Raspberry Chia Pudding

Difficulty: Easy

Serves 2 (or one large serving)



I’ve never been a huge fan of breakfast and being on a health kick makes it a lot harder because I’m also not too fond of the sweet breakfast. Most of the time I’ve just been having smoothies, I can easily handle those but sometimes you just need to mix it up – that’s where this chia pudding comes in! You can really add whatever you want to a chia pudding but this recipe is just one idea. Make this gluten free, raw delight the night before and you’ll have a perfect breakfast ready to go in the morning.


  • 2 1/2 tablespoons chia seeds
  • 1 cup unsweetened almond milk
  • 1 tablespoon sweetener such as agave or fruit syrup
  • 1 tablespoon raw cacao nibs
  • Handful fresh raspberries


  1. Throw all of the ingredients into a jar or container, leaving a few of the raspberries for serving.
  2. Pop the lid on the jar and give it a good solid shake so that all of the ingredients combine. Be especially careful of the sweetener, you don’t want it all to stick to the bottom.
  3. Allow the pudding to set in the fridge overnight, re-shaking it a couple of times if you can so that the chia seeds don’t settle on the bottom.
  4. Spoon into serving bowls and top with remaining raspberries.


  • Liz @ I Spy Plum Pie

    How good are chia puddings! They make such a quick and delicious breakfast and work with so many fruits. Banana and blueberry are too of my favourites. This looks particularly tasty using only white chia seeds too!

    • Chelsey

      Thanks so much, Liz! I usually do mixed chia but white was all they had, definitely makes it look cool!