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–+ servings
jar of raspberry blended chia pudding with spoon and blue jar lid beside

High Fiber Blended Raspberry Chia Pudding

Print Recipe
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.
Course Breakfast, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword healthy snacks, high fiber breakfast, make ahead breakfast, raspberry recipes, vegan chia pudding
Dietary Preference dairy free, Gluten-Free, nut free, vegan, vegetarian
Prep Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 10 minutes
Servings 2 meal size servings
Author Desiree Nielsen, RD

Equipment

  • Blender a high speed blender or strong bullet / immersion blender works!

Ingredients

  • 2 cups fresh or frozen raspberries
  • 2 cups your favourite milk I like protein-rich soy milk
  • ¼ cup whole chia seeds want a thicker set pudding? Use 1/3 cup chia seeds! See note below.
  • ¼ cup maple syrup
  • 2 teaspoons vanilla
  • ⅛ teaspoon salt don't skip it!
Imperial - Metric

Instructions

  • Divide the raspberries between two pint (500mL) mason jars. Smash with a fork.
    • If using fresh, be sure to really smash the berries so they're juicy and jammy. If using frozen, just ensure the raspberries crumble. They'll juice up on their own overnight.
  • 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.

Notes

When using frozen raspberries, there is a lot of extra moisture released, and this is quite a loose set chia pudding. If you prefer a thicker chia, just use 1/3 cup chia seeds...or even 6 tablespoons total!