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Raspberry Chia Pudding with Yogurt

Step-by-step method

Let’s cook

At a glance

This no-cook chia pudding comes together in just 10 minutes but needs to chill overnight for that perfect creamy texture—the actual work is minimal since you're mostly just blending and stirring. The magic happens in the fridge while you sleep, so in the morning you'll have a gorgeous pink breakfast ready to go with just a quick yogurt and fruit topping.

  1. 1/4

    Blend the raspberry purée

    Blend the raspberries with the milk and syrup (or honey) in a blender until smooth.

    For this step

    0/3

  2. 2/4

    Stir in the chia seeds

    Pour the chia seeds into the raspberry milk and mix well. Let sit for 5 minutes, then stir thoroughly again so the seeds don't clump together.

    For this step

    0/1

  3. 3/4

    Chill until set

    Refrigerate for at least 2 hours, ideally overnight, until the pudding has thickened nicely.

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Raspberry Chia Pudding with Yogurt

everydaybyyumsto
Active time total 10 min
Prep 10 min Cook —
Plus overnight of resting (not counted in active time)
5 Ingredients
4 Steps
Easy Difficulty

Ingredients — what you'll need

You only need 5 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Blender

What's in it?

213 kcal

Calories

21 g

Carbohydrates

10 g

Fats

11 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

A creamy chia pudding in a gorgeous pink hue that melts on your spoon and tastes like a fresh summer breakfast or snack 🫐 Raspberries give it a lovely tart freshness to wake you up in the morning, while a dollop of plain yogurt on top mellows it all out. The best part is that all the work happens the night before — in the morning you just pull the finished treat out of the fridge and top it with fresh fruit. Perfect when you want something healthy and sweet at the same time 💜

Gluten-free Vegetarian Breakfast Office lunch Refreshing

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