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Raspberry Chia Pudding with Yogurt

Step-by-step method

Let’s cook

At a glance

This no-cook pudding comes together in just 15 minutes of hands-on time, but the magic happens overnight in the fridge—the chia seeds thicken into a creamy, silky texture while you sleep. In the morning, you simply layer it with yogurt and fresh fruit for a stunning pink breakfast that tastes as good as it looks.

  1. 1/4

    Blend the raspberry purée

    Blend the raspberries with the milk and syrup (or honey) 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

    Place in the fridge for at least 2 hours, ideally overnight, until the pudding has thickened nicely.

Raspberry Chia Pudding with Yogurt

everydaybyyumsto
Active time total 15 min
Prep 15 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

What's in it?

160 kcal

Calories

15 g

Carbohydrates

7 g

Fats

10 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 shade of pink that melts on your spoon and tastes like a fresh summer breakfast or snack 🫐 Raspberries give it a pleasant tangy freshness that wakes you up in the morning, while a dollop of white yogurt on top smooths it all out. The best part is that you do all the work 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're craving something healthy and sweet at the same time 💜

Gluten-free Vegetarian Breakfast Office lunch

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