE chia puddings! usually i just mix it with almond milk and top with dark chocolate morsels 🙂

  2. Just want to say thank you for a fab recipe. I have a very fussy daughter and it is a struggle sometimes to get her to eat, with breakfast being particularly bad especially on school days (think it is too early for her). I read about the health benefits of chia seeds and decided to give it a go with her. After adding a little icing sugar (it was a little too sharp for her palette) it got the thumbs up, with the request for a blueberry and strawberry version. The recipe makes enough for breakfast for 2 days for both of us. Can’t wait to try the pumpkin pie version either! 😀

    1. You have no idea how happy it makes me to hear that. I’m so glad I could help! Thanks for letting me know Melissa, you totally made my day 🙂

  3. Found this on Pinterest and am so excited to try it in the AM. Made my first batch tonight and licked the spoon after it was blended, yummy. Can’t wait till AM.

  4. I don’t like using the blender or food processor, but due to my poor planning I had an extra 6 ounce container of fresh raspberries that needed to be used up immediately! Luckily I had this in my big recipe binder and did the deed. I ended up adding an extra tablespoon of chia seeds, ’cause I like my pudding to fight back. While that didn’t get it to my desired consistency, it helped. This is really good! Thanks so much for the recipe!

    1. Oh fresh raspberries are so delicious! I’m glad you liked this recipe Sherwood 🙂 “I like my pudding to fight back” hahaha thanks for the laugh!

  5. I just made your pudding recipe, I have to wait til morning to eat. When i have made others in the past it has been a little runny. Wondering what the key is to thicker whipped pudding? More like a parfait. I blended for longer in food processor this time. Also wondering if I am not letting it set out in room temperature long enough? I am definitely using enough chia seeds. Thank you in advance for your insight.

    1. In this recipe, we do not blend the chia seeds along with the other ingredients but add them after. If you blended them, that could be one of the reason it’s too runny. Otherwise, have you tried adding more chia seeds? I know you said you’re using enough but it would be worth giving it a go. Chia pudding isn’t meant to have a “whipped” texture, so you might be disappointed if that’s what you’re looking for here 🙂

  6. I just made this recip and it’s delicious! I did alter the recipe a bit, using unsweetened coconut milk and used 4TBLS of chia. I also put just a little Raspberry balsamic in it. This set up quickly.

  7. This is so awesome, I love this chia pudding, but I put mine in a blender, and ate it right away, best pudding ever, who would of thought you can make pudding with chia seeds, I add them to my lemon water. Thanks for the recipe, next time I am adding banannas

  8. Hi! I made this yesterday but it did not thicken??? Also, I wondered why the sugar value was so high? I used Unsweetened Almond Milk and just that bit of honey. It tasted great but it was not thick.


    1. Hi Gayle! Sorry to hear it didn’t turn out for you. Usually when it doesn’t thicken, the culprit is the ratio (too much liquid for not enough chia seeds). Did you follow the proportions?
      Also this recipe isn’t supposed to be *super* thick.
      As for the sugar and carbs, raspberries, milk, honey and chia seeds all have a decent amount of carbs in them (7 grams, 5 grams, 8 grams and 6 grams respectively)

    1. HI Vanessa! Cow’s milk, almond, coconut, cashew… pick your favorite! If you like coconut, that would go really well with the raspberries! Enjoy

    1. Hi. Yes! Let the chia puddings rest for about 1 hour, then shake again and let it rest in the refrigerator overnight

    1. Hi Malarie. I highly recommend giving this pudding plenty of time to set. Some seeds start to gel in as little as 20 minutes but if you can, I would give it at least a couple of hours and ideally overnight. Cheers

  9. This recipe is excellent. I was lazy and didn’t want to wash a blender/food processor so I just mashed the ingredients together—the texture turned out fine. Be warned that as written the pudding is definitely on the tart side. I love tart desserts so this is perfect! Thanks for the delicious recipe!

  10. Mine did’t thicken and was runny. I only had enough Chia seeds for 1 TBSP per glass jar. It still tasted good but I was looking for a thicker texture. Will try again when I get more Chia seeds.

    1. Hi Robin! Usually, when it doesn’t thicken, the culprit is the ratio (too much liquid for not enough chia seeds). Did you follow the proportions? This recipe isn’t supposed to be *super* thick. Feel free to add some more chia seeds. Hope this is helpful. Cheers

  11. I love this recipe but I wonder if it has to be overnight? Is 2 hours enough to have the consistency cuz I can’t wait to eat it!:)

    1. Hi Esme. This recipe isn’t supposed to be *super* thick in the first place. Chia seeds should ideally be soaked overnight to get the best results but 2 hours could just work. Maybe reduce the amount of milk by a bit. Some seeds already start to plump up in as little as 20 minutes but again, for the perfect texture, I would give them the night. Cheers!

  12. This sounds delicious. Do we have to rest it for one day? Can I just place it in the fridge for an hour? I made one yesterday and the minimum resting period in the fridge was 30 minutes.

    1. Thank you! You need to leave it in the fridge enough for the chia seed to expand and the texture to thicken. If it’s thickened enough to your liking after one hour you can enjoy it then 🙂

  13. Tried & loved your recipe(so did my kids win!) I’m always trying new ways to get healthy foods into our diet. Thank you.

    1. That is an interesting idea but I have yet to try it! Let me know how it turns out. It might turn a bit hard in the freezer but you might be able to churn it into soft-serve texture in the ice cream maker and enjoy it right away.

  14. I am new to a almost completely dairy free life. I came across this pudding and decided to try it. It was so good!! I can’t wait to make it again!

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