Raspberry Lemon Chia Seed Pudding is a simple, healthy, delicious breakfast. The combination of lemons and raspberries creates a bright refreshing taste. It has a thick creamy texture and is packed with fiber, protein and healthy omega-3 fatty acids thanks to the wonder of chia seeds.

This Raspberry Chia Seed Pudding is incredibly easy to make with only 7 ingredients and 15 minutes of active prep time. The magic happens when the chia seeds soak in the raspberry nut milk mixture turning it into a creamy thick pudding.

Let the chia seeds soak at least 2-3 hours to create a gel-like consistency, but soaking them overnight (8-12 hours) is recommended for a thicker, creamier pudding. Prepare it one evening, let it sit in the refrigerator over night and you’ll have a healthy breakfast, snack or dessert to enjoy all week long.

Why I Love This Recipe

  • Easy to Make – only 15 minutes of active prep time.
  • Delicious Taste – the sweetness of raspberries is enhanced by the tart lemon creating a bright and refreshing flavor.
  • Super Nutritious – high in fiber, protein and omega 3 fatty acids and sweetened with maple syrup
  • Enjoy Any Time – great for breakfast, snack or dessert
  • Good for Meal Prep – Prepare in one day and enjoy it all week long. Put it in a jar and take it with you for an on-the-go breakfast or snack.

What’s In Raspberry Chia Seed Pudding

There are only 7 ingredients and you probably have most of them already. This is what you need:

  • organic raspberries – I use organic frozen raspberries, they are easier to find. You can use fresh if available. Raspberries contain the highest amount of fiber of all fruits with 8 grams per cup.
  • chia seeds – create a thick creamy pudding like tapioca.
  • milk – I like almond milk or cashew milk but, dairy milk, oat milk or macadamia nut milk are good. You can use canned coconut milk but it will be a little thicker, just add a little more liquid.
  • lemon juice and zest – to enhance the flavor of the raspberries and provide additional Vitamin C.
  • maple syrup – just a little for sweetness. Any sweetener you like can be substituted.
  • vanilla – enhances the perception of sweetness in the pudding without additional sweetener.
  • collagen – this is optional, add it for extra protein

Health Benefits of Chia Seeds

Chia seeds offer lots of health benefits due to their high amount of fiber, omega-3 fatty acids, antioxidants, calcium, and protein. The benefits include, improved digestion, good for weight management and blood sugar control. They provide sustained energy, help with hydration, and reduce inflammation.  Click here to read more of the benefits of chia seeds.

Health Tip

Chia pudding is very healthy and one of the best ways to get fiber into your diet. BUT if you are not accustomed to eating a lot of fiber, start out with a small portion. If you eat too much you may get constipated. As you eat more fiber your digestion will get stronger and you’ll be able to process more.. 

How To Make Raspberry Chia Seed Pudding

Making Raspberry Chia Seed Pudding is very simple. Here is how you do it or watch the video:

  • Blend the nut milk, raspberries, maple syrup, lemon juice, zest, and vanilla until smooth.
  • Pour into a bowl, stir in the chia until evenly combined.
  • Stir every 5 minutes for the first 15 minutes.
  • Cover and refrigerate for at least 2 hours or overnight.
  • Serve with toppings of choice. In the photos I topped the pudding with raspberry compote (recipe included).

Ingrid’s Chef Tips

  • If your chia pudding is too thick add more nut milk.
  • If it’s too thin add a little more chia seeds and let it sit a little longer.
  • If you don’t like the tapioca consistency of chia pudding and want a smoother texture, you can blend it all together in a high-powered blender to create a smooth and creamy pudding.
  • For a creamier consistency, use coconut milk instead of almond milk.
  • The recipe can be doubled or tripled for meal prep the whole week.

Topping Suggestions

Chia pudding is delicious for breakfast, snack or dessert. It’s delicious alone but even better with toppings. Here are a few ideas.

  • Raspberry compote – (seen in photos) Make a simple compote by cooking frozen or fresh strawberries with a little maple syrup.(recipe below). Let it cool, then add on top of your chia pudding and enjoy!
  • Fresh raspberries – They add a burst of juicy fruit and make the dish look beautiful.
  • Chocolate shavings or chips – Great for dessert, you can even drizzle melted dark chocolate, yum!
  • Nuts or toasted coconut flakes – They add a little crunch.

Storing

Chia pudding can be stored in the refrigerator for 5-7 days, great for meal prep. You can make a double or triple batch one day to have ready for a quick breakfast, nutritious snack or dessert for an entire week. These wide mouth mason jars work great.

More Chia Pudding Recipes

★ Please rate this recipe! ★

Please leave a ⭐️ rating on the recipe! The STARS ⭐️⭐️⭐️⭐️⭐️ help my business to thrive. I’d love to hear from you in the comments below. And if you’re hungry for more healthy food inspiration and tips to eat well and enjoy your wonderful life sign up for my free newsletter.

Want to Save This Recipe?

Enter your email to receive this recipe, along with weekly recipes and inspiration.

Please enable JavaScript in your browser to complete this form.


Print

Raspberry Lemon Chia Pudding

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, nourishing pudding packed with omega-3 fatty acids, antioxidants, calcium, fiber and protein.

  • Author: Ingrid DeHart
  • Prep Time: 5 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 mins
  • Yield: 2-3 servings
  • Category: Breakfast, Dessert, Snack
  • Cuisine: Healthy, Paleo, Vegan

Ingredients

  • 1 3/4 cups almond milk or nut milk of choice
  • 1 cup frozen or fresh raspberries
  • 1–2 Tablespoons maple syrup
  • 2 Tablespoons lemon juice
  • ½ teaspoon lemon zest
  • 1/2 teaspoon vanilla
  • 2 scoops collagen (optional)
  • 6 Tablespoons chia seeds

Raspberry Compote 

Recipe can easily be doubled

  • 1 cup raspberries (fresh or frozen)
  • 1 Tablespoon maple syrup

Instructions

  1. Blend the almond milk, raspberries, maple syrup, lemon zest, lemon juice, vanilla and collagen (if using) together on high till smooth.
  2. Pour into a bowl, stir in the chia until evenly combined.
  3. Stir every 5 minutes for the first 15 minutes. It will be very thin at first but the chia will thicken the liquid creating a perfect pudding texture.
  4. Cover and refrigerate for at least 2 hours or overnight. Add additional nut milk if you like it thinner.
  5. Serve for breakfast, snack or dessert with toppings of choice.
  6. The pudding will last about 5 days.

Raspberry Compote

  • Place raspberries and maple syrup in a small saucepan on medium low heat.
  • Cover, once bubbling, reduce heat to low and use a fork or wooden spoon to mash the fruit.
  • Continue cooking over low heat  for 5-10 minutes, mashing occasionally to get a nice fruit sauce. (Frozen strawberries need to cook longer).
  • Remove from the heat and let cool slightly. It will thicken more as it cools, but it can be enjoyed warm or at room temperature. 
  • Store in the refrigerator for 5 days. 

Equipment

Notes

Cook time refers to the amount of time it needs to thicken.  No cooking required.

My favorite nut milk for chia pudding is almond milk.  I love the sweet taste. It’s best to make it fresh, click for recipe, but store bought is easier. Look for almond milk without carrageenan. I like this brand available in many health food stores.

Nutrition information is without collagen.


Did you make this recipe?

If you like this recipe please leave a star rating and comment below!

 

 

 

 

The post Raspberry Chia Seed Pudding with Lemon appeared first on Eat Well Enjoy Life – Pure Food, Radiant Energy (gluten free).