High Fiber Blended Raspberry Chia Pudding

5 from 8 ratings

This smooth + creamy raspberry blended chia pudding feels like dessert, but it’s a high fiber breakfast you prep the night before, with fresh or frozen raspberries, for effortless mornings.

jar of raspberry blended chia pudding, with spoon resting inside, beside jar of blended chia pudding with crushed raspberries on the bottom — Made fruit-on-the-bottom style for a juicier raspberry flavour, this high fiber blended chia pudding is so rich and creamy!

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I’ve been a gut health dietitian for a loooooong time, so it makes me happy that you like chia puddings. Chia seeds are packed with fiber and so, so good for your gut. But I’ll be totally honest, I personally have a bit of a texture thing about jelly textures. I can’t even bite into a super ripe banana!!

So my fave way to eat chia puddings is actually a blended chia pudding. Because I did grow up with a ton of pudding cups in my lunch box and will crush a yummy pudding, any day of the week. Case in point: my peanut butter blended chia pudding is a forever staple in this house.

If you’re looking for a naturally vegan and gluten free meal prep breakfast that takes less than ten minutes of hands on time, one packed with a whopping 15 grams fibre, this creamy raspberry chia pudding is IT. It makes two servings, it’s easy to double and it tastes so good, it will make you excited for breakfast. You could even break it into four snack-sized servings too.

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A better way of making raspberry blended chia pudding

I’m super proud of this raspberry chia pudding because it was actually kind of hard to get right. It’s always the recipes I think will be “easy” that give me the most trouble, despite being a recipe developer for over a decade!

bowls of raspberries, milk, chia seeds, vanilla, maple syrup and salt — I think frozen raspberries produce the best flavour – and colour! – for this recipe but you can totally use fresh too.

hand mashing raspberries in a mason jar with a fork — I think frozen raspberries produce the best flavour – and colour! – for this recipe but you can totally use fresh too.

My first couple of attempts tasted straight up weird. And somehow, not like raspberries at all – despite using a good amount of raspberries! And as I was staring at my latest failed attempt, I had a brainstorm: what if I did it fruit on the bottom style? BINGO.

The raspberry flavour was so juicy and tart and balanced the creamy vanilla base so perfectly. There’s no yogurt, just your favourite milk (I use soy for protein!) and a ton of fresh or frozen raspberries.

pouring chia pudding into jar of smashed raspberries — I highly recommend you DON’T blend the raspberries into the chia pudding.

hand stirring raspberry chia pudding with spoon — I highly recommend you DON’T blend the raspberries into the chia pudding.

More fiber-packed chia puddings for breakfast meal prep: