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This raspberry chia pudding feels fancy, but takes almost no effort. It’s fruity, slightly tangy from the yogurt, and sweetened just enough with a bit of honey.

Best of all? You mix it up in a few minutes and the fridge does the rest.

Recipe Info

This recipe is:

Light but filling. The yogurt and chia team up for protein and fiber, keeping you full longer than just fruit alone.
Bright and fruity. Raspberries and lemon make this one taste super fresh.
Small-batch friendly. The recipe scales great, but it still makes sense to make a single portion.

Making raspberry chia pudding for the first time? Read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.

Extra Learning

Before we jump in, here are a few handy resources to help you nail this recipe:

Chia pudding 101. Our go-to guide for swaps, toppings, troubleshooting, and everything in between.

Ingredients and Substitutes

Raspberries. Fresh or frozen both work well. If you use frozen, let them defrost briefly so you can mash them, or blitz them in a high-powered blender.
Greek yogurt. Adds protein and a smooth, creamy texture. Use non-fat or whatever you have on hand.
Liquid sweetener. Just enough to round out the flavor—you want it pleasant, not dessert-sweet. Honey pairs beautifully with raspberries, but use whatever you prefer.
Chia seeds. Chias soak up liquid and give the pudding its signature texture. Stick to the recommended amount so it doesn’t turn into a brick.
Lemon juice. A little goes a long way—just enough to brighten the raspberries and bring out their taste.

Step-by-Step: How to Make Raspberry Chia Pudding

Mash the raspberries. If they’re frozen, thaw briefly. Mash with a fork or blend until mostly smooth, then stir in a splash of lemon juice.

Mashed raspberries — Mash raspberries until mostly

Adding lemon juice — Mash raspberries until mostly

Sweeten and add yogurt. Stir in your sweetener and Greek yogurt. Taste and tweak—more sweetener if you like it sweeter, or extra lemon juice if you want more zing.

Stir in sweetener and yogurt, then taste and
add more lemon or sweetener if needed

Mix in chia seeds. Sprinkle in the chia and stir until they’re evenly dispersed. The mixture should be thick enough that the seeds don’t sink.

Adding the chia seeds — Add the chia seeds and stir

Mixing in the chia seeds — Add the chia seeds and stir

Chill. Pop it in the fridge for at least 3 hours so the chia can thicken everything into pudding.

Creamy raspberry chia pudding in a breakfast jar — Place in fridge for 3+ hours to thicken the pudding

Serve. Top with your favorite add-ins and enjoy.

Raspberry chia pudding topped with fresh berries nuts and chocolate chips — Sprinkle your favorite extras, and dig in!

Variations

Meal Prep

This pudding is a meal-prep superstar. Just multiply the ingredients for as many servings as you need.

You can make it all in one bowl and portion it out, or assemble individual jars—your call.

Keep in mind:

Granola loses its crunch if it sits too long. Add it just before eating.
Fresh berries spoil in a few days. If you’re topping with fruit, add it the day you plan to eat.
Mix up your toppings each day to keep things interesting.

Delicious raspberry chia pudding with berries nuts and chocolate chips topping

High Protein

Want more protein? Easy fixes:

Extra Greek yogurt. Dollop on an extra ¼ cup (60 g) for about 6 g more protein. A little sweetener drizzle makes it extra tasty. Don’t stir the yogurt into the pudding, or you’ll dilute the raspberry flavor.
Protein powder. Stir a scoop (neutral or vanilla) into the raspberry-yogurt mix before adding chia seeds to add around 20 g of protein. If your powder is sweetened, halve the liquid sweetener. Also, add an extra half-tablespoon of chias to keep the texture right.

Also, check out our protein powder chia pudding if you’re looking for a simple and flexible high-protein base.

	Protein per serving (g)
Regular	12.1
Regular + Greek yogurt	18.1
Regular + protein powder	32.1
Regular + Greek yogurt + protein powder	38.1

Vegan

To make this raspberry chia pudding vegan:

Swap in plant-based yogurt. Pick your favorite—just know these tend to be lower in protein than dairy yogurt.
Choose a vegan-friendly sweetener. Maple syrup, agave, or a branded vegan sweetener all work beautifully.
Use plant-based protein. Replace whey powder with your go-to vegan protein blend.

Tips

Flavor not quite right? I’ve shared proportions that suit my taste, but feel free to tweak. A little extra sweetener or another squeeze of lemon often does the trick.
Pudding too thick? Stir in a tablespoon of milk (dairy or plant-based) to loosen it up.
Only have granulated sugar? Warm your mashed raspberries briefly on the stove before adding the sugar—it’ll dissolve perfectly in the warm mash.

Two jars of raspberry chia pudding layered with fresh berries cashews and chocolate chips — Two jars of raspberry chia pudding topped with fresh raspberries, blueberries, cashews nuts and chocolate chips

Storage

Store in the fridge in a sealed container for up to 3 to 4 days. It might get thicker the longer it sits!

Similar Recipes to Try

Looking for more? Check out the following recipes:

Chia pudding 101. Our simplest base: milk, sweetener, and chia seeds—endless topping options.
Greek Yogurt chia pudding. Creamy and protein-packed, this neutral-flavored version pairs well with pretty much anything.
Cottage cheese chia pudding. Like the one above, but with cottage cheese instead of Greek yogurt.
Strawberry chia pudding. A strawberry spin on this exact recipe. Just as flavorful.
Mango chia pudding. What about a tropical option? Swap raspberries for mango and enjoy a protein-packed pudding that’s just as easy and refreshing.
Chocolate chia pudding. Looking for something rich and chocolatey to start your day or as a snack? This creamy pudding with Greek yogurt and cocoa powder is your go-to.