High Fiber Blended Raspberry Chia Pudding
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.
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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.
Looking for more gut-friendly recipes? Grab a copy of my book, Good For Your Gut!
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!
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.
More fiber-packed chia puddings for breakfast meal prep:
- Matcha Chia Pudding with Mango + Coconut
- Pumpkin Chai Chia Pudding
- Chocolate Mint Blended Chia Pudding
High Fiber Blended Raspberry Chia Pudding
Ingredients
- 2 cups fresh or frozen raspberries
- 2 cups your favourite milk, I like protein-rich soy milk
- ¼ cup whole chia seeds
- ¼ cup maple syrup
- 2 teaspoons vanilla
- ⅛ teaspoon salt, don't skip it!
Equipment
- Blender a high speed blender or strong bullet / immersion blender works!
Instructions
- Divide the raspberries between two pint (500mL) mason jars. Smash with a fork.
- Place the milk, chia seeds, maple syrup, vanilla and salt in a high speed blender and blend on high until smooth, 1 full minute.
- Pour over the raspberries, divided between the two jars, and let set for at least 4 hours or overnight in the fridge.
