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Easy Vegan Raspberry Chia Pudding with Fresh Berries

Vegan Raspberry Chia Pudding

A quick, creamy, and delicious plant-based treat packed with fruity flavor and wholesome ingredients — perfect for breakfast, a snack, or dessert.

  • Total Time: 2 hours 5 minutes
  • Yield: 1–2 servings 1x

Ingredients

Scale
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 3 tablespoons chia seeds
  • 1 tablespoon maple syrup (or agave syrup)
  • ½ teaspoon vanilla extract
  • ½ cup fresh or frozen raspberries (plus more for topping)
  • Optional: pinch of salt for balance

Instructions

  1. In a small bowl, mash the raspberries with a fork until mostly broken down (leave some chunks if desired).
  2. In a mason jar or bowl, combine mashed raspberries, almond milk, chia seeds, maple syrup, vanilla extract, and salt (if using). Stir well.
  3. Let the mixture sit for 5 minutes, then stir again to prevent clumping.
  4. Cover and refrigerate for at least 2 hours or overnight until it thickens.
  5. Before serving, give it a final stir and top with extra raspberries or your favorite toppings like coconut flakes, granola, or nut butter.

Notes

Swap raspberries with other berries, use any plant milk, or add cocoa powder for a twist. Stores well in the fridge up to 5 days. Blend before chilling for a smoother texture.

  • Author: Clara
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: No-Cook
  • Cuisine: Vegan
  • Diet: Vegan

Nutrition

  • Serving Size: 1 jar
  • Calories: 180
  • Sugar: 6g
  • Sodium: 90mg
  • Fat: 7g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 8g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: chia pudding, vegan, raspberry, healthy, plant-based, breakfast, dessert